Pumpkin Almond Cookies: The Perfect Fall Treat

Fall is here, and what better way to welcome the season than with the cozy flavors of pumpkin and spice? These Pumpkin Almond Cookies are a delightful blend of earthy pumpkin and nutty almond, with a soft, crumbly texture that practically melts in your mouth. Whether you’re baking for a Halloween party, looking for a treat to enjoy with a hot cup of tea, or just craving something sweet, these cookies are your perfect fall companion.

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Why You’ll Love These Pumpkin Almond Cookies

These cookies are more than just a fun Halloween treat; they are packed with flavor and texture that make them irresistible. The combination of pumpkin puree and almond meal gives them a slightly chewy yet soft bite, while the warm spices like cinnamon and allspice fill your kitchen with the most comforting fall aroma.

The best part? You can easily shape them into mini pumpkins, making them not only delicious but also festive! Plus, the honey glaze gives them a beautiful shine and extra sweetness.

What Do These Cookies Taste Like?

The moment you bite into one of these cookies, you’ll be greeted with a rich pumpkin flavor balanced by the nuttiness of almonds. The spices—cinnamon and allspice—add that classic fall warmth, while the honey glaze gives each cookie a hint of sweetness. These cookies are soft on the inside with a slightly crisp exterior, perfect for anyone who loves a balance of textures.

Ingredients You’ll Need

• 2 sticks unsalted butter, softened
• ½ cup powdered sugar
• 1 cup pumpkin puree
• 1 tablespoon vanilla extract
• 2 drops orange food color (optional)
• 2 teaspoons cinnamon powder
• 1 teaspoon allspice powder
• 1 teaspoon salt
• ½ cup almond meal
• 2 cups flour
• ¾ cup whole almonds
• Honey (for glaze)

Tools You’ll Need

• Mixing bowls
• Electric mixer
• Parchment paper or silicone baking mat
• Baking tray
• Cling wrap
• Cooling rack
• Butter knife

Step-by-Step Instructions

1. Beat the Butter and Sugar: Start by beating the softened butter until it’s light and fluffy. Gradually add the powdered sugar, continuing to beat until you have a smooth, fluffy mixture.
2. Add Pumpkin and Flavorings: Mix in the pumpkin puree and vanilla extract until well combined. If you’re using orange food color, add a drop or two at this stage for that extra festive look!
3. Incorporate Spices and Almond Meal: Add the cinnamon, allspice, and salt, then slowly mix in the almond meal. Continue beating on low speed to ensure everything is well combined.
4. Add Flour: Gradually add the flour in three parts, beating on low speed. Make sure to stop once the dough comes together—you don’t want to overmix it.
5. Refrigerate the Dough: Wrap the cookie dough in cling wrap and refrigerate it for at least 15 minutes to make it easier to handle.
6. Preheat the Oven: Set your oven to 350°F (175°C).
7. Shape the Cookies: Divide the dough into equal portions and roll them into balls. Press your thumb into the center of each to create a slight indent. Using a butter knife, make 8 small slits around the edges to mimic a pumpkin shape. Place a whole almond in the center of each cookie.
8. Bake: Place the cookies on a baking tray lined with parchment paper, leaving about an inch between them. Bake for 15-20 minutes, or until the edges start to turn golden.
9. Glaze with Honey: After baking, immediately brush the cookies with a generous amount of honey to give them a lovely shine. Let them sit on the tray for 5 minutes before transferring to a wire rack to cool completely.

Ingredient Substitutions and Additions

• No almond meal? You can substitute it with ground oats for a different texture.
• Want extra crunch? Add chopped pecans or walnuts to the dough for an added nutty flavor.
• Pumpkin spice lover? Swap out the cinnamon and allspice for a tablespoon of pumpkin pie spice for an even bolder fall flavor.

What to Serve with These Cookies

These cookies are perfect on their own, but they pair wonderfully with a warm drink. Enjoy them with a pumpkin spice latte, hot cocoa, or a spiced tea to make the most of fall’s flavors. If you’re feeling indulgent, serve them alongside a scoop of vanilla ice cream for a delightful dessert.

Tips for Perfect Pumpkin Almond Cookies

• Chill the dough: Chilling the dough helps prevent the cookies from spreading too much while baking, ensuring they keep their cute pumpkin shape.
• Don’t overbake: Keep a close eye on the cookies. You want them to have a slightly crisp exterior but still remain soft inside.
• Make ahead: The dough can be made a day in advance and stored in the fridge. Just bring it to room temperature for a few minutes before shaping the cookies.

Storage Instructions

Once fully cooled, store your pumpkin almond cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookies for up to 3 months. When ready to enjoy, let them thaw at room temperature or warm them up in the oven for a few minutes for a freshly baked feel.

Frequently Asked Questions (FAQ)

Can I make these cookies gluten-free?
Absolutely! Swap out the all-purpose flour for a 1:1 gluten-free baking mix.

Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin, not pumpkin pie filling.

Can I use another type of nut instead of almonds?
Yes! You can use walnuts or pecans in place of almonds for a different flavor and texture.

Love Pumpkin Treats? Try These Too!

Pumpkin Pecan Bread with Orange Mascarpone Swirl

• Pumpkin Pecan Custard Pie Bars
• Halloween Brownie Cupcakes

For more seasonal recipes, follow me on Pinterest and share your creations!

Nutritional Information (per cookie):

• Calories: 89 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 3g
• Sodium: 93mg
• Fiber: 1g
• Sugar: 3g
• Vitamin A: 1525IU
• Calcium: 25mg
• Iron: 0.9mg

These Pumpkin Almond Cookies are everything you want in a fall treat—festive, flavorful, and fun to make. Whether you’re baking with family or just for yourself, they’re sure to become a seasonal favorite. Don’t forget to leave a review and share your photos on Pinterest!

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