Description
These Pumpkin Almond Cookies are the ultimate fall treat! Made with real pumpkin puree, warm spices, and a touch of almond meal, they’re soft on the inside and have a delightful crisp on the outside. Shaped into mini pumpkins and glazed with honey, they’re perfect for Halloween, Thanksgiving, or any fall gathering. They bring out all the cozy vibes you want in a seasonal dessert!
Ingredients
Scale
- 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 all-purpose flour
- ¾ cup whole almonds
- Honey (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat softened butter until fluffy, then gradually add powdered sugar and mix until smooth.
- Add pumpkin puree and vanilla extract, and mix until fully combined.
- Add orange food color (optional), followed by cinnamon, allspice, and salt. Mix well.
- Slowly beat in almond meal on low speed, then gradually incorporate the flour in three parts.
- Wrap the dough in cling wrap and refrigerate for at least 15 minutes.
- Divide dough into equal portions, roll into balls, and make a thumb impression in the center of each.
- Using a butter knife, make slits around the edges to form a pumpkin shape. Press an almond into the center of each cookie.
- Bake for 15-20 minutes, until golden and firm on the outside.
- While still warm, brush the cookies with honey for a shiny glaze. Cool completely on a wire rack.
- Enjoy and store any leftovers in an airtight container.
Notes
- The dough can be made a day in advance and stored in the fridge.
- You can freeze these cookies for up to 3 months.
- To make the cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- You can swap almonds for pecans or walnuts for a fun twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: cookies
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 89kcal
- Sugar: 3g
- Sodium: 93mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg