Description
Seasonal pumpkin almond cookies offer a delightful autumn embrace with warm spices and nutty crunch. Crisp edges and tender centers promise a comforting sweet treat that connects harvest memories with modern baking charm.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 2 sticks (226 grams) unsalted butter, softened
- 3/4 cup whole almonds
- 1/2 cup almond meal
Spices and Flavoring:
- 2 teaspoons cinnamon powder
- 1 teaspoon allspice powder
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Sweeteners and Optional Ingredients:
- 1/2 cup powdered sugar
- 2 drops orange food color (optional)
- Honey (for glaze)
Instructions
- Prepare the baking workspace by lining a sheet with parchment paper and heating the oven to 350°F (175°C).
- Cream the butter until airy and light, gradually incorporating powdered sugar until the mixture becomes silky and uniform.
- Introduce pumpkin puree and vanilla extract, blending thoroughly to create a smooth consistency.
- Enhance the mixture with optional orange food coloring, then integrate cinnamon, allspice, and salt, ensuring even distribution.
- Gently fold in almond meal at low speed, then methodically add flour in three incremental stages to maintain a consistent texture.
- Encase the dough in plastic wrap and chill in the refrigerator for a minimum of 15 minutes to solidify.
- Partition the dough into uniform portions, roll into spherical shapes, and create a gentle indentation at the center of each cookie.
- Craft a pumpkin-like aesthetic by delicately scoring the edges with a knife, then nestle an almond into the center of each cookie.
- Transfer the cookies to the preheated oven and bake for 15-20 minutes, monitoring until they develop a golden exterior and maintain a firm structure.
- While still warm, apply a glossy honey glaze, then transfer to a wire rack for complete cooling.
- Preserve any remaining cookies in an airtight container for future enjoyment.
Notes
- Adjust almond meal for gluten-free options by substituting with certified gluten-free almond flour or a mix of alternative nut flours.
- Enhance moisture by adding an extra tablespoon of pumpkin puree if the dough feels too dry or crumbly.
- Create dairy-free variations by replacing butter with coconut oil or vegan butter alternatives for a similar rich texture.
- Reduce sugar content by using a monk fruit or stevia-based powdered sweetener without compromising the cookie’s delicate flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 5 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg