Say hello to soft, chewy, perfectly spiced pumpkin almond cookies. These cookies are somewhat healthier than the normal cookies you would think of. This Halloween impress your little ones with this delicious fun treat.
The color and texture of these cookies are amazing. Everyone will simply adore them for sure. A perfect recipe for Halloween and Thanksgiving.
Pumpkin Almond Cookies
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Hey guys Jyothi from CurryTrail is back with another recipe. I’m super excited to bring to you guys this Halloween treat. How cool these pumpkin almond cookies look! It was so much fun making these cookies and be sure to get the little ones into the kitchen for these, they will have a blast shaping the cookies all by themselves. A fun family bonding time in the kitchen assured.
A few recipes you will find on my blog are:
I’ve used almond meal and flour in making these cookies.
It gives a nice flavor and taste to the cookies. A whole almond on top gives these cookies a complete pumpkin look and the almond also adds a nice crunchy texture against the soft, chewy cookies. Don’t skip on the spice powders in the cookies, pumpkin and spice powders are gorgeous together.
Recipe adapted from here
With the arrival of the fall season, it’s a perfect way to welcome fall by celebrating it with pumpkins. Not just by using pumpkin in the recipe, but by giving the dish the shape of pumpkin. You will have your guests and little ones wondering if it’s a cookie or a real pumpkin. Full on fun.
Looking for inspirations on more fall recipes, check this out.
Tips to make good pumpkin almond cookies
- Use fresh, good quality ingredients.
- Do not skip on the spice mixes that go into making these cookies. Spices and pumpkin are good friends.
- Once baked, brush with honey generously to give a nice shine and life to these cookies.
- If you see the inside of the cookies are raw or not baked well enough, put them back into the oven for few minutes.
- Store in air tight containers only after cookies are cooked completely.
More cookie recipes to try:
- Martinelli’s Apple Glazed Shortbread Cookies
- White Chocolate Cranberry Cookies
- Christmas Sugar Cookies
- Peppermint Chocolate Cookies
- Chocolate Chip Shortbread Cookies with Almonds
Pumpkin Almond Cookies
- 2 sticks unsalted butter softened
- ½ cup powdered sugar
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 drops orange food color
- 2 teaspoon cinnamon powder
- 1 teaspoon all spice powder
- 1 teaspoon salt
- ½ cup almond meal
- 2 cups flour
- ¾ cup whole almonds
- Beat softened butter until it turns fluffy. Add sugar in parts, continue beating until you get soft fluffy mix.
- Time for pumpkin puree to go in and beat well till all ingredients are well incorporated.
- Pour vanilla extract, beat all until well combined.
- If you prefer to add food color, now it goes in. Add just a drop or 2 of orange food color.
- Add the spices along with salt and mix well.
- Slowly add almond meal, continue beating on low speed until all the ingredients are mixed well.
- Finally add plain flour in 3 parts and beat on low heat. Do not over beat the cookies mix.
- Wrap the cookie dough in cling wrap and refrigerate it for at least 15 minutes.
- Pre heat the oven to 350 degree F.
- Divide the dough into equal parts.
- To shape the cookies into a pumpkin – Roll a part of cookie dough. Make a slight thumb impression in the middle of the cookies. Using a butter knife make equal positioned slits on the sides of the pumpkin(I made 8 slits). Press a whole almond at the center of the pumpkin shaped cookies. Repeat this for all the cookies dough.
- Place pumpkin shaped cookies 1 inch apart on a baking tray lined with parchment paper or a silicone baking mat.
- Bake for 15 to 20 minutes until the cookies begin to turn golden and turns hard on the outside. If the almonds pop out, push them back in gently.
- Brush generous amount of honey over the pumpkin. This gives a nice shine to the cookies.
- Allow the cookies to sit on the baking tray for 5 minutes. Then place them over wire rack to cool completely.
- Store in air tight container once completely cooled. The cookies can be stored in freezer too in air tight container.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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