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Pumpkin Almond Cookies
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4.75 from 8 votes

Pumpkin Almond Cookies

With the arrival of fall season, it’s a perfect way to welcome fall by celebrating it with pumpkins. These pumpkin almond cookies are perfect fall treat.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Baking, Cookies
Cuisine: American
Keyword: almond, halloween dessert, pumpkin cookies
Servings: 25
Calories: 89kcal
Author: Jyothi


  • 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
  • honey


  • 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.


A perfect Halloween recipe for kids


Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Sodium: 93mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1525IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.9mg