Description
These Pumpkin Almond Cookies are soft, spiced, and slightly sweet with a festive pumpkin shape and a whole almond nestled in the center. Finished with a glossy honey glaze, they’re perfect for cozy fall gatherings, holiday cookie trays, or afternoon tea.
Ingredients
Scale
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup pumpkin puree
- 1 tbsp vanilla extract
- 2 drops orange food coloring (optional)
- 2 tsp cinnamon powder
- 1 tsp allspice powder
- 1 tsp salt
- 1/2 cup almond meal
- 2 cups all-purpose flour
- 3/4 cup whole almonds (for topping)
- Honey, for brushing
Optional Add-Ins:
- Chopped walnuts or pecans
- Chocolate chips
- Dried cranberries or raisins
Instructions
- Beat Butter: In a large bowl, beat the softened butter until light and fluffy (2–3 minutes).
- Add Sugar: Gradually add powdered sugar, beating until smooth and creamy.
- Mix in Pumpkin: Add the pumpkin puree and mix until fully incorporated.
- Stir in Vanilla & Color: Add vanilla extract and optional orange food coloring. Mix to combine.
- Spice It Up: Stir in cinnamon, allspice, and salt.
- Add Almond Meal: Gently mix in almond meal until combined.
- Incorporate Flour: Add flour in three parts, mixing on low until just combined.
- Chill Dough: Wrap dough in plastic wrap and chill for at least 15 minutes.
- Preheat Oven: While dough chills, preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Shape Cookies: Roll dough into balls, then shape into pumpkins. Press an almond in the center and use a butter knife to create ridges.
- Bake: Place on baking sheet and bake 15–20 minutes or until firm and lightly golden.
- Brush with Honey: While warm, brush tops with honey for a glossy finish.
- Cool: Let cookies rest on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- No pumpkin puree? Substitute with unsweetened applesauce or mashed banana.
- No almond meal? Use ground oats or another nut flour as a replacement.
- Chilling improves texture but can be skipped in a pinch.
- Freeze for later: Store baked cookies in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 6g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin almond cookies, fall cookies, festive pumpkin cookies, spiced cookies, pumpkin dessert, honey glazed cookies