Description
These Pumpkin Almond Flour Cookies are a delicious fall treat combining the warm flavors of pumpkin, cinnamon, and allspice with a tender texture from almond and all-purpose flours. Soft butter and pumpkin purée blend with spices and a touch of sweetness to create cookies shaped like mini pumpkins, decorated with honey roasted almond slices as decorative ‘stems.’ These cookies require chilling for a few hours before baking to develop their shape and texture, making them perfect for prepping in advance for seasonal gatherings or cozy afternoons with tea or coffee.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1½ cups powdered (Confectioners) sugar
- 1 cup pumpkin purée
- 2 teaspoons pure vanilla extract
- a drop of annatto seed oil or orange food coloring (optional)
Dry Ingredients
- 1 teaspoon salt
- 1¼ teaspoon cinnamon
- ½ teaspoon allspice
- 2¼ cups all-purpose flour
- ½ cup almond flour
- 1½ tablespoon corn starch (if necessary, to reduce stickiness)
Toppings
- about ⅓ cup Honey Roasted Almond Slices or other almond slices
Instructions
- Prepare baking sheets: Line two sheet pans with parchment paper and set aside. This will prevent the cookies from sticking and ensure even baking.
- Make the batter: In a large mixing bowl, cream together the softened butter and powdered sugar for about 30 seconds until lighter and smooth. Add the pumpkin purée, vanilla extract, salt, cinnamon, and allspice. Mix until fully combined and smooth. If desired, add a drop of annatto seed oil or orange food coloring to achieve a vibrant orange hue. Fold in the almond flour and all-purpose flour gently until just incorporated. If the dough feels too sticky to handle, gradually fold in the corn starch.
- Shape the dough: Roll dough into approximately 1½ tablespoon-sized balls, gently smoothing each ball between your palms. Place the balls close together on one of the prepared baking sheets. Cover tightly with plastic wrap and refrigerate for at least 3 hours until firm, which helps the cookies retain their shape during baking.
- Preheat the oven: Set the oven to 350°F (175°C) to warm up while the dough finishes chilling.
- Decorate the cookies: Remove the chilled dough balls from the refrigerator. Using the back of a paring knife, gently make about seven vertical lines radiating from the top center of each dough ball to mimic pumpkin ridges. Transfer the decorated dough balls to the second prepared baking sheet, spacing them at least one inch apart to allow for even baking and spreading. Space out the remaining dough balls on the original sheet pan as well.
- Bake: Bake the cookies in the preheated oven for about 15 minutes, or until the bottoms are lightly golden and the cookies feel dry to the touch.
- Add almond slices and cool: As soon as the cookies come out of the oven and are still warm, gently press a few almond slices into the top center of each cookie where the ridges meet to resemble pumpkin stems. For a natural look, use almond slices with the skin for the outer edges of the stems. Allow the cookies to cool completely on the baking sheets before serving.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
- Chilling the dough is essential for shaping the cookies and preventing excessive spreading during baking.
- If the dough is too sticky, adding corn starch helps make rolling easier without affecting the texture.
- Annatto seed oil or orange food coloring is optional, used purely for enhancing the cookies’ pumpkin-orange look.
- The almond slices can be substituted with other nuts or decorations if preferred.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for extended storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
