Pumpkin Almond Cookies Reicpe
These cookies are the perfect way to celebrate fall. These adorable cookies are super delicious and fun. I love serving these, and they also make for a delightful gift.
*Makes about 4 1/2 dozen
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 1/4 cup pumpkin purée
- 1 tablespoon vanilla extract
- 1/2 cup almond meal
- 1 teaspoon salt
- 1- /4 teaspoon cinnamon
- 1/2 teaspoon allspice
- a drop of annatto seed oil or orange food coloring if desired
- 2 1/4 cups all-purpose flour
- about 1/3 cup Honey Roasted Almond Slices
Instructions
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Line two baking sheets with parchment paper. Set aside.
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In a large mixing bowl, combine the butter with the powdered sugar. Mix for about a minute or so, until it's a bit lighter and very smooth.
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Add in the pumpkin, vanilla, almond meal, salt, and spices. Mix until smooth. At this point, you can add a a drop or so of annato seed oil or orange food coloring if desired. (I used about a very tiny bit of coloring for the cookies in the images you see here, just to brighten them slightly.)
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Fold in the flour and mix only until it's evenly incorporated.
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Shape dough into approximately 1-1/2 tablespoon-sized balls. Gently roll each one between the palms of your hands to create a smooth, even surface. Place them on one of the prepared baking sheets as you go, fairly close together. Cover tightly with plastic wrap and refrigerate until the cookie batter balls are firm, at least 3 hours, and ideally overnight.
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Preheat the oven to 350°F.
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Remove the the baking sheet from the refrigerator and then use the back of a paring knife to make several vertical lines around each ball of dough, all coming together at the top center. Add them to the other prepared baking sheet as you go, being sure there's at least an inch between each one.
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Bake in the preheated 350°F oven until bottoms are slightly golden and the cookies are solid, about 15 minutes.
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While the cookies are still quite warm, insert a few of the sliced almonds to the top of each "pumpkin," where the lines meet, to form the "stem." Try to find slices with the almond skin for the outsides of the stems.
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Let the cookies cool completely on the baking sheets.