Pumpkin Almond Flour Cookies Reicpe

Several Pumpkin Almond Flour cookies in a white ceramic box on wood surface.

5 from 7 votes

Pumpkin Almond Flour Cookies for Halloween or Thanksgiving are a delightful treat to to celebrate the fall season and holidays. These adorable cookies are super delicious and fun.

*Makes about 3½ dozen

Prep Time30

Cook Time15

Refrigeration Time3

Total Time3 45

Course: Dessert

Cuisine: American

Keyword: pumpkin desserts, Halloween cookies, Thanksgiving cookies

Servings:

Calories: 194kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 cup unsalted butter, softened
1½ cups powdered (Confectioners) sugar
1 cup pumpkin purée
2 teaspoons pure vanilla extract
1 teaspoon salt
1¼ teaspoon cinnamon
½ teaspoon allspice
a drop of annatto seed oil or orange food coloring (if desired)
2¼ cups all-purpose flour
½ cup almond flour
1½ tablespoon corn starch* (if necessary)
about ⅓ cup Honey Roasted Almond Slices or other almond slices

Instructions

Prepare baking sheets. Line two sheet pans with parchment paper. Set aside.
Make the batter. In a large mixing bowl, combine the butter with the powdered sugar. Mix for about 30 seconds or so, until it's a bit lighter and very smooth. Add in the pumpkin, vanilla, salt, cinnamon and allspice. Mix until smooth. At this point, you can add a drop or so of annatto seed oil or orange food coloring if desired. Fold in the almond flour and all-purpose flour and mix only until it's evenly incorporated.
If you think the batter is to sticky to easily roll between your palms, add the corn starch.
Shape the dough. Shape dough into approximately 1½ tablespoon-sized balls. Gently roll each one between the palms of your hands until it's smooth. Place them on one of the prepared baking sheets as you go, fairly close together. Cover tightly with plastic wrap and refrigerate until they're firm, at least 3 hours.
Set the oven. Preheat the oven to 350°F.
"Decorate" the cookies. Remove the the sheet pan from the refrigerator and use the back of a paring knife to make several (about 7) vertical lines around each ball of dough, all coming together at the top center. Add them to the other prepared sheet pan as you go, being sure there's at least an inch between each one. (Half will remain on the original sheet pan, so space those out also.)
Bake. Bake in the preheated 350°F oven until bottoms are slightly golden and the cookies are dry to the touch, about 15 minutes.
Add almond slices and cool. Just after you remove the cookies from the oven, and they're 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.

Notes

* The corn starch helps to absorb moisture. Use only up to 1½ tablespoons, and only if the batter is too sticky.

Nutritional information is only an estimate.

Nutrition