Soft, chewy, perfectly balanced pumpkin cookies are somewhat healthy than the normal cookies you would think of. This Halloween impress your little ones with this delicious fun treat. The color and texture of these cookies are amazing. Everyone will simply adore them for sure. A perfect recipe for Halloween and Thanksgiving you may say.
How cool these pumpkin cookies look! It was so much fun making these cookies and sure get the little ones into the kitchen for these, they will have a blast shaping the cookies all by themselves. A fun family bonding time in the kitchen assured.
When I came across these cookies on cookingontheweekends blog I knew immediately I wanted to give this a try for sure and so I bookmarked it. And When I tried it I was pleased with the results.
I’ve used almond meal and flour in making these cookies. It gives a nice flavour and taste to the cookies. A whole almond on top gives these cookies a complete pumpkin look and the almond also adds a nice crunchy texture against the soft, chewy cookies. Don’t skip on the spice powders in the cookies, pumpkin and spice powders are gorgeous together.
With the arrival of fall season, it’s a perfect way to welcome fall by celebrating it with pumpkins. Not just by using pumpkin in the recipe, but by giving the dish the shape of pumpkin. You will have your guests and little ones wondering if it’s a cookie or a real pumpkin. Full of fun.
- 2 sticks unsalted butter, softened
- ½ cup powdered sugar
- ½ cup almond meal
- 2 cups flour
- 1 cup pumpkin puree
- 2 teaspoon cinnamon powder
- 1 teaspoon all spice powder
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 drops orange food color
- ¾ cup whole almonds
- 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 spice powders 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 film and refrigerate it for atleast 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 centre of the pumpkin shaped cookies. Repeat this for all the cookies dough.
- Place pumkin shaped cookies 1 inch apart on a baking tray lined with parchment paper.
- 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.
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