These pumpkin cookies – that are shaped just like pumpkin! Soft, chewy cookies are healthy-ish 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.
Got to LOOOOVE pumpkin treats during the fall season, and these cool cookies definitely tops my list.
How cool these just like pumpkin shaped cookies look! I got to admit, it was so much fun making these cookies. And for sure get the little ones into the kitchen whenever you plan to bake best cookies. They will have a blast shaping the cookies all by themselves. A fun family bonding time in the kitchen assured.
I’ve used almond meal and flour in making these cookies. It gives a nice flavor 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 beautiful together.
Fall is here, a perfect way to welcome fall by baking these cool pumpkin shaped cookies.
I’m so thrilled to be sharing with you this unique and cute looking cookies. It’s sweet but over powering, has warm spices just like the way you would love it!
These cookies are somewhat healthy, we say that because it’s got a portion of almond meal and a portion of plain flour, instead of just plain flour!
Why Should You Bake These Unique Pumpkin Cookies?
Because these are DIVINE melt-in-your-mouth cookies. It’s soft, it’s chewy, and super fun treat for kids and adults.
These are not just your average cookies. Rather these are SUPER CUTE, SHAPED JUST LIKE PUMPKIN cookies.
These cookies are somewhat healthier than you other regular cookies. We use 50:50 almond meal and plain flour.
I have cut down on the sugar. So mind you these healthy cookies are less sweeter.
Note – if you are after sweeter cookies, please add 1 1/4 cup cookies
Baking is a fun project to involve and invite kids to the kitchen and these pumpkin cookies does just that!
How to Make Pumpkin Shaped – Pumpkin Cookies
Start off by beating butter until fluffy and softened.
Add powdered sugar and beat until smooth and fluffy.
Pour in pumpkin puree in batches and beat until puree is well incorporated into the cookie mix.
Keep beating and simultaneously add vanilla extract and few drops of orange food color (if using).
Spoon in all the spice powders and a pinch of salt, beat.
Slowly and gradually add almond meal and continue to beat.
Add plain flour in parts and beat until everything comes together.
Transfer cookie dough in cling wrap, refrigerate for at least 15 minutes, until dough turns firm.
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 center 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.
If you’re a pumpkin friend like me, you’ll also definitely want to check out my
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Shaped like Pumpkin - Pumpkin Cookies
- 2 sticks unsalted butter softened
- 1 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.