Description
Delight in these soft and flavorful Pumpkin Almond Cookies, perfect for the fall season. Made with warm spices, pumpkin puree, and crunchy almonds, these cookies offer a moist texture and a subtle sweetness that everyone will love.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup chopped almonds
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Prepare baking sheets: Line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream sugars and butter: In another bowl, cream the softened unsalted butter with sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract to the creamed mixture, blending well for uniform moisture.
- Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing that could toughen the cookies.
- Fold in almonds: Gently fold the chopped almonds into the batter to distribute the crunch evenly throughout the cookies.
- Shape cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them apart to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a golden brown, signaling they are cooked through.
- Cool on racks: Remove from the oven and transfer cookies to wire racks to cool completely before serving to maintain their texture.
Notes
- For extra flavor, consider adding a pinch of nutmeg or ginger along with the cinnamon.
- Ensure the butter is softened to room temperature for easier creaming with the sugars.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- Substitute chopped walnuts or pecans for almonds if preferred.
