created by: Almond Board of California
These airy cookies are the perfect match to a cup of hot chocolate or coffee. Their texture is tender and muffin-like: for an even crispier exterior, use all brown sugar and bake a few minutes longer. For a super-fluffy crumb, use pumpkin puree without reducing.
servings 6 dozen
2 ½ cups flour
1 tsp. soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon or 2 tsp. pumpkin pie spice
1/2 cup butter
1/2 cup almond butter
1 cup sugar
1/2 cup brown sugar
1 cup reduced pumpkin puree or pumpkin butter*
1 tsp. vanilla
1/2 cup diced almonds, toasted
1 cup chocolate chips
In a medium bowl, mix together flour, baking soda, salt and spices and set aside.
In the large bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg, pumpkin and vanilla and mix until just combined. On medium-low speed, add flour mixture until fully incorporated. Remove bowl from mixer and stir in almonds and chocolate chips.
Drop by teaspoonfuls onto a greased or lined cookie sheet and flatten slightly with the back of a spatula. Bake at 350 degrees for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely.
*Reduce pumpkin puree in a pan over medium heat, stirring frequently, for at least an hour, until color becomes a deep brown. Packaged pumpkin butter may contain additional sweeteners and flavors; so adjust recipe to taste.