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 for a few minutes longer.
Pumpkin Almond Cookies
625 ml (2 1/2 cups) flour
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
5 ml (1 tsp) nutmeg
5 ml (1 tsp) cinnamon or 10 ml (2 tsp) pumpkin pie spice
125 ml (1/2 cup) butter
125 ml (1/2 cup) almond butter
250 ml (1 cup) sugar
125 ml (1/2 cup) brown sugar
250 ml (1 cup) reduced pumpkin puree or pumpkin butter (see note)
5 ml (1 tsp) vanilla
125 ml (1/2 cup) diced almonds, toasted
250 ml (1 cup) chocolate chips
In a medium bowl, mix together flour, baking soda, salt and spices; set aside.
In the large bowl of an electric mixer, cream together butter, almond butter and sugars 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 in a 180 C (350 F) oven for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely.
Makes 6 dozen cookies.
Nutrition information per serving: 151 calories; 8 g fat (3 g saturated fat); 2.5 g protein; 20 g carbohydrate; 1 g fibre; 13 mg cholesterol; 95 mg sodium.
Note: Reduce pumpkin puree in a pan over medium heat, stirring frequently, for at least an hour, until colour becomes a deep brown. Packaged pumpkin butter may contain additional sweeteners and flavours; adjust recipe to taste.
Source: Almond Board of California.