These almond butter pumpkin cookies combine rich almond butter with warm spices and, of course, chocolate! This is the perfect cookie recipe that’s out-of-the-ordinary and yet a guaranteed people pleaser.
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Making the Best Almond Butter Pumpkin Cookies
I love pumpkin season, simple as that. Though, I get bored making the same things over and over again. When I started using Revival Small-Batch Almond Butter, I knew it would be the perfect secret ingredient to incorporate in my fall baking.
This recipe is a fairly basic soft cookie recipe, with pumpkin, cinnamon, and almond butter added. Dipping each cookie in chocolate was a last minute decision, but I think the color combo really works.
While Revival Almond Butter isn’t required to make this easy recipe, I really liked the flavor we got from using the Sea Salt Vanilla Almond Butter. This can be replicated by adding 1 tsp of coarse sea salt to your batter (in addition to the 1 tsp already added).
Alternatively, you can swap almond butter for any nut butter of your choice.
Moving along, I wanted to offer you guys a link to get 10% off your next Revival Almond Butter order by clicking this link and using the code ALMOND10.
You’ll also get the added bonus of supporting an Indiana-based-woman-owned brand that’s making high-quality, decadent almond butters that you can feel good about eating!
Ingredients
This is a basic cake cookie recipe, with a couple twists. A quick trip to the store and you are good to go!
- All-Purpose Flour
- Sugar - White or raw granulated sugar
- Baking Soda, Baking Powder, Salt
- Cinnamon - Can substitute equal portions of pumpkin pie spice
- Almond Butter - I’m using Sea Salt and Vanilla flavored, though any type of almond butter will work
- Pumpkin Puree - Unsweetened, NOT pumpkin pie filling
- Eggs
- Oil - I’m using avocado oil, though canola oil or vegetable oil will work
- Vanilla
- Chocolate Chips - For the chocolate glaze (optional)
- Milk - Also for the chocolate glaze, use heavy cream for a more rich glaze
Tips for Making The Best Almond Butter Pumpkin Cookies
No matter which cookie recipe you’re following, there are some tried-and-true baking tips that will make for a better result.
Add dry ingredients to wet ingredients
This guarantees a smooth batter, with no lumps. If you’ve ever bitten into a baking soda bubble, you know how unpleasant that is!
Sift dry ingredients
Sifting flour before measuring it (or even transporting your flour to a secondary container, such as a large jar) will add air and make it easier to get the proper measurement of flour.
I like to add all my dry ingredients to my bowl, then sift them into a second bowl so as to make sure everything is well-incorporated.
Don’t overmix the dough
The more you mix the dough, the more gluten molecules will form. This will make for a chewy, tough cookie. Mix your dough just enough so that it is smooth and no lumps are present.
Don’t pull the cookies out too late
If the toothpick comes out clean, they’re done! Even after you remove your cookies from the oven there is still going to be some carryover heat that will continue to cook them.
If you let your cookies stay in the oven for an extra couple of minutes, that carryover will continue and overcook the cookies.
Chocolate Dipped Almond Butter Pumpkin Cookies
Equipment
- 2 Medium-sized mixing bowls
- 1 plastic spatula
- 1 Ice scream scoop optional
- Measuring cups
- 1 Baking sheet
- Parchment paper or silicone liner
- 1 Microwave-safe bowl for chocolate glaze
Ingredients
- 2 cup All-purpose flour
- 3/4 cup Sugar
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1 tsp Salt
- 3/4 cup Almond butter I'm using Revival Sea Salt Vanilla, but any flavor will work
- 1/2 cup Pumpkin puree
- 2 Eggs
- 1/4 cup Oil I'm using avocado oil, but canola oil or vegetable oil will work
- 1 tsp Vanilla
Chocolate Glaze
- 3/4 cup Chocolate chips
- 2-3 tbsp Milk I'm using oat milk
Instructions
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In one medium-sized mixing bowl, combine the dry ingredients (flour, sugar, baking soda, baking powder, cinnamon, salt).
- In your second mixing bowl, combine wet ingredients (almond butter, pumpkin, eggs, oil, vanilla).
- Working in batches, add the dry ingredients to the wet ingredients. Mix until well-incorporated and no lumps remain.
- Using an ice cream scoop (or 2 spoons), form your dough into balls measuring 2" in diameter. Place your cookie dough balls on your baking sheet, leaving 2-3 inches of space between each dough ball.
- Bake your cookies at 325° for 25 minutes, or until a toothpick inserted comes out clean.
- While the cookies are baking, microwave your chocolate chips in 30-second increments, stopping each time to stir with a silicone spatula.
- Once the chocolate has sufficiently melted, add in your milk and stir to combine.
- When your cookies are done baking (but cool enough to handle) dip each cookie into your chocolate glaze. Let them set for 10 minutes, then enjoy!
