Maple Almond Pumpkin Cookies

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Cookies:

  • 2 cups all-purpose flour
  • 1  ½ teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped pecans
  • ½ cup unsalted butter, at room temperature
  • ¼ cup white sugar
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 tablespoon Justin’s Maple Almond Butter
  • 3 tablespoons maple syrup
  • ⅔ cup pumpkin puree

 

Maple Almond Butter Glaze:

  • ¼ cup Justin’s Maple Almond Butter
  • 1 tablespoon maple syrup
  • 1 cup powdered sugar
  • 3-4 tablespoons almond milk
  • ¼ cup chopped pecans

DIRECTIONS

  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk together the flour, baking powder, cloves, cinnamon and salt.
  3. In a large bowl with an electric mixer, cream butter and sugars together, occasionally scraping the sides of the bowl with a spatula until well combined. Add egg, almond butter, maple syrup and pumpkin puree. Mix on medium/high speed for 2 minutes. Add the dry ingredients to wet ingredients and mix on low speed until just combined. Fold in pecans.
  4. Using a 2 tablespoon cookie scoop, scoop cookie dough 2 inches apart on a large cookie sheet.
  5. Bake for 13-15 minutes.
  6. While cookies cool, make the glaze. In a glass measuring cup, combine the almond butter and maple syrup. Microwave 20-30 seconds and stir. Whisk in the powdered sugar. Add the almond milk, one tablespoon at a time, as needed to create a drizzly glaze. Once cookies have cooled, drizzle with glaze and sprinkle chopped pecans.
INGREDIENTS

Cookies:

  • 2 cups all-purpose flour
  • 1  ½ teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped pecans
  • ½ cup unsalted butter, at room temperature
  • ¼ cup white sugar
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 tablespoon Justin’s Maple Almond Butter
  • 3 tablespoons maple syrup
  • ⅔ cup pumpkin puree

 

Maple Almond Butter Glaze:

  • ¼ cup Justin’s Maple Almond Butter
  • 1 tablespoon maple syrup
  • 1 cup powdered sugar
  • 3-4 tablespoons almond milk
  • ¼ cup chopped pecans
DIRECTIONS
  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk together the flour, baking powder, cloves, cinnamon and salt.
  3. In a large bowl with an electric mixer, cream butter and sugars together, occasionally scraping the sides of the bowl with a spatula until well combined. Add egg, almond butter, maple syrup and pumpkin puree. Mix on medium/high speed for 2 minutes. Add the dry ingredients to wet ingredients and mix on low speed until just combined. Fold in pecans.
  4. Using a 2 tablespoon cookie scoop, scoop cookie dough 2 inches apart on a large cookie sheet.
  5. Bake for 13-15 minutes.
  6. While cookies cool, make the glaze. In a glass measuring cup, combine the almond butter and maple syrup. Microwave 20-30 seconds and stir. Whisk in the powdered sugar. Add the almond milk, one tablespoon at a time, as needed to create a drizzly glaze. Once cookies have cooled, drizzle with glaze and sprinkle chopped pecans.
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