Maple Almond Pumpkin Cookies - Justins

Maple Almond Pumpkin Cookies

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Maple Almond Butter

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

Preheat oven to 325°F.
In a medium bowl, whisk together the flour, baking powder, cloves, cinnamon and salt.
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.
Using a 2 tablespoon cookie scoop, scoop cookie dough 2 inches apart on a large cookie sheet.
Bake for 13-15 minutes.
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.