Maple Almond Pumpkin Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

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.
Great Summer Recipes
Chocolate Hazelnut Espresso Biscotti on a white plate with silver lining beside a cup of coffee in a white background

Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!

 

Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.

 

Almond Butter Granola Cookies on a parchment tray on a white background with a jug of milk beside Justin's Peanut Butter

Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!

 

Raw Maple Almond Pumpkin Pie Bars picked up by a golden spatula from a dark gray, rectangular stone plate

Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.

White Chocolate Almond Butter Mummies on a wood top with cutlery, straws, peanut butter jar in the background

You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!