Step inside my little tavern, where the air is warm with the scent of toasted nuts, cinnamon, and pumpkin spice. The fire crackles softly, the wooden tables are worn and welcoming, and a plate of Pumpkin Spiced Almond & Hazelnut Butter Cookies rests temptingly on the counter. Each bite is soft, nutty, and lightly sweetened, with a delicate cinnamon glaze that melts like magic on your tongue. Whether you’re seeking a quiet moment by the hearth or a cozy treat to share with friends, these cookies are your perfect escape into comfort and warmth.
These Pumpkin Spiced Almond & Hazelnut Butter Cookies are especially popular during fall and early winter when cozy, warm, and spiced flavors are in demand. They pair beautifully with autumnal holidays like Halloween, Thanksgiving, and even Christmas, when pumpkin, cinnamon, and nut flavors are celebrated in desserts and baked goods.
Because they’re rich, comforting, and lightly spiced, they also work well for cold-weather gatherings, afternoon tea, or any cozy night by the fire—essentially whenever people crave a warm, comforting treat.
Use my Pumpkin Spiced Almond & Hazelnut Butter recipe for these delicious autumn cookies!
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Ingredients
~*~*~ see recipe card for quantities ~*~*~
Cookies
- pumpkin spiced almond & hazelnut butter
- brown sugar (or coconut sugar, maple syrup)
- egg
- baking soda
- vanilla extract
- almond flour
- sea salt
- dark chocolate chunks
Cinnamon Glaze
- powdered sugar
- nut milk
- ground cinnamon
- vanilla extract
Instructions
- Mix the base – In a bowl, stir together almond butter, sugar, egg, and vanilla. Then add almond flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chunks.
- Mix the dough - Then add almond flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chunks.
- Bake – Scoop heaping tablespoons of dough onto a parchment-lined baking sheet and flatten slightly. Bake at 350°F (175°C) for 9–11 minutes, until edges are set but centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Glaze & serve – Whisk powdered sugar, cinnamon, vanilla, and milk until pourable. Drizzle over fully cooled cookies and let set for 10–15 minutes before serving.
Hint: For extra-soft, melt-in-your-mouth cookies, don’t overbake—pull them out when the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool. For a little extra magic, toast the hazelnuts before making the almond & hazelnut butter to deepen their flavor.
Substitutions
- Almond & Hazelnut Butter: Use any nut or seed butter you like—peanut, cashew, or sunflower seed butter all work.
- Almond flour: You can use oat flour or other nut flours, though texture may vary slightly.
- Dark chocolate: Use dairy-free chocolate, cacao nibs, or leave out entirely for a nutty cookie without chocolate.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or spoon for mixing
- Parchment-lined baking sheet
- Wire cooling rack
- Small bowl or piping bag for glaze
- Oven
You can find my kitchen tavern favorites here!
Pumpkin Spiced Almond & Hazelnut Butter Cookies with Dark Chocolate Chunks & Cinnamon Glaze
Equipment
- mixing bowls
- measuring cups and spoons
- Whisk or Spoon for mixing
- parchment lined baking sheet
- wire cooling rack
- Small Bowl
- Oven
Ingredients
- 1 cup pumpkin spiced almond & hazelnut butter
- ½ cup brown sugar or coconut sugar, maple syrup
- 1 large egg
- ½ tsp baking soda
- ½ tsp vanilla extract
- 3 tbsp almond flour
- 1 pinch sea salt
- ½ cup dark chocolate chunks
Cinnamon Glaze
- ½ cup powdered sugar
- 1-2 tsp milk of choicee I use almond milk!
- ½ tsp ground cinnamon
- ¼ tsp vanilla extract
Instructions
- Mix the wet ingredients – In a bowl, stir together almond butter, sugar, egg, and vanilla until smooth.
- Add the dry ingredients – Mix in almond flour, baking soda, and salt until just combined.
- Fold in chocolate -- Stir in the dark chocolate chunks.
- Shape & bake -- scoop heaping tablespoons of dough onto a parchment-lined baking sheet, flatten slightly. Bake at 350F for 9-11 minutes, until edges are set but centers still look soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare the glaze -- Whisk together powdered sugar, cinnamon, and vanilla. Gradually add milk until glaze is thick but pourable.
- Glaze the cookies -- Drizzle the glaze over fully cooled cookies. Let set for 10-15 minutes before serving and enjoy!
Storage
At room temperature: Store cookies in an airtight container for up to 5 days.
Freezing: Freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Glazed cookies: Store glazed cookies in a single layer or separated by parchment to prevent sticking.
FAQ
Yes! Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use dairy-free chocolate for the chunks.
Absolutely! The cookies are still rich, nutty, and flavorful on their own.
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