Pumpkin Spiced Almond & Hazelnut Butter Cookies with Dark Chocolate Chunks & Cinnamon Glaze
Soft, nutty, and lightly spiced, these Pumpkin Spiced Almond & Hazelnut Butter Cookies are topped with a delicate cinnamon glaze for an extra touch of cozy magic—perfect for fall, holidays, or any moment that calls for a warm, comforting treat.
Servings: 12 cookies
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!