Pumpkin Cookies

  • 1 cup almond butter, stirred well
  • 1/4 cup blanched finely ground almond flour
  • 1 large egg
  • 1/3 cup honey
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp. pumpkin spice

Meringue Filling

  • 6 Tbsp egg whites at room temperature
  • 1/4 tsp fresh lemon juice
  • 2/3 cup honey


Pumpkin Cookies

  • Preheat oven to 350F and spray cookie sheet with avocado spray of other oil..
  • In a large mixing bowl, add all ingredients and mix well.
  • The batter will be sticky! Use a tablespoon to drop batter 2 inches apart onto the lined cookie sheet. Bake for 10-12 minutes. The cookies should be lightly puffed. Allow to cool for about 5 minutes on baking sheet before transferring to a wire rack or plate to finish cooling. 

Honey Italian Meringue Filling

  • In the bowl of stand mixer beat the egg whites and lemon juice until soft peaks form. 
  • In a small saucepan over medium heat cook honey until a candy honey becomes bubbly and frothy. 
  • Reduce mixer speed to medium while slowly pouring the hot honey into the whipped eggs. Increase speed to high and beat for 10-20 minutes. Meringue should look thick and glossy once done. 
  • Makes sure cookies are cool before assembly.
  • For sweeter cookie, add more honey

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