Created by Almond Board of California

These airy cookies are the perfect match to a cup of hot chocolate or coffee. Their texture is tender and muffin-like.

For a crispier exterior, use all brown sugar and bake a few minutes longer. For a super-fluffy crumb, use pumpkin puree without reducing.

Ingredients

2 ½ cups (625 mL) flour
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) nutmeg
1 tsp  (5 mL) cinnamon or 2 tsp (10 mL) pumpkin pie spice
½ cup (125 mL) butter
½ cup (125 mL) almond butter
1 cup (250 mL) sugar
½ cup (125 mL) brown sugar
1 egg
1 cup (250 mL) reduced pumpkin puree or pumpkin butter*
1 tsp (5 mL) vanilla
½ cup (125 mL) diced almonds, toasted
1 cup (250 mL) chocolate chips

In a medium bowl, mix together flour, baking soda, salt and spices and set aside.

In the large bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg, pumpkin and vanilla and mix until just combined. On medium-low speed, add flour mixture until fully incorporated. Remove bowl from mixer and stir in almonds and chocolate chips.

Drop by teaspoonfuls onto a greased or lined cookie sheet and flatten slightly with the back of a spatula. Bake at 350˚F (180°C) degrees for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely. Makes six dozen cookies.

*Reduce pumpkin puree in a pan over medium heat, stirring frequently, for at least an hour, until colour becomes a deep brown. Packaged pumpkin butter may contain additional sweeteners and flavours, so adjust recipe to taste.

Nutritional Analysis: 2 cookies per serving

* total alpha-tocopherol equivalents