Pumpkin Almond Flour Cookies

Name: Pumpkin Almond Flour Cookies
Total time: 5400 s
Yield: 25 cookies
Cuisine: American
Ingredients: 10 1/2 oz peeled pumpkin (about 300 grams); 2 1/2 cups all-purpose flour (about 300 grams); 2 1/2 cups almond flour (about 250 grams); 1/2 cup granulated sugar (about 90 grams); 1/3 cup brown sugar, plus 3 tablespoons for dusting (about 60 grams + 40 grams); 2 eggs; 1/2 cup sunflower oil (about 100 grams); 1 packet sliced almonds; 1/3 cup powdered sugar (about 50 grams); 1 packet baking powder (about 0.5 oz or 16 grams)

Lida Cecchini @Mdg9117

This is my first time using pumpkin to make cookies, but for my grandkids, I’ll try anything! I was a bit hesitant, but I have to say they turned out great. The recipe isn’t entirely my own—I found it online and made some changes. I added almond flour and swapped some of the granulated sugar for brown sugar. Both the kids and adults loved them.

Lida Cecchini @Mdg9117

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Ingredients

1 hour 30 minutes

25 cookies

10 1/2 ozpeeled pumpkin (about 300 grams)
2 1/2 cupsall-purpose flour (about 300 grams)
2 1/2 cupsalmond flour (about 250 grams)
1/2 cupgranulated sugar (about 90 grams)
1/3 cupbrown sugar, plus 3 tablespoons for dusting (about 60 grams + 40 grams)
2eggs
1/2 cupsunflower oil (about 100 grams)
1 packetsliced almonds
1/3 cuppowdered sugar (about 50 grams)
1 packetbaking powder (about 0.5 oz or 16 grams)

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Steps

1 hour 30 minutes

1

Place the peeled and chopped pumpkin on a baking sheet and bake in a preheated oven at 350°F (180°C) for about 20 minutes.
2

Once cooked, remove the pumpkin from the oven and let it cool. Squeeze out any excess water, blend it in a food processor, then transfer to a bowl. Add the granulated sugar and brown sugar (reserve 3 tablespoons for dusting) and mix well.
3

Add the eggs, oil, almond flour, and finally the all-purpose flour mixed with the baking powder, adding the flour gradually.
4

Continue adding flour to the bowl until the dough can be mixed with a wooden spoon. Then transfer to a floured surface and knead until the dough is smooth and firm. If it sticks to your hands, add a little more flour. Let the dough rest in the fridge for about 30 minutes.
5

After resting, take the dough and start making cookies by breaking off small pieces and rolling them into balls with your hands. Roll each ball in the brown sugar mixed with powdered sugar, then coat with sliced almonds.
6

Place the cookie balls on a parchment-lined baking sheet and bake in a preheated oven at 350°F (180°C) for about 20 minutes.
7

Remove the cookies from the oven and dust them with the remaining sugar while still warm. Let them cool (they’re delicious warm, too) and serve. The cookies will keep for several days if stored in a tin or glass jar.