These cookies taste like fall! Spicy with a hint of pumpkin, a soft, slightly chewy texture, yummy.
I found the inspiration for this recipe on my friend Annalise’s blog, I couldn’t wait to make them. I added a bit more pumpkin and some almonds for a protein boost. My kids devoured them and I had a hard time resisting their temptation myself!
Once again, happy fall baking!
Pumpkin Almond Macaroons
Adapted from sweetannas.com
- 2 cups unsweetened coconut
- 1/2 whole almonds
- 1/2 cup sugar
- 2 tsp. pumpkin pie spice
- 2 eggs
- 1/2 tsp. almond extract
- 1/2 cup pumpkin puree
Preheat the oven to 325. Line two cookie sheets with parchment paper or a silicone baking mat, set aside.
Put the coconut and almonds in the bowl of your food processor and process until the almonds are chopped, about 1 minute. Add the sugar and pumpkin pie seasoning, pulse to combine.
Put the eggs, almond extract and pumpkin puree in the processor and blend until combined and all the dry ingredients are moistened.
Scoop the dough onto the prepared cookie sheets in 2 tablespoon sized balls. Bake for 20-25 minutes or until lightly golden on the edges. Cool on the baking sheet. Enjoy!
The kitchen is where I express myself. It is where I go when I need to process or escape. Cooking is my creative outlet and my stress reliever. When I am in my kitchen, my ingredients listen to me, they do what I want, and I can produce something that is satisfying, tasty, and healthy without it whining or talking back to me! Join me as I journey through life in my kitchen. 
