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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

  • 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!