Pumpkin Almond Butter Cookies

Pumpkin Almond Butter Cookies – light and chewy pumpkin and almond butter cookies with cream cheese frosting.

I’ve been traveling quite a bit lately for work but finally made my return to the office this week:
coworker: Where are the cupcakes?
me: Really?! No, “hi, good to see you”? No, “welcome home! we missed you!”?
coworker: Well yeah, that too, but mostly the cupcakes.
husband: The countdown calendar for your return is “number of days to baked goods”
me: huh.

So after realizing my true value to the organization, I figured I’d better deliver and bake something before I got myself fired. Something seasonal (aka pumpkin) (also, when did it become fall?!?!), but that wasn’t overdone and that I didn’t bring to work routinely (like these to-die-for pumpkin muffins). I settled on a soft, chewy pumpkin & almond butter cookie topped with a little cream cheese frosting. None of the flavors are too overpowering and they combine to create a wonderfully cloud-like cookie that was immediately devoured by my coworkers and has secured my job for at least another week. Saurus was also appreciative and gave these the toddler two thumbs up (or at least that’s what I pretended he said since his mouth was full of cookie).

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Pumpkin Almond Butter Cookies

light and chewy pumpkin and almond butter cookies with cream cheese frosting

Course cookies

Servings 36

Author CR Hunter

Ingredients

• 1 C butter room temperature
• 3/4 C pure cane brown sugar
• 3/4 C pure cane white sugar
• 1 1/2 tsp vanilla
• 2 eggs room temperature
• 1 C almond butter
• 1 C pumpkin puree not pumpkin pie filling
• 3 C all-purpose flour sifted
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice
• 3 oz cream cheese room temperature
• 1 tsp vanilla
• 1 1/3 C powdered sugar sifted
• milk as needed for consistency

Instructions

1. Beat butter and sugars together until creamy.
2. Stir in vanilla, eggs, pumpkin puree, and almond butter one ingredient at a time, until blended
3. Sift in flour, salt, baking powder, baking soda, and pumpkin pie spice, mixing just until combined. Batter will be very sticky.
4. Scoop by spoonful onto cookie sheet, cover with plastic wrap and freeze for at least an hour (overnight is great, too)
5. Bake at 325F for 13-17 minutes or until the edges are beginning to brown. These cookies will stay soft so you don't have to be as careful about overbaking as, say, a chocolate chip cookie.
6. Allow to cool while you make the frosting:
7. Beat cream cheese, vanilla, and powdered sugar together until creamy. Add in whole milk until you reach the desired consistency. I prefer mine to be more of a drizzle but if you like a thicker frosting, go for it.
8. Drizzle over cookies and top with sprinkles.
9. Enjoy!

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