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Pumpkin Almond Butter Cookies
light and chewy pumpkin and almond butter cookies with cream cheese frosting
Servings 36
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
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Beat butter and sugars together until creamy.
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Stir in vanilla, eggs, pumpkin puree, and almond butter one ingredient at a time, until blended
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Sift in flour, salt, baking powder, baking soda, and pumpkin pie spice, mixing just until combined. Batter will be very sticky.
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Scoop by spoonful onto cookie sheet, cover with plastic wrap and freeze for at least an hour (overnight is great, too)
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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.
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Allow to cool while you make the frosting:
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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.
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Drizzle over cookies and top with sprinkles.
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Enjoy!