Pumpkin & Almond Spiced Cookies

These cookies are very easy to make. They are also very tasty despite being made without milk and eggs (thus they are also suitable for vegans).

You can enjoy them as they are or top them with some Halloween decoration when you would make them for your kids!

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Rest time1 Hour
  • Cooking time15 Minutes
  • Servingmakes around 24 cookies
  • Cooking methodOven
  • CuisineInternational
  • SeasonalityAutumn, Winter


200 g ground almond
200 g flour (type 0)
100 g muscovado sugar
100 g pumpkin pulp
1 spoon sunflower oil
1 spoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 pinch table salt


– reduce the pumpkin pulp to a smooth juice;

– sift the flour and the cornstarch onto a big bowl;

– add the ground almonds and the ground spices and mix well;

– add the baking soda and mix well;

– add the sugar and mix well;

– add the juice of the pumpkin and knead well;

– add the pinch of salt and the oil and knead well till you get a smooth dough;

– wrap the obtained dough in some cling film and put it in the fridge for at least 1 hour;

– roll out the pastry into a disc with 2 centimeter thickness;

– cut the biscuits in the shape of circles;

– bake them at 180 degrees for about 15/20 minutes;

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