Maple Almond Pumpkin Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Cookies:

  • 2 cups all-purpose flour
  • 1  ½ teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped pecans
  • ½ cup unsalted butter, at room temperature
  • ¼ cup white sugar
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 tablespoon Justin’s Maple Almond Butter
  • 3 tablespoons maple syrup
  • ⅔ cup pumpkin puree

 

Maple Almond Butter Glaze:

  • ¼ cup Justin’s Maple Almond Butter
  • 1 tablespoon maple syrup
  • 1 cup powdered sugar
  • 3-4 tablespoons almond milk
  • ¼ cup chopped pecans

DIRECTIONS

  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk together the flour, baking powder, cloves, cinnamon and salt.
  3. In a large bowl with an electric mixer, cream butter and sugars together, occasionally scraping the sides of the bowl with a spatula until well combined. Add egg, almond butter, maple syrup and pumpkin puree. Mix on medium/high speed for 2 minutes. Add the dry ingredients to wet ingredients and mix on low speed until just combined. Fold in pecans.
  4. Using a 2 tablespoon cookie scoop, scoop cookie dough 2 inches apart on a large cookie sheet.
  5. Bake for 13-15 minutes.
  6. While cookies cool, make the glaze. In a glass measuring cup, combine the almond butter and maple syrup. Microwave 20-30 seconds and stir. Whisk in the powdered sugar. Add the almond milk, one tablespoon at a time, as needed to create a drizzly glaze. Once cookies have cooled, drizzle with glaze and sprinkle chopped pecans.
INGREDIENTS

Cookies:

  • 2 cups all-purpose flour
  • 1  ½ teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped pecans
  • ½ cup unsalted butter, at room temperature
  • ¼ cup white sugar
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 tablespoon Justin’s Maple Almond Butter
  • 3 tablespoons maple syrup
  • ⅔ cup pumpkin puree

 

Maple Almond Butter Glaze:

  • ¼ cup Justin’s Maple Almond Butter
  • 1 tablespoon maple syrup
  • 1 cup powdered sugar
  • 3-4 tablespoons almond milk
  • ¼ cup chopped pecans
DIRECTIONS
  1. Preheat oven to 325°F.
  2. In a medium bowl, whisk together the flour, baking powder, cloves, cinnamon and salt.
  3. In a large bowl with an electric mixer, cream butter and sugars together, occasionally scraping the sides of the bowl with a spatula until well combined. Add egg, almond butter, maple syrup and pumpkin puree. Mix on medium/high speed for 2 minutes. Add the dry ingredients to wet ingredients and mix on low speed until just combined. Fold in pecans.
  4. Using a 2 tablespoon cookie scoop, scoop cookie dough 2 inches apart on a large cookie sheet.
  5. Bake for 13-15 minutes.
  6. While cookies cool, make the glaze. In a glass measuring cup, combine the almond butter and maple syrup. Microwave 20-30 seconds and stir. Whisk in the powdered sugar. Add the almond milk, one tablespoon at a time, as needed to create a drizzly glaze. Once cookies have cooled, drizzle with glaze and sprinkle chopped pecans.
Great Summer Recipes
White Chocolate Peanut Butter Cup Cookies stacked and the top one bitten on a white background with a black cooling tray

My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.

Peanut Butter Apple Banana Bread slices topped with banana slices and peanut butter on white parchment on white background

Go bananas with this Peanut Butter Apple Banana Bread sure to delight your palate. Banana bread is one of my favorite baked goods. When I was putting this recipe together I thought, “How could I justify this recipe?”. The answer was simple, I’ve added JUSTIN’S® Honey Peanut Butter (that’s me, Justin), honey apples, apple sauce, bananas, and my not-so-secret ingredient, love, for a truly exquisite loaf of banana bread.

 

Maple Almond Barbecue Chicken beside some corn on the cob on a cooling rack in a tray with parchment paper

Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.