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Pumpkin and Toasted Hazelnut Cookies

These simplistic slice and bake cookies are perfect for dipping in your morning coffee! These are filled with warming autumn flavors like sweet pumpkin, spices, and toasty hazelnuts. They have the easiest shaping method by rolling them into logs and slicing them up. You could sandwich these with frosting or ice cream, or dip them in chocolate but I like them best plain dipped in a nice cup of coffee. Happy Fall!
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 2 hours 45 minutes
Servings: 40 cookies
Ingredients Method Notes

Ingredients
  

  • ¾ cup hazelnuts coarsely chopped
  • ¾ cup unsalted butter at room temperature
  • ⅔ cup light or dark brown sugar packed
  • 7 Tablespoons pumpkin puree moisture blotted with a paper towel
  • 1 ½ teaspoons vanilla extract
  • 2 ¼ cups all purpose flour
  • 2 teaspoons pumpkin pie spice*
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup turbinado sugar for rolling

Method
 

Toast the hazelnuts
  1. Preheat the oven to 350℉ and line a small baking sheet with parchment paper. Spread the chopped hazelnuts evenly over the baking sheet. Bake for 5-7 minutes or until slightly browned and toasted. Make sure to stir the nuts around halfway through, and check on them to make sure they aren't burning. Set aside and allow to cool down while we make the dough. Turn the oven off.
Make the dough
  1. In large bowl, cream together the butter and brown sugar using a hand or stand mixer fitted with a paddle attachment on medium speed until smooth and creamy. Add the pumpkin and vanilla extract and beat on medium speed until combined. Use a spatula to scrape down the sides and bottom of the bowl. Add the flour, pumpkin pie spice, cinnamon, baking powder, and salt and beat on low speed until just combined. Add the toasted hazelnuts and beat on low speed until evenly incorporated. Dough will be thick and not very sticky.
Shape the dough
  1. Divide the dough in half. On a lightly floured surface, roll each half into a 10 inch log. Wrap each log tightly in plastic wrap and place in the refrigerator. Allow to chill for at least 2 hours, or overnight.
Bake the cookies
  1. Preheat the oven to 350℉. Line two baking sheets with parchment paper or a silicon baking mat. Pour the turbinado sugar into a small bowl
  2. Remove one of the logs from the refrigerator and unwrap it. Using a sharp knife, cut the log into circles, about 1/2 inch - 3/4 inch thick. You should have something like 20-25 cookies from one log. Roll the edges of the cookies in the turbinado sugar and place on the previously prepared baking sheets, about 1-2 inches apart. (these cookies don't spread very much). Repeat with the second log.
  3. Bake cookies for 10-12 minutes or until slightly browned around the edges. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire cooling rack to cool completely.
  4. Cookies stay fresh sealed in an airtight container at room temperature for up to a week.

Notes

Pumpkin Pie Spice: You can use store bought, but I always make mine with this recipe from Sally's Baking Addiction.