Holiday Pumpkin Maple Almond Drops

24 cookies


12/31/20231 min read

Holiday Pumpkin Maple Almond Drops

Yield: 24 cookies


  • 1 cup uncooked oatmeal

  • 1/2 cup uncooked rice, brown, long-grain

  • 1/4 cup cornstarch

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1 tsp fine kosher salt

  • 1/4 cup maple syrup

  • 1/2 cup unsweetened applesauce

  • 1/4 cup extra virgin olive oil

  • 15 oz Pumpkin Spice Jam

  • 1/3 cup sliced, blanched almonds


  1. Combine uncooked oatmeal, rice, cornstarch, spices, and salt in a dry blender and grind until a fine powder is achieved.

  2. Combine syrup, applesauce, olive oil, and Pumpkin Spice Jam in a separate bowl using a stand mixer. Use a paddle attachment to mix on medium speed for 2-3 minutes until uniform and smooth.

  3. Combine the wet mix and the bowl of dry ingredients on low mixer speed for an additional 2-3 minutes until a thick dough has been achieved.

  4. Cover for at least 30 minutes to allow the dough to hydrate.

  5. Line a sheet pan with parchment paper and using a scooper, portion 2 tablespoons of cookie dough onto parchment paper. Using a firm even motion, drop or tap the pan on the counter to flatten cookies to 3/8 inch high.

  6. Top cookies with a few almond slices.

  7. Bake in a 350F conventional oven (325F convection oven) for about 12-14 minutes or until the edges of the cookies are light brown and the bottoms appear done.

  8. Remove cookies from the oven and cool for at least 5 minutes before removing from the sheet pan.