What are you baking for Halloween? Pumpkin is the star of this easy and make-ahead Halloween bake.
Preheat the oven at 350°F (180°C) and line a 10 cups of a cupcake pan with cupcake liners.
In a medium bowl, with a hand-mixer fitted with the paddle attachment, cream the butter, light brown sugar and powdered sugar until smooth, one minute.
Add the pumpkin purée and vanilla extract, cream until incorporated.
In another bowl, mix the flour, ground almonds, baking soda, cinnamon and salt before adding to the previous wet mixture. Mix with the paddle attachment and finish with a rubber spatula as you should have a rather heavy dough.
Place the dough in the fridge for 15 minutes if you want it firmer, or directly roll the dough.
Spoon the dough on a parchment paper. Roll each little dough with floured or sugared hands. When you're finished, create the vertical indentations all around the ball, with a toothpick or a sharp knife.
Place each pumpkin in a liner and add an almond on top.
Bake for 12 minutes and remove from the oven.
Let cook a few minutes before making again the indentations in the pumpkin. Cookies will harden as they cool and therefore keep the indentations clean. Happy Halloween!