These pumpkin spiced almond macaroon cookies are ready in under an hour and only require four ingredients. Now everyone can enjoy the sweetness of the holidays.
Preheat oven to 325° F. In a large bowl, beat room temperature egg whites until they’re fluffy. Add in sugar and beat until combined. Add in broken pieces of almond paste and pumpkin pie spice and beat together until smooth. Line cookie sheet with aluminum foil or a nonstick baking mat. Drop spoonfuls of dough onto the foil leaving enough room for them to spread. Bake cookies at 325° F for 20 minutes on the bottom rack, then move them to the top rack for an additional 2 minutes. Immediately after removing cookies from the oven, place chocolate chips on half of each cookie. When the chocolate has begun to melt, use the back of a spoon to spread it out. Place a pumpkin seed on the melted chocolate and let the cookies cool until the chocolate has again hardened.