Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl combine ½ cup sugar with softened butter. Mix with a handheld electric mixer for about 1-2 minutes or until smooth.
Add in the egg yolks and vanilla extract. Mix until combined.
Add in the almond and all-purpose flour and gently mix until it's evenly incorporated. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
Remove from the refrigerator. Reserve 2 tablespoons of the dough for decorating the top of cookies.
Using a cookie scoop, scoop out heaping mounds of the cookie dough. Take each piece of cookie and roll it into a ball using your hands.
Using the back of a knife, make several vertical lines around each ball of the dough, all coming together at the top center.
Insert a small piece of dough into the top of each pumpkin cookie to form the “stem” and make a few lines with a knife.
In a separate bowl combine ¼ cup of granulated sugar with 1 teaspoon of cinnamon. Roll each cookie into the cinnamon-sugar mixture until fully coated and place on a baking sheet lined with parchment paper.
Bake for 15-17 minutes or until slightly golden. Enjoy!
Notes
You can substitute the almond flour with all-purpose flour 1:1.
Easily double this recipe.
Add pumpkin pie spice to the sugar mixture to roll it in.