Pumpkin Fig Praline Cookies 🍂🍁

My kitchen has never smelled so amazing.

It started with a craving for something that felt like fall — cozy, a little indulgent, and completely unexpected. I had a jar of rich, Bonne Maman Fig Preserves just begging to be used, and a pumpkin spice bread mix that already promised the essence of sweater weather in every bite. The next logical step? Add pralines — buttery, caramelized, and just the right amount of crunch.

Before baking the cookies in the oven, I couldn’t resist one last flourish: a mis in of 24k gold flakes that turned these cookies into little edible treasures. They’re soft, fragrant, and layered with autumn flavor — the kind of treat that makes your whole home smell like comfort and celebration.

Open your treasure trove...if you can save any for others after pulling directly from the oven!

Pumpkin Fig Praline Cookies

1/2 cup Miyokos cultured vegan butter, room temperature
2 large eggs
13 oz. Bonne Maman Fig Preserves
1 pkg. organic Pumpkin Bread Mix
½ cup all-purpose flour
8 oz. pralines, chopped
¼ cup pastry gold flakes

Preheat the oven to 350 degrees.

Prepare 3 baking sheets with parchment paper.

Using a mixer, cream together the vegan butter, eggs, and fig preserves until smooth.

Mix in both the Pumpkin Bread Mix and all-purpose flour until well combined.

Fold in the chopped pralines.

Stir in the gold flakes.

Drop dollops of cookie dough, spaced 1-2” apart on the parchment lined cookie sheets, forming into perfect circles with hands.

Bake for 18-20 minutes, until just beginning to brown around the edges.

Remove from the oven and cool for 15 minutes.

Enjoy while still chewy and warm!