Pumpkin Chocolate Chip Cookies with Cranberries and Walnuts (Edit recipe)

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These chewy pumpkin chocolate chip cookies have crisp edges, brown butter, tart cranberries and walnuts for an easy, cozy gluten-free fall treat.

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Original Recipe

PREP TIME

8 minutes

COOK TIME

20 minutes

INGREDIENTS

13

Serves: 15

Ingredients

1 cup Gluten-Free All-Purpose Flour - Primal Palate
2 tsp Pumpkin Pie Spice - Primal Palate
.5 tsp Kosher Salt
0.75 tsp Baking Soda
0.75 cup Butter, Unsalted
0.333 cup Pumpkin Purée
0.75 cup Brown Sugar, packed
0.25 cup Granulated White Sugar
2 tsp Alcohol-Free Vanilla - Color Kitchen Foods
1 whole Egg Yolk
.5 cup Organic Sprouted Walnuts - Lark Ellen Farm
0.666 cup Dark Chocolate Chips
.5 cup Dried Cranberries, Organic

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the butter to a light-colored saucepan over medium heat. Cook, stirring or swirling often, until the butter foams, the milk solids turn golden brown, and it smells nutty. Immediately pour the butter and all browned bits into a large mixing bowl. Cool until warm, not hot.
Spread the pumpkin onto layered paper towels. Cover and press gently, repeating with fresh paper towel as needed. Measure ¼ cup (60 g) of the blotted pumpkin.
In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt.
Whisk the brown sugar and granulated sugar into the cooled browned butter. Add the blotted pumpkin, egg yolk, and vanilla; whisk until smooth.
Add the dry ingredients and mix just until no dry streaks remain. Fold in the dark chocolate chips, cranberries, and walnuts, reserving a few of each for topping.
Divide the dough into 12-15 portions
Chill the dough for 30 minutes or freeze in a single layer until solid, then transfer to an airtight freezer container or bag.
When ready to bake, heat the oven to **375°F**. Arrange the frozen dough portions several inches apart on a parchment-lined light-colored sheet pan.
Bake for **15 minutes**. Gently pat/press the tops of the cookies with the back of a spoon to flatten them slightly.
Return the cookies to the oven and bake for **5 minutes more**, for **20 minutes total**, until the outside is set with a nice crisp edge.
Cool on the sheet pan for 10 minutes, then enjoy!

Notes

Do not skip blotting the pumpkin.
No additional xanthan gum is needed.
Bake directly from chilled or frozen; do not thaw.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	279
Fat:	18 g
Carbohydrates:	28 g
Protein:	6 g
Cholesterol:	36 g
Sodium:	111 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.