As the weather cools down, I was craving a very specific kind of cookie: warm, deeply spiced, a little chocolatey, and substantial enough to feel like a real treat. These pumpkin chocolate chip cookies are exactly that with chewy centers, crisp edges, browned butter, tart cranberries, and walnuts tucked into every bite.
Pumpkin cookies have a reputation for being soft and cakey, but that is not what we are making here. Blotting the pumpkin removes some of its extra moisture, while a single egg yolk adds richness without turning the dough into cake batter. A blend of brown and granulated sugar gives us the best of both worlds: chew in the middle and delicately crisp edges.
The dough is made with Primal Palate Gluten-Free All-Purpose Flour and Pumpkin Pie Spice, then loaded with dark chocolate chips, sweetened dried cranberries, and Lark Ellen Farms walnuts. The mix feels festive without requiring a complicated ingredient list or an afternoon in the kitchen.
Best of all, you can portion and freeze the entire batch. Bake all twelve when you need a platter, or pull out one or two dough balls for a warm cookie and a cup of tea after the house gets quiet.
If warm spices are your favorite part of fall baking, try my gluten-free oatmeal chai cookies next. For another way to use an open can of pumpkin, save this pumpkin chai spiced banana bread.
Ingredients
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- Unsalted butter
- Brown sugar
- Granulated sugar
- Canned 100% pumpkin puree
- Egg yolk
- Vanilla extract
- Primal Palate Gluten-Free All-Purpose Flour
- Primal Palate Pumpkin Pie Spice
- Baking soda
- Fine salt
- Dark chocolate chips
- Sweetened dried cranberries
- Lark Ellen Farms walnuts (roughly chopped)
See recipe card for quantities.
Instructions
- Step 1: Brown the butter, by melting the it in a light-colored saucepan over medium heat. Continue cooking, swirling or stirring often, as it foams and the milk solids settle on the bottom. When those solids are golden brown and the butter smells nutty, immediately pour it into a large mixing bowl
- Step 2: Spread the pumpkin onto a few layers of paper towel. Cover it with another layer and press gently. Repeat with fresh paper towel as needed, then measure approximately ¼ cup
- Step 3: Whisk the gluten-free flour, pumpkin pie spice, baking soda, and salt in a medium bowl.
- Step 4: Whisk together the butter, sugar, egg and vanilla, mix well. Slowly add in the dry ingredients until well blended.
- Step 5: Add in mix-ins; then scoop 12-15 cookies onto a sheet pan. Chill for 30 minutes, or freeze until ready to bake
- Step 6: Bake at 375 degrees Fahrenheit for 15 minutes, then take a spoon and tap the cookies to allow them to crisp, bake for an additional 5 minutes then cool and enjoy.
Freezer Instructions
This recipe is designed for the “bake one or two” life.
- Portion the chilled dough and shape it into thick discs.
- Add a few visible chocolate chips, cranberries, and walnut pieces to the tops.
- Freeze the portions in a single layer until solid.
- Transfer them to a labeled airtight container or freezer bag.
- Bake directly from frozen at 375°F for 20 minutes—no thawing needed. At 15 minutes, gently pat/press the cookies with the back of a spoon to flatten, then bake for the final 5 minutes.
Draft freezer quality window: up to 2 months. Confirm the best quality window during final recipe review.
If you prefer to bake the full batch right away, chill the portioned dough while the oven preheats. Add the tested same-day bake time after validation; it will likely be shorter than the frozen-dough time.
Substitutions
Flour: This recipe is being developed specifically with Primal Palate Gluten-Free All-Purpose Flour. Another blend may absorb moisture or spread differently, so substitutions have not been tested.
Pumpkin: Use plain canned pumpkin puree. Do not use pumpkin pie filling, which already contains sugar and spices.
Chocolate: Dark chocolate chips provide the intended balance. Semisweet chips should work, but will make the cookies taste sweeter; note as untested until confirmed.
Walnuts: The recipe is tested with walnuts for their flavor and texture. If serving young children, follow age-appropriate nut safety guidance and serve the cookie in a form appropriate for the child.
Cranberries: Sweetened dried cranberries were used during development. Other dried fruit may change the moisture and sweetness.
FAQ
Pumpkin contains a lot of water. When that moisture is combined with a whole egg and flour, the dough can behave more like cake batter. Blotting the pumpkin, using a yolk, and browning the butter reduce excess water and help create a chewier cookie.
Yes. It is one of the most important steps in this recipe. The goal is not to dry it completely, but to remove enough excess moisture that the cookies spread and set like cookies rather than puffing like cake.
Absolutely. Chill and portion the dough, then bake all twelve. Add the tested chilled-dough bake time after validation. You can also freeze part of the batch and bake the rest.
Yes. Arrange the frozen portions on a lined pan and bake at 375°F for 20 minutes total. At the 15-minute mark, gently pat/press the cookies with the back of a spoon to flatten them, then bake for the final 5 minutes.
Related
Looking for other recipes like this? Try these:
Pairing
Some festive drinks to enjoy with these cookies!
Print
Pumpkin Chocolate Chip Cookies with Cranberries and Walnuts
- Total Time: 28 minutes
- Yield: 12 1x
Description
Chewy gluten-free pumpkin chocolate chip cookies with crisp edges, brown butter, tart dried cranberries, and crunchy walnuts. Portion and freeze the dough so you can bake one or two whenever the craving hits.
Ingredients
- ¾ cup (170 g) unsalted butter
- ¾ cup packed (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup canned 100% pumpkin puree, blotted to approximately ¼ cup (60 g)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups (240 g) Primal Palate Gluten-Free All-Purpose Flour
- 2 teaspoons Primal Palate Pumpkin Pie Spice
- ¾ teaspoon baking soda
- ½ teaspoon fine salt
- ⅔ cup (100 g) dark chocolate chips
- ½ cup (60 g) sweetened dried cranberries
- ½ cup (60 g) roughly chopped Lark Ellen Farms walnuts
Get Recipe Ingredients
Instructions
- dd 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 chilled or 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
Notes
- Do not skip blotting the pumpkin.
- No additional xanthan gum is needed.
- Bake directly from frozen; do not thaw.
- Prep Time: 8 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
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