Why are pumpkin cookies usually cakey?

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.

Do I really need to blot the pumpkin?

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.

Can I bake the whole batch instead of freezing it? 1

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.

Can I bake pumpkin cookie dough from frozen?

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.

Pumpkin Chocolate Chip Cookies with Cranberries and Walnuts

Name: Pumpkin Chocolate Chip Cookies with Cranberries and Walnuts
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 12
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

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

Scale

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

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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