homestead how-to
– ½ cup butter, dairy-free or regular – ¾ cup light or dark brown sugar – ¼ cup white sugar – ½ cup pure pumpkin puree – 2 tsp vanilla extract – 1 egg yolk, large – 1 ⅓ cup gluten-free all-purpose flour (spooned and leveled) – ½ tsp baking soda – 1 ½ tsp pumpkin pie spice – ¼ tsp cinnamon – Pinch of nutmeg – ¼ tsp salt – 1 cup chocolate chips (semi-sweet; dark or milk)
Start by draining the excess moisture from the pumpkin puree by wrapping it in a paper towel or cheesecloth and gently squeeze over a small bowl for no more than 5 minutes.
Step 1
In a large mixing bowl, combine butter, sugars, and pumpkin puree.
Step 2
Then add vanilla extract and egg yolk. Mix until smooth using a hand mixer on low speed for about 15-20 seconds.
Step 3
Incorporate all dry ingredients into the mixture – except for the chocolate chips. Blend until no flour is visible.
Step 4
Carefully fold in the chocolate chips using a silicone spatula. Avoid over mixing. Cover the dough with a lid or aluminum foil and chill for 15 minutes.
Step 5
Preheat the oven to 350°F and prepare two baking sheets with parchment paper to prevent sticking. Use a medium cookie scoop to portion dough balls onto the baking sheets
Step 6
HOMESTEAD HOW-TO