Ingredients
- Pumpkin Base
- 1 can (15 oz / 425 g) pumpkin purée
- Cranberry Swirl
- 1 full 12-oz / 340 g bag cranberries
- ½ cup / 120 ml water
- ½ cup / 100 g granulated sugar
- Pistachio Chocolate Crumble
- 1 ½ cups roasted pistachios (6 oz / 170 g)
- 3 bars dark chocolate (9.6 oz / 270 g)
- Cookie Dough
- 2 cups (4 sticks) unsalted butter, softened (16 oz / 452 g)
- 1 cup packed dark brown sugar (8.4 oz / 240 g)
- 2 ¾ cups granulated sugar (19.5 oz / 550 g)
- 5 ½ cups all-purpose flour or bread flour (27.5 oz / 780 g)
- 1 Tbsp Diamond Crystal kosher salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp baking powder
- 2 tsp baking soda
Directions
Preheat oven to 350°F convection (375°F standard). Line baking sheets with parchment paper
Prepare cranberry swirl: In a small pot, combine cranberries, water, and sugar. Bring to a simmer and cook for 9–10 minutes, until berries burst and mixture thickens. Cool completely.
Make pistachio chocolate crumble: In a food processor, pulse pistachios and dark chocolate until it forms a coarse, wet-sand texture. Set aside.
Mix cookie dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.
Add the full can of pumpkin purée and mix until smooth and fully incorporated.
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Combine dry ingredients: Add flour, salt, baking powder, baking soda, cinnamon, and ginger. Mix until a smooth dough forms.
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Add the mix-ins: Fold in the pistachio chocolate crumble with a spatula.
Spoon the cranberry mixture over the dough and fold gently a few times to create ribbons — do not overmix. -
Scoop and bake: Use a 3-tablespoon scoop to portion dough onto baking sheets, spacing well apart. Bake 12–13 minutes at 350°F convection (or 14–15 minutes standard), until golden at the edges.
Notes
- Makes about 6 dozen cookies
Source
- https://justinesnacks.com/honeynut-cookies-with-pistachio-chocolate-and-cranberry-swirl/
