Pumpkin Chocolate Chip Cutout Cookies

Method

1. 1Cook down the pumpkinCook the pumpkin purée in a skillet over medium, stirring constantly, about 10 minutes, until reduced to about 120 g and thick enough to hold a trench when you drag a spatula through. Skip this and the dough won't hold a shape. Cool completely.
2. 2Powder the sugarBlitz the coconut sugar in the Vitamix for 10 seconds until powder-fine. Coarse coconut sugar won't dissolve in an oil dough and leaves the cookies gritty.
3. 3Whisk the wetWhisk the cooled pumpkin, powdered coconut sugar, avocado oil, egg yolk and vanilla until smooth and glossy, about 1 minute.
4. 4Whisk the dryIn a separate bowl whisk the almond flour, oat flour, tapioca starch, flax meal, baking powder, salt and spices.
5. 5Make the doughStir the dry into the wet until no streaks remain, then fold in the chocolate. The dough will feel soft and slightly greasy; that's normal for an oil dough.
6. 6Roll and chillSplit in half. Roll each half between two sheets of parchment to 6 mm thick. Stack on a sheet pan and refrigerate until firm, about 1 hour.
7. 7CutHeat the oven to 350°F (175°C). Peel off the top parchment, cut shapes and transfer to a parchment-lined pan 2.5 cm apart. Simple, chunky cutters work best with chips; nudge any chip that blocks the cutter. Re-roll scraps and re-chill.
8. 8Freeze the shapesFreeze the cut cookies on the pan 10 minutes. Going into the oven cold keeps the edges sharp.
9. 9BakeBake about 11 minutes, until the edges are just set and the bottoms are lightly golden. Coconut sugar browns faster, so check at 10 minutes. Centers will still feel soft.
10. 10Cool on the panCool 10 minutes on the pan before moving; GF cookies firm up as they cool and break if moved hot.