Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Line rimmed cookies sheet with parchment paper.
2. 967038 Upgrade to a paid membership 98831 to unlock all instructions 70393
3. 9409583 Upgrade to a paid membership 1427 to unlock all instructions 87860
4. 4789319 Upgrade to a paid membership 54722 to unlock all instructions 2154
5. 7549291 Upgrade to a paid membership 904 to unlock all instructions 45528
6. 9231824 Upgrade to a paid membership 12641 to unlock all instructions 74282
7. 7395699 Upgrade to a paid membership 42523 to unlock all instructions 23190
8. 5176196 Upgrade to a paid membership 86854 to unlock all instructions 13545
9. 9990672 Upgrade to a paid membership 22124 to unlock all instructions 75975
10. 5749676 Upgrade to a paid membership 73475 to unlock all instructions 48745

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. 2855639 Upgrade to a paid membership 72841 to unlock all instructions 98550

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Line rimmed cookies sheet with parchment paper.
2. In a large bowl, combine pumpkin puree, almond butter, raw honey, and vanilla.
3. In a separate small bowl, combine almond flour, pumpkin pie spice, and baking soda.
4. Gently stir dry ingredients into wet ingredients until combined.
5. Fold in cranberries and pecans.
6. Scoop rounded Tablespoon sized balls onto prepared baking sheets.
7. Bake at 350 for 10-12 minutes, until edges just begin to brown.
8. Allow to cool on baking sheet for 5 minutes, then transfer to cooling rack.