🍪🎃 Fresh‑Milled Flour Double Chocolate Pumpkin Cookies (Soft, Chewy & Perfect for Fall)
These Fresh‑Milled Flour Double Chocolate Pumpkin Cookies are soft, chewy, and packed with rich fall flavor. Fresh‑milled soft white wheat gives them a wholesome texture, while pumpkin keeps them tender and moist. Loaded with cocoa and dark chocolate chips, these cookies are the perfect cozy treat for autumn baking on the homestead.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Category: Dessert
- Method: Baking
Ingredients
135g soft white wheat berries
½ cup cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1¼ tsp pumpkin spice
⅔ cup dark chocolate chips
½ cup butter, softened
¾ cup sugar
¾ cup brown sugar
½ cup pumpkin purée
1 tsp vanilla
Instructions
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- Cream together the softened butter, sugar, and brown sugar until light and fluffy.
- Add the pumpkin purée and vanilla, mixing until smooth.
- Weigh 135g soft white wheat berries and mill them into fresh flour.
- In a separate bowl, whisk together the fresh‑milled flour, cocoa powder, baking soda, baking powder, salt, and pumpkin spice.
- Combine the wet and dry ingredients, stirring gently until just combined.
- Fold in the dark chocolate chips.
- Scoop the dough onto the prepared baking sheets.
- Bake for 12–15 minutes, or until the edges are set and the centers look slightly soft.
- Cool on the baking sheet for 3–5 minutes before transferring to a cooling rack.