Description
Soft, chewy, and perfectly spiced, these Fresh Milled Flour Pumpkin Chocolate Chip Cookies are the ultimate fall baking treat. Made with freshly milled soft white wheat and real pumpkin purée, they’re wholesome, chocolatey, and full of warm autumn flavor — perfect for seasonal baking, Thanksgiving desserts, and holiday cookie trays.
Ingredients
Dry Ingredients
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270 g soft white wheat berries (to mill into flour)
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2 tsp baking powder
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1 tsp baking soda
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1 ½ tsp ground cinnamon
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¼ tsp ground ginger
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½ tsp nutmeg
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â…› tsp ground cloves
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½ tsp salt
Wet Ingredients
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½ cup sugar
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½ cup brown sugar
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½ cup butter, softened
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1 egg
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1 ½ tsp vanilla
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1 cup canned pumpkin purée
Add‑Ins
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1 ½ cups chocolate chips
Instructions
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Weigh out 270 g soft white wheat berries, then mill them into fresh flour.
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Preheat your oven to 350°F and line two baking sheets with parchment.
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In a large bowl, whisk together the freshly milled flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
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In another bowl, cream together the softened butter, sugar, and brown sugar until smooth.
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Add the egg and vanilla, mixing until fully combined.
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Stir in the pumpkin purée.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the chocolate chips.
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Scoop dough onto baking sheets (about 2 tbsp per cookie).
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Bake for 10–12 minutes, or until edges are set and centers look soft.
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Cool on a rack and enjoy warm or fully cooled.
- Prep Time: 15
- Cook Time: 12