🎃 Fresh‑Milled Flour Pumpkin Cookies with Cream Cheese Frosting (Soft, Cozy, Perfect for Fall)
Soft, warmly spiced pumpkin cookies made with fresh‑milled soft white wheat and topped with fluffy cream cheese frosting. These tender, cake‑like cookies melt in your mouth and fill your kitchen with cozy fall flavor — the perfect quick bake for crisp autumn days.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 min
- Yield: 3 Dozen 1x
Ingredients
Scale
Dry Ingredients
- 340g soft white wheat berries (to mill into flour)
1 tsp baking powder
1/2 tsp baking soda
1 TBSP pumpkin spice
1/4 tsp salt
Wet Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups pumpkin puree
1 egg
1 tsp vanilla extract
Cream Cheese Frosting
1 (8 oz) block cream cheese, softened
2 tbsp butter, softened
1 tsp vanilla extract
1 1/2 cups confectioner’s sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Weigh 340g soft white wheat berries and mill them fresh.
- In a bowl, whisk together the freshly milled flour, baking powder, baking soda, pumpkin spice, and salt.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the egg, pumpkin puree, and vanilla; mix until fully combined.
- Add the dry ingredients to the wet ingredients and stir until just incorporated.
- Scoop dough onto baking sheets (about 2 tbsp per cookie).
- Bake for 10–12 minutes, or until edges are set and centers look soft.
- Cool completely before frosting.
Make the frosting
- Beat softened cream cheese and butter until smooth.
- Add vanilla and mix again.
- Slowly add confectioner’s sugar until thick, fluffy, and spreadable.
- Frost generously and enjoy.