Fresh Milled Flour Pumpkin Snickerdoodles

Name: Fresh Milled Flour Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 8 min
Total time: 83 min
Ingredients: ¼ cup granulated sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 245 grams soft white wheat berries ((or another soft wheat of choice, see options below)); 1 teaspoon pumpkin pie spice; 2 teaspoons ground cinnamon; 1 teaspoon cream of tartar; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup softened butter ((113g / 1 stick)); ½ cup packed brown sugar; ½ cup granulated sugar; ⅓ cup pumpkin puree; 1 egg; 2 teaspoons vanilla extract

Jump to Recipe Print Recipe

Fall is here, which means pumpkin season has officially arrived! These fresh milled flour pumpkin snickerdoodles are the perfect way to kick of the new season. If you’ve already tried my fresh milled flour pumpkin muffins, these cookies need to be next on your fall baking list!

Fresh milled flour pumpkin snickerdoodles with a soft cookie broken open on a plate

This post may contain affiliate links, please read our disclosure policy for details.

These cookies are soft, chewy, full of warm pumpkin spice, and seriously addicting. They have everything you love about a classic snickerdoodle, but with pumpkin puree and pumpkin pie spice added for the perfect fall twist.

Stack of soft and chewy fresh milled flour pumpkin snickerdoodles

Before baking, each cookie gets rolled in cinnamon and pumpkin spice sugar, giving it that delicious sugary coating that makes snickerdoodles so good.

And let me warn you—these disappear fast! They’re perfect for a cozy fall afternoon, Thanksgiving, holiday cookie trays, or anytime you’re craving something pumpkin.

Pumpkin snickerdoodle cookies made with fresh milled flour and coated in cinnamon sugar

Why You’ll Love This Recipe

Soft and chewy. Pumpkin puree and brown sugar give these cookies a wonderfully soft, chewy texture that stays soft even after they’ve cooled.
Made with fresh milled flour. Soft white wheat gives these cookies a tender texture while using the whole grain.
Full of fall spice. Pumpkin, cinnamon, and pumpkin pie spice make these taste like fall in cookie form.
Easy to make. The dough is simple to mix together, and the refrigerator does most of the work while it chills.
Perfect for fall and the holidays. Make them throughout pumpkin season or add them to your Thanksgiving and Christmas cookie trays.

Ingredients for fresh milled flour pumpkin snickerdoodles, including wheat berries, pumpkin puree, butter, brown and white sugar, egg, vanilla, cinnamon, pumpkin spice, cream of tartar, baking soda, and salt.

Ingredients You’ll Need

Soft white wheat berries: Soft white wheat is my favorite wheat for cookies and other baked treats because it creates a softer, more tender texture.
Pumpkin pie spice: I use my homemade pumpkin pie spice recipe in both the cookies and the cinnamon-sugar coating. Store-bought will work too.
Ground cinnamon: Gives the cookies plenty of warm cinnamon flavor and is also used in the coating.
Cream of tartar: A classic snickerdoodle ingredient that gives the cookies their signature flavor and helps create their delicious texture.
Baking soda: Gives the cookies a little lift and helps them spread as they bake.
Salt: I use Redmond’s Real Salt, but you can use your favorite salt.
Butter: I always bake with salted butter, but feel free to use unsalted if you prefer. Make sure it’s softened, but not melted, so it creams properly with the sugars.
Brown sugar: Adds moisture and helps give the cookies their soft, chewy centers.
Granulated sugar: Used to sweeten the cookie dough and for that classic cinnamon-sugar coating.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. It adds pumpkin flavor and helps keep the cookies soft.
Egg: Helps bind everything together while adding richness.
Vanilla extract: I use real vanilla extract for the best flavor.

Soft pumpkin snickerdoodle broken open to show the chewy fresh milled flour center

Tips for the Best Fresh Milled Flour Pumpkin Snickerdoodles

Chill the dough for at least 1 hour. Don’t skip this step! Chilling firms up the butter and dough and helps keep the cookies from spreading too much when baking.

Keep the dough cold between batches. Once you’ve scooped enough cookies for one baking sheet, put the remaining dough back into the refrigerator while that batch bakes. This keeps every batch nice and cold and helps the cookies bake consistently.

Use softened, not melted, butter. You want butter that’s soft enough to cream easily with the sugars but shouldn’t be melted.

Don’t overmix the dough. Once you add the freshly milled flour, mix just until everything comes together.

Choose your baking time based on the texture you like. Bake the cookies for about 8 minutes for a softer cookie. If you like a little more texture and a crispier bottom, bake them closer to 10 minutes. They taste great either way!

Butter and brown sugar creamed together in a stand mixer until smooth.

Pumpkin puree, egg, and vanilla mixed into the creamed butter and sugar.

How to Make Fresh Milled Flour Pumpkin Snickerdoodles

Mill the wheat. Weigh your soft white wheat berries and mill them on the finest setting.
Combine the dry ingredients. Whisk together the freshly milled flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt.
Cream the butter and sugars. In a separate large bowl, cream the softened salted butter, brown sugar, and granulated sugar until light and creamy.
Add the wet ingredients. Mix in the pumpkin puree, egg, and vanilla until well combined.
Make the cookie dough. Add the dry ingredients to the wet ingredients and mix just until everything comes together and no dry flour remains. Don’t overmix.
Chill the dough. Cover the cookie dough and refrigerate for at least 1 hour.
Preheat the oven. When you’re ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
Make the pumpkin & cinnamon-sugar coating. Stir together the granulated sugar, cinnamon, and pumpkin pie spice in a small bowl.
Scoop and roll. Use a 1½-inch cookie scoop or a heaping tablespoon to scoop the chilled dough. Roll each scoop of cookie dough in the cinnamon-pumpkin sugar until generously coated.
Bake. Place the cookies on the prepared baking sheet, leaving a few inches between each cookie. Bake at 375°F for 8 minutes for soft cookies or closer to 10 minutes for crisper bottoms.
Cool. Transfer the cookies to a wire cooling rack to cool completely.

Fresh milled flour pumpkin snickerdoodles cooling in rows on a wire rack.

How to Store Pumpkin Snickerdoodles

Once completely cooled, store the cookies in an airtight container at room temperature. They’ll stay softest when they’re kept tightly covered.

For longer storage, you can also freeze the baked cookies in a freezer-safe container and thaw them at room temperature whenever you need a pumpkin cookie fix.

Fresh milled flour pumpkin snickerdoodle with a crinkled cinnamon sugar top.

FAQ

Soft wheat is generally the best choice for cookies because it helps give them a softer, more tender texture. You can check out my Fresh Milled Flour Conversion Chart for a handy reference guide when choosing and baking with different wheat varieties.

I like to start with soft white wheat when developing cookie recipes and then experiment with other varieties from there. Spelt, einkorn, and Khorasan (Kamut) are all great options to try, but keep in mind that the texture and spread of the cookies may vary slightly depending on the wheat you use.

Yes! Chill the dough for at least 1 hour before baking. The dough is softer because of the pumpkin puree, and chilling helps firm it up and keeps the cookies from spreading too much.

I also recommend keeping the remaining dough in the refrigerator between batches so it stays nice and cold.

The dough may not have been cold enough. Make sure it chills for at least 1 hour and return it to the refrigerator between batches. Be sure to use softened, not melted, butter, too.

Sure. You can make the dough and keep it covered in the refrigerator until you’re ready to bake. These cookies benefit from having nice, cold dough before they go into the oven.

Yes. Once completely cooled, place the cookies in an airtight freezer-safe container. Let them thaw at room temperature before serving.

More Fresh Milled Flour Recipes to Try

Equipment

Grain mill
Kitchen scale
Stand mixer or hand mixer
Cookie scoop or spoon for portioning

Ingredients

Pumpkin-Cinnamon Sugar Coating

¼ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon

Cookie Dough

245 grams soft white wheat berries (or another soft wheat of choice, see options below)
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
½ cup softened butter (113g / 1 stick)
½ cup packed brown sugar
½ cup granulated sugar
⅓ cup pumpkin puree
1 egg
2 teaspoons vanilla extract

Instructions

Mill the soft white wheat berries on the finest setting.
Whisk together the freshly milled flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt.
In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until creamy.
Mix in the pumpkin puree, egg, and vanilla.
Add the dry ingredients to the wet ingredients and mix just until combined.
Cover and refrigerate the cookie dough for at least 1 hour.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Mix together the sugar, cinnamon, and pumpkin pie spice for the coating.
Using a 1½-inch cookie scoop or heaping tablespoon, scoop the chilled dough and roll each ball generously in the pumpkin-cinnamon sugar mixture.
Place on the prepared baking sheet, leaving several inches between each cookie.
Bake at 375°F for 8–10 minutes. Bake 8 minutes for softer cookies or closer to 10 minutes for a slightly crispier bottom.
Transfer the cookies to a wire cooling rack to cool completely.

Notes

Wheat Options: I use soft white wheat, but spelt, einkorn, or Khorasan (Kamut) are also great options to experiment with. Keep in mind that the texture and spread may vary slightly.

Tip: Keep the cookie dough refrigerated between batches so it stays nice and cold. This helps keep the cookies from spreading too much.

Storage: Store completely cooled cookies in an airtight container at room temperature to keep them soft. For longer storage, freeze them in a freezer-safe container and thaw at room temperature when ready to enjoy.

Did you make this recipe?

I’d love to hear how it turned out! Leave a comment below or share a photo with me on Facebook!