Fresh Milled Flour Pumpkin Snickerdoodles
Soft and chewy fresh milled flour pumpkin snickerdoodles made with real pumpkin, warm pumpkin spice, and rolled in cinnamon sugar. These delicious cookies stay soft and are the perfect treat for fall and the holidays!
Servings 29 cookies
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.