Fresh Milled Pumpkin Spice Chocolate Chip Cookies
Soft, cake-like pumpkin spice cookies filled with warm fall flavor and melty chocolate chips. Made with fresh-milled soft white wheat flour for the perfect tender texture — or all-purpose flour if that’s what you have on hand.Makes about 30 cookies.
Equipment
- Mixing bowls (one large, one small)
- Whisk or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Cookie scoop or spoon for portioning
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup avocado (or another neutral oil)
- 1 tbsp milk
- 1 tbsp vanilla
- 1 egg
- 1 cup canned pumpkin (or homemade pumpkin purée)
Dry Ingredients
- 260 g fresh-milled soft white wheat flour (or 2 cups all-purpose)
- 1 tbsp pumpkin pie spice*
- 1 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven: 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix all the wet ingredients: first, combine the oil and sugar until smooth. Then, add milk, egg, vanilla and pumpkin purée. Whisk again until creamy and glossy.
- In a small bowl, whisk together all dry ingredients: fresh-milled flour (or substitute), pumpkin pie spice, salt, baking powder, and baking soda.
- Stir the dry ingredients into the wet just until no streaks remain. Fold in chocolate chips. (The dough will be soft and a little bit sticky.)
- Drop heaping spoonfuls onto the prepared baking sheet, leaving space between cookies. Bake for 10–12 minutes, or until the tops are set and no longer glossy. Mine takes 10 minutes.
- Transfer cookies to a wire rack and let cool slightly before eating. Makes about 30 cookies.
Notes
Flour Options: I’ve tested this recipe with both fresh-milled soft white wheat flour and all-purpose flour — both work beautifully. The fresh-milled version gives a slightly softer, richer texture.
*No pumpkin pie spice? Make your own with my Homemade Pumpkin Pie Spice Recipe — it’s so easy!
Dairy-free option:
– Replace the tablespoon of milk with any plant-based milk (almond, oat, soy, coconut, etc.).
– Choose dairy-free chocolate chips (many brands offer them). Egg substitute:
– Use 1 “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested 5 minutes).
– Or ¼ cup unsweetened applesauce per egg for a softer cookie.
– Replace the tablespoon of milk with any plant-based milk (almond, oat, soy, coconut, etc.).
– Choose dairy-free chocolate chips (many brands offer them). Egg substitute:
– Use 1 “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested 5 minutes).
– Or ¼ cup unsweetened applesauce per egg for a softer cookie.