Go Back Email Link
5 from 2 votes

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.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:25 minutes

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

  1. Preheat the oven: 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. In a small bowl, whisk together all dry ingredients: fresh-milled flour (or substitute), pumpkin pie spice, salt, baking powder, and baking soda.
  4. 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.)
  5. 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.
  6. 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.