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I’m not sure if you’ve tried my sourdough fresh milled cookie recipe, but it’s a staple in this household. However, with the change in weather and the abundance of roasted pumpkin I have in my freezer, I decided to try and pumpkinify my recipe.
And it worked!! Of course when you add pumpkin to your cookie recipe it does make it a little more cake-like and a little less ooey gooey, but it was just the change we needed after eating these cookies non stop for awhile.
I like to use my kitchen aid mixer to make this recipe come together so quickly! I’ve figure out that if I weigh the berries first, put them in my mill and wait to mill them until after I put the dough together, I can mill the wheat on top of the batter and then add the other dry ingredients on top of the wheat. Then I can mix the dry ingredients on top of the batter, trying not to mix into the batter yet, so as to save a dirty dish!
They’re very soft on the inside and crunchy on the outside. If you have an abundance of pumpkin purée, you should give these a try.
I use a stone grain mill to mill my wheat berries, which I buy locally from a farm in Ohio! However, I’ve used wheat berries from here in a pinch!
As always, they’re sourdough, and best if baked on day 2-3 of fermentation in the fridge. I’m telling you! It makes a difference with the fresh milled grains!
We were recently gifted this cookie jar that was my dads when he was growing up, and isn’t it funny that we’re now living in the same town he grew up in, and eating cookies from the same cookie jar? I just love coincidences like that!
I hope you enjoy the recipe! As always, feel free to tag me in your creations on instagram or comment below! I’d love to hear your comments!
Sourdough Pumpkin Chocolate Chip Cookies with Fresh Milled Flour
Ingredients
- 1 cup butter melted and cooled
- 1 cup brown sugar panela
- 1/2 cup raw white sugar or alternatively use all raw white sugar and add 1tbsp molasses
- 2 eggs
- 1/4 cup sourdough discard or fresh, both work!
- 1/4 cups pumpkin purée
- 2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 4 cups or 512 grams kamut flour (berries milled) (feel free to use a variety here, but we love the crunch of the kamut!)
- 1 cup chocolate chips
Instructions
- Melt butter and set aside to cool
- Add cooled butter, sugar and molasses and mix well in a mixer.
- Add eggs, discard, pumpkin purée, and vanilla.
- Mill the berries, and add salt, and baking soda and powder and mix.
- Add powdered mix to the wet mixture and mix until just combined.
- Add chocolate chips.
- Cover the bowl and put it into the fridge to ferment for 2-4 days. You can definitely bake after 30 mins chilling time but they get so much better with time.
- When ready to bake, preheat the oven to 350*F
- Scoop onto parchment paper lined cookie sheet and bake for 8-10 mins.
- Let cool on the cookie sheet.
- Enjoy!