The high was 53 degrees yesterday in Western Oklahoma. 53 degrees! I don’t know about your area of the world, but in Oklahoma September is still a “summer” month. It was a blissful 85 degrees earlier this week, but now, all of the sudden we’ve skipped to the beginning of winter. It even smells like winter outside, if that’s possible.
But you know what this means, don’t you? It means that it’s time for sweaters and scarves, leaves and football, and most-importantly: Pumpkin EVERYTHING!
I happen to love pumpkin. I don’t know when this pumpkin everything trend started, but I’m a fan. And since the temperature has pleasantly dropped in our favor, I’m going to share one of my all-time favorite pumpkin recipes: Chocolate Chip Pumpkin Cookies! I found the recipe on Two Peas and Their Pod last year, and it has since become my go-to fall cookie recipe. I love it! I made a few changes this time so I could incorporate a few cinnamon chips that I had leftover (heavenly!) and use my brand new Wonder Mill (LOVE!).
Let’s Make some Cookies!
First you’ll want to grind your wheat berries.This was my first time using the WonderMill, and I absolutely loved it! It was very simple to set up, and it took less than 2 minutes to grind perfectly fine whole wheat flour. It took about 1.5 Cups of soft white wheat to make 3 Cups of flour. You can also use hard white wheat or hard red wheat for these cookies if you prefer. I like the taste of white wheat better, and was out of hard white wheat so soft wheat it was! (The soft wheat made them extra soft and fluffy though, so I can’t complain!)
So soft & fluffy! I Love the smell and feel of freshly ground flour!
Preheat your oven to 350 degrees and get your baking sheet ready. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes.
Slowly add in the dry ingredients. Mix until just combined. Fold in the chocolate and cinnamon chips.
Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges.
Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely. Serve warm with a cup of chai tea. 🙂 They’re perfectly delicious!
- 3 cups freshly ground flour (I used soft white wheat berries. About 1.5 cups of whole berries)
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup butter, at room temperature
- ¾ cup brown sugar
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups chocolate chips
- ½ cup cinnamon chips
- Grind your wheat berries.
- Preheat oven to 350 degrees F. Spray a cookie sheet with baking spray or line it with foil/parchment paper.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes.
- Slowly add in the dry ingredients. Mix until just combined. Fold in the chocolate and cinnamon chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are just beginning to brown around the edges.
- Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely. Serve warm with a cup of chai tea. 🙂
What About You?
Do you have a favorite fall cookie recipe? Please share!
