Healthy Pumpkin Cookies

This family recipe has been tried and tested hundreds of times, and makes perfect cakey Pumpkin Cookies. They are easily our newest favorite fall cookie, and with using fresh milled flour, they are even healthier. Better than anything you’d find at a bakery. If you make them, please tag me in your pictures on Instagram! Enjoy!

Healthy Pumpkin Cookies

Healthy Pumpkin Cookies

These are soo yummy for fall! And this is the second time making these this week per Rev’s request! So they are kiddo approved!!!! This is a double recipe, making about 48 cookies, which are super easy to freeze and grab as needed!

Ingredients
  

  • 2 cups sugar
  • 1 cup melted butter
  • 2 cans pumpkin puree
  • 2 large eggs
  • 2 tsp milk
  • 2 tsp vanilla extract
  • 5 cups fresh milled soft white
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 3 cups chocolate chips

Instructions
 

  • Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
  • Combine sugar and oil in a mixing bowl and stir well to mix. Add pumpkin, egg, milk, and vanilla and mix until smooth.
  • In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
  • Add dry ingredients and chocolate chips to the wet ingredients and stir just until incorporated.
  • Drop by large spoonfuls onto the prepared baking sheet. Bake for 14 minutes. Cool for a few minutes on the baking sheet, then transfer to a cooling rack

Notes

*If you’re not using fresh milled flour, use 4 cups of all-purpose flour*

Making Freshly Milled Flour

When I grind my own flour, my family gets everything from the whole grain. The outer part (bran) has lots of fiber, magnesium, B vitamins like thiamine and niacin, plus minerals like iron and zinc. The germ (seed) is packed with B vitamins and important minerals too. The middle layer (endosperm) has protein, carbs, and some B vitamins, iron, and fiber. To do this, you’ll need a grain mill. It’s a bit of an investment, but let me tell you, it’s worth it.

Many people find they react differently to grains that are freshly milled at home compared to store-bought. The reason is that when you mill your own grains, you’re using the entire grain—nothing is taken out. Store-bought breads and flours undergo heavy processing where parts of the grain are removed to make them last longer on shelves. We are all about the freshly milled flour at Folsom Farm.

Here’s the bread machine I use (affiliate link)
Here’s the grain mill I use (affiliate link)

fresh milled flour
Micah Folsom

Hi, I’m Micah!

Wife to a cattle rancher and homeschool mom to our 6 kids on our small farm in Southeast Idaho.

I’m a huge believer that women can live multi-passionate lives and still honor their family values, letting our heart tugs pave the way for us to live out our fullest potential and be the light we’re meant to be.

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