Learn how to make the best einkorn pumpkin cookies made with fresh milled einkorn flour with our step by step recipe. The einkorn flour provides added nutrition and the perfect nutty taste to achieve the perfect fall cookie.
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Chill Time: 30 minutesminutes
Total Time: 55 minutesminutes
Yield: 12cookies
Calories: 225kcal
Equipment
Mixing bowl
Baking sheet
Parchment paper
Cookie scoop
Ingredients
Einkorn Pumpkin Cookie Dough
½cup (1 stick)butter (melted)
2cups (200g)whole wheat einkorn flour
¾cuplight brown sugar (packed)
1large egg yolk
1tspvanilla extract
1½tbsppure maple syrup
3 tbsppumpkin puree
½tsp baking soda
½tspbaking powder
¼tspcinnamon
1tsppumpkin pie spice
¼tspsalt
Sugar Coating
1tbsplight brown sugar
½tspcinnamon
Instructions
Making the cookie dough
In a large mixing bowl combine the freshly milled einkorn flour, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk until all the dry ingredients are thoroughly combined.
Add the pumpkin puree, maple syrup, vanilla, egg yolk, and melted butter. Mix until just combined. Be careful not to overmix the dough.
Cover the bowl of cookie dough with a tea towel or plastic wrap and place the dough into the refrigerator. Allow to chill for a minimum of 30 minutes. (You can go ahead and bake without chilling but without chilling the cookies will spread much more.)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
When you are ready to bake the cookies using a cookie scoop, scoop the dough out onto the lined baking sheet spacing each cookie dough ball 2 inches apart. Bake for 12-15 minutes or until the edges of the cookies are lightly golden brown.
Sprinkle with sugar coating
In a small bowl mix the cinnamon and brown sugar together. Sprinkle the top of each cookie with the sugar mixture.