These cake-style cookies are as light and fluffy as an autumn cloud. This recipe calls for einkorn flour, making these cookies low in gluten, easy to digest, and richer in flavor. The warming pumpkin pie spice combined with chips of chocolate throughout makes for delight in every bite!

When baking something where the flour isn’t traditionally fermented (sourdough), I like to use einkorn flour rather than white. Einkorn is an ancient grain and the only flour that hasn’t been hybridized, so it’s full of many health benefits and the flavor is rich. This recipe is specifically formulated for einkorn flour, which acts different than regular. So keep in mind that if you are using regular all-purpose wheat flour, you will have to reduce the amount by 1/3 cup.

To learn more about why I use the ingredients I do, check out my ebook Traditional Eating here!

What you need:

1/2 cup of butter or coconut oil
Heaping 1/2 cup of cane sugar
1 cup of pumpkin puree
1 large egg
1/2 teaspoon of vanilla
2 1/3 cups of all-purpose einkorn flour
2 teaspoons of non-GMO aluminum-free baking powder
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 1/2 teaspoon of pumpkin pie spice
Chocolate chips

STEP 1:

Begin by preheating your oven to 350°F. In large mixing bowl, cream the butter and the sugar. Add in the pumpkin, egg, and vanilla and mix until light and fluffy.

STEP 2:

In a separate bowl combine the flour, baking powder, baking soda, sea salt, and pumpkin pie spice.

STEP 3:

Fold the dry into the wet, mixing just until combined. Then, gently fold in your preferred amount of chocolate chips.

STEP 4:

Form 1-2 tablespoon dough balls and place on a baking sheet, pressing each one down slightly. Bake on 350°F for about 10-15 minutes or until the cookies are golden on the bottom and edges. Everyone’s oven and altitude is different and bake time can also depend on the type and color of the cookie sheet used, so I always recommend starting with less time on the timer and checking throughout.