Kamut Pumpkin Chocolate Chip Cookies

Kamut Pumpkin Chocolate Chip Cookies

Soft & Cozy White Kamut Pumpkin Chocolate Chip Cookies

An easy fall favorite made with white Kamut flour, pumpkin puree, warm cinnamon, and plenty of chocolate chips.

These White Kamut Pumpkin Chocolate Chip Cookies are a fun twist on a classic fall treat. They’re soft, tender, full of pumpkin flavor, and loaded with chocolate chips. Even better? They’re made with white Kamut flour, making them a simple way to bring ancient grains into your everyday baking.

Prep Time: 10 minutes
Chill Time: 20–30 minutes, optional
Bake Time: 9–12 minutes
Total Time: 20–52 minutes
Yield: Approximately 24 cookies

Ingredients

  • ½ cup (1 stick) unsalted butter, softened

  • 1½ cups granulated sugar

  • 1 large egg

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 1 teaspoon vanilla extract

  • 1¾–2 cups white Kamut flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. In a large bowl, cream the softened butter and sugar together until fluffy, about 2–3 minutes.

  3. Add the egg, pumpkin puree, and vanilla. Mix until combined.

  4. In a separate bowl, whisk together the white Kamut flour, baking powder, salt, and cinnamon.

  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Start with 1¾ cups flour and add more, one tablespoon at a time, if needed, until the dough is thick and scoopable.

  6. Fold in the chocolate chips.

  7. If the dough seems loose, refrigerate for 20–30 minutes.

  8. Scoop the dough onto the prepared baking sheet, leaving space between cookies.

  9. Bake for 9–12 minutes, until the edges are set and the centers no longer look wet.

  10. Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.

Notes

  • Flour: Kamut flour can behave differently depending on the moisture in your pumpkin puree. Add it gradually to avoid dry, dense cookies.

  • Shortening substitute: This version uses ½ cup butter for a rich, buttery flavor. You can use ½ cup shortening instead if preferred.

  • Texture: These cookies are naturally soft and cake-like because of the pumpkin.

  • Storage: Once cooled, refrigerate in an airtight container for longer storage, or freeze for later. Allow frozen cookies to thaw before serving.

Happy baking, friends!

Here's to baking with ancient grains and a free spirit.