This fall, why not take your baking game to the next level with a recipe that combines two beloved Ingredients sourdough and pumpkin? Sourdough pumpkin cookies are the perfect way to use up that sourdough discard while creating a treat that embodies the essence of fall. Soft, chewy, and bursting with warm fall spices, they will become a seasonal favorite in your household.
Table of Contents
Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup sourdough discard
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and sourdough discard to the butter mixture. Mix well until all ingredients are fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Tricks
- For extra chewy cookies, chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much and result in a denser, chewier texture.
- Don’t have pumpkin pie spice on hand? Make your own by combining 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, and a pinch of ground cloves.
- For a more pronounced sourdough flavor, try increasing the amount of discard to 1/3 cup and reducing the pumpkin puree to 1/3 cup.
- These cookies are highly customizable. Feel free to add 1/2 cup of chocolate chips, chopped nuts, or dried cranberries to the dough for extra texture and flavor.
- If you prefer a crisper cookie, flatten the dough slightly before baking and increase the baking time by 1-2 minutes.
How to Serve
Sourdough Pumpkin Cookies are versatile treats that can be enjoyed in various ways:
- Serve them warm with a glass of cold milk for an after-school snack.
- Pack them in lunchboxes for a sweet midday treat.
- Pair them with a hot cup of coffee or tea for a cozy afternoon break.
- For an indulgent dessert, sandwich a scoop of vanilla ice cream between two cookies to make an ice cream sandwich.
- Drizzle them with a simple glaze made from powdered sugar and milk for added sweetness.
- Crumble them over yogurt or oatmeal for a festive breakfast topping.
For an extra special touch, consider frosting these cookies with a tangy cream cheese frosting. The combination of the spiced pumpkin cookie and the creamy frosting is simply irresistible.
Sourdough Pumpkin Cookies for Any Occasion
Sourdough pumpkin cookies combine fall flavors with efficient baking. They suit various occasions: bake sales, Thanksgiving, or snacks. For both experienced and novice bakers, this recipe showcases sourdough’s versatility in sweet dishes. When you have an extra sourdough starter, try these cookies and find a tasty way to use discard and create a seasonal treat your family will enjoy.
