My cookie recipes here on Make It Dough are the most popular and widely shared of all my posts. But I have to say, these pumpkin-enriched cookies are probably best I’ve ever made.
These cookies have an amazing texture that I achieved due to a few techniques and a key ingredient that I substituted out of my recipe. Instead of using eggs, which most cookie recipes call for, I used canned pumpkin puree which I had on hand because I’ve been experimenting with incorporating some in my bread recipes. Eggs serve as a binder in cookie recipes, but if not used in perfect proportion, they can give cookies a very cakey texture. Pumpkin serves this purpose in this recipe, giving the cookies both structure and moisture.
These are honestly the best cookies I’ve ever made and I hope you enjoy this recipe as much as I did!
Now onto the recipe!
|170 grams||All-purpose flour|
|¼ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|50 grams||Granulated sugar|
|100 grams||Brown sugar|
|70 grams||Pureed pumpkin (canned or fresh)|
|60 grams||Sourdough discard|
|60 grams||White chocolate|
|60 grams||Semi-sweet chocolate|
|30 grams||Cranberries or Nuts|
Place butter in a small saucepan and heat until bubbling has subsided, smells nutty (not burned) and milk solids on the bottom of the pan has browned. Place in a bowl and set aside.
Add cinnamon, nutmeg, clove and allspice and mix until well combined. Allow to cool to room temperature before adding to the rest of the ingredients.
In a separate medium-sized bowl, whisk together all-purpose flour, baking soda, baking powder and salt. Set aside.
Once the butter has cooled, mix in granulated sugar, brown sugar, pureed pumpkin, vanilla and sourdough discard, stir until fully incorporated.
Add flour into butter mixture a few spoonfuls at a time until all of the flour has been fully combined. Add your chosen fillings.
Cover bowl with plastic wrap, place in refrigerator and cool for at least 45 minutes. This step is absolutely mandatory before proceeding.
While your dough chills, preheat oven to 375 F/190 C. Line a cookie sheet with a piece of parchment paper.
Once your cookie dough cools, scoop out 1 ½ tablespoon pieces, roll dough, place on cookie sheet about 2 inches/6 cm apart, and flatten slightly.
Bake cookies for 10 to 12 minutes. Be careful not to over bake or the cookies will be crisp instead of chewy.
Allow cookies to rest for 5 to 10 minutes, the cookies will be a little bit under baked and removing them may cause them to fall apart. Leaving them on the tray allows them to become cohesive without becoming over baked.
After the rest period, place cookies on a wire rack to cool. Enjoy warm, if you have any left to store, place them in an airtight container.
Please share this recipe if you enjoyed it! Remember to post a photo and tag me @makeitdough when you make this delicious recipe, so I can check out your bake.