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Sourdough Pumpkin Cookies

Pumpkin cookies on wire rack

These Sourdough Pumpkin Cookies are soft, chewy, with a delicious earthy flavor thanks to the addition of pumpkin puree! A quick one-bowl recipe that tastes even better a few days after they are baked.

Ingredients

Scale

Cookie Dough

113 grams (1 stick) unsalted butter

3 grams (1 teaspoon) cinnamon

⅛ teaspoon grated nutmeg

⅛ teaspoon ground clove

⅛ teaspoon ground allspice

50 grams (¼ cup) granulated sugar

100 grams (½ cup) brown sugar

75 grams (⅓ cup) canned pumpkin puree

7 grams (2 teaspoons) vanilla

56 grams (¼ cup) sourdough discard

160 grams (1 ⅓ cup) all-purpose flour

¼  teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

Mix-ins

162 grams (1 cup) chocolate chips

82 grams (⅔ cup) pecans

Instructions

Prep: Preheat oven to 375 F. Line two 18 by 13 with parchment paper, set aside. 

Brown butter: Melt the butter in a small saucepan over medium heat. Heat the butter until bubbling subsides and the butter begins to smell nutty, you should see a few browned bits of milk solids on the bottom of the pan. Swirl the pan periodically to prevent milk solids from sticking to the bottom. Combine spices and browned butter in a large mixing bowl. Set aside until the butter has cooled slightly. 

Make cookie dough: Stir the brown sugar, granulated sugar, pumpkin puree, vanilla and sourdough discard into the browned butter mixture until no traces of discard remain. Fold flour, baking powder, baking soda and salt into the rest of the ingredients. Continue mixing until no traces of flour remain. 

Add mix-ins: Fold chocolate chips and pecans into the cookie dough. 

Portion out cookie dough: Using a 3-tablespoon cookie scoop, portion out cookie dough balls and place them on two parchment-lined baking sheets at least 2 inches apart. 

Bake: Lightly flatten the cookie dough using your fingers. Bake the cookies for 11 to 13 minutes or until the tops of the cookies look dry. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack

Enjoy and store: These cookies are best enjoyed once they have completely cooled. They are delicious warm but are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days. 

 

Notes

This recipe was first published in Oct. 2019 and has been updated to include volume measurements. 

Nutrition

Keywords: cookies, pumpkin, sourdough discard

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