Sourdough Pumpkin Spice Cookies
These cookies are perfect for fall with warm spices, browned butter, pumpkin, and just a hint of sourdough tang to deepen the flavors!
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 15 minute
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup sourdough discard
- 1/2 cup pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons pumpkin pie spice divided
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar for rolling
Instructions
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In a small skillet over medium heat, brown the butter. The butter will melt and bubble, stir occasionally until the milk fats start to brown and smell nutty, about 5 minutes.
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Remove from heat and let cool 15 minutes.
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In the bowl of a stand mixer, mix together the cooled butter, brown sugar, pumpkin puree, sourdough discard, egg and vanilla for 4 minutes, until well combined and fluffy.
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In a medium mixing bowl, whisk together the flour, 1 1/2 teaspoons pumpkin spice, salt, baking soda, and baking powder.
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Add to the pumpkin mixture and stir until just combined.
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Chill the dough for 1 hour.
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Preheat oven to 350 F and prepare baking sheets.
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In a small bowl, mix together the 1/2 cup granulated sugar and remaining 1/2 teaspoon pumpkin spice.
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Scoop 2 Tablespoons of cookie dough directly into the cinnamon sugar and toss to coat.
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Place cookie balls 2″ apart on baking sheet.
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Use a glass to flatten the cookies.
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Bake for 12-14 minutes, until set.
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The cookies will puff while baking, re-flatten with the glass to help keep them nice and chewy.
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Cool on the sheet for 5 minutes, then transfer to a wire rack.
Find it online: https://sourdoughsurprises.com/sourdough-pumpkin-spice-cookies/