π Pumpkin Sourdough Discard Cookies
Yields: ~24 cookies
Prep Time: 10 minutes
Chill Time: 30 minutes (optional, for fluffier cookies)
Bake Time: 12β14 minutes
π Ingredients
Β½ cup unsalted butter, softened
Β½ cup brown sugar, packed
ΒΌ cup granulated sugar
Β½ cup pumpkin puree (not pumpkin pie filling)
Β½ cup sourdough discard (unfed)
1 tsp vanilla extract
1 ΒΎ cups all-purpose flour
1 tsp baking powder
Β½ tsp baking soda
1 tsp cinnamon
Β½ tsp pumpkin pie spice (optional, for extra fall flavor)
ΒΌ tsp salt
1 cup chocolate chips or white chocolate chips (optional mix-in)
π©βπ³ Instructions
Preheat oven to 350Β°F (175Β°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugars together until light and fluffy.
Mix in pumpkin puree, sourdough discard, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, spices, and salt.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chips if using.
Scoop dough onto baking sheet (about 1 Β½ tablespoons each). For fluffier cookies, chill for 30 minutes first.
Bake 12β14 minutes, or until edges are set and tops are slightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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π Tips
These cookies have a soft, cake-like texture thanks to the pumpkin.
Add a drizzle of white chocolate or a dusting of cinnamon sugar for extra fun with kids!
They store well in an airtight container for up to 4 days.
