Healthy & Easy Pumpkin Cookies with Sourdough
This pumkin spice sourdough cookies not only taste delicious, but is a great way to use up sourdough discard or sourdough starter with some leftover pumkin. Add chocolate chips - and you have a winner cookie! The healthy comes by adding the sourdough starter and letting the cookie dough sit in the refrigerator for a couple of hours or days.
Servings: 40 cookies
Equipment
- Measuring cups or volume scale
- Measuring spoons
- Mixing bowls
- Whisk
- Wooden spoon
- Baking sheets
- Sauce pan
- Cooling racks
Ingredients
- 1 Small pumpkin 200g will be needed for recipe
- 340 g Unbleached flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 230 g Butter
- 100 g Brown sugar
- 50 g Sugar
- 14 g Vanilla
- 120 g Sourdough discard or starter
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground cloves
- 1/4 tsp Allspice
- 1 cup Chocolate chips or chunks
Instructions
- Preheat the oven to 350°F
- Cut a clean pumkin in half and dust the fleshy side with cinnamon
- Bake halved pumpkins upside down in a pan until soft
- Brown butter in a saucepan while adding cinnamon, fine cloves, nutmeg and all spice. Watch so the butter doesn't burn
- Once butter is browned and spices well combined, take pan off stove and allow to cool to room temperature. Pour the mix into another bowl to cool faster if necessary
- Mix the flour, baking soda, baking powder and salt
- In another bowl, mix the sugar, brown sugar, vanilla, sourdough discard and cooked pumpkin flesh
- Add in the cooled butter mixture
- Once the wet ingredients are well combined, mix in with the dry ingredients
- Add the chocolate chips
- Place dough in refrigerator for 45 minutes
- Preheat the oven to 350°F
- Scoop dough into small balls onto a cookie sheet
- Bake cookies for 15 minutes
- Remove cookies from oven and let them cool for 5 minutes
- Transfer cookies to a cookie sheet to cool completely
Video
Notes
The longer you leave the cookie dough in the oven:
- the more the sourdough will have a good effect on the mixture and break down the flour to be better absorbed to your body when you eat the cookies
- the more the cookies will rise when you bake them