Soft Sourdough Pumpkin Spice Cookies

Deliciously soft sourdough discard pumpkin spice cookies drizzled with a maple glaze. These soft cookies are full of pumpkin flavor with a hint of sourdough tang.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 15

Fermentation Time 2

Total Time 2 30

Servings cookies

Calories 144kcal

Author Kate Freebairn

Equipment

Cookie Scoop
2 Cookie Trays (lined with parchment paper)

Ingredients

Wet Ingredients

115 g Butter (softened at room temperature)
150 g Granulated Sugar
100 g Light Brown Sugar
1 Egg
100 g Sourdough Starter
200 g Pumpkin Puree
5 g Vanilla Extract

Dry Ingredients

400 g All-purpose Flour
4 g Baking Soda
3 g Cinnamon (1 tsp)
1/2 tsp Nutmeg
2 g Ginger (1 tsp)
1/4 tsp Cloves
2 g Salt (just a pinch)

Maple Glaze Ingredients

120 g Powdered Sugar
20 g Butter
70 g Maple Syrup
5 g Vanilla Extract
½ tsp Cinnamon

Instructions

In a large bowl, whisk together butter, white and brown sugars and egg.
Now add your sourdough starter, pumpkin puree and vanilla to the butter mixture and whisk through until really well combined.
On top of the wet ingredients, add the dry ingredients. Stir to create the cookie dough. Cover with plastic wrap and refrigerate for at least 2 hours to firm up.
Once the dough has firmed up, preheat your oven to 190ºC (375ºF) and line 2 cookie trays with parchment paper.
Using a cookie scoop, scoop out balls of cookie dough onto a cookie tray leaving around an inch in between each cookie.
Bake in the oven at 190ºC (375ºF) for around 13 to 15 minutes or until golden brown. The cookies will still be soft when you remove them from the oven.
Allow to cool on the tray for around 10 minutes before transferring them to a wire rack to cool.

Maple Glaze (Optional)

Add glaze ingredients to a small bowl and whisk together until a thick glaze forms. Drizzle over the cool cookies.

Nutrition