Sourdough Discard Pumpkin Spice Cookies [with a maple glaze]
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.
Servings 30 cookies
Calories 143kcal
Equipment
- Cookie Scoop
- 2 Cookie Trays (lined with parchment paper)
Ingredients
Cookie Ingredients
- 115 g Butter (softened at room temperature)
- 150 g White Sugar
- 100 g Brown Sugar (dark or light is fine)
- 1 Egg
- 100 g Sourdough Starter
- 200 g Pumpkin Puree (I used homemade)
- 5 g Vanilla Extract
- 400 g All Purpose Flour
- 6 g Baking Soda (1 tsp)
- 5 g Baking Powder (1 tsp)
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
- 2 g Salt (just a pinch)
Maple Glaze Ingredients
- 120 g Powdered Sugar (Icing Sugar)
- 20 g Butter
- 70 g Maple Syrup
- 5 g Vanilla Extract
- ½ teaspoon Cinnamon
Instructions
- In a large bowl, cream together butter, white and brown sugars and egg. I have just done this using a fork however you can use an electric mixer or stand mixer if you prefer. I've tried to keep it super simple and create as little washing up as possible for these cookies! It also makes a kid friendly recipe too!
- Now add your sourdough starter, pumpkin puree and vanilla to the butter mixture and whisk through until really well combined. The batter should be light and fluffy.
- On top of this, add the all purpose flour, baking soda, baking powder and spices. Mix well to combine and form a cookie dough.
- The dough might feel a bit loose or wet and that's ok. Pop the dough into the fridge for a minimum of 2 hours to firm up.You can leave the dough in the fridge for up to 2 days.
- Once the dough has firmed up, preheat your oven to 190C (375F) and line 2 cookie trays with parchment paper.
- Using a cookie scoop, form balls of dough (I've made mine 25g) and place onto the cookie sheet around 2" apart. These cookies don't spread too much, particularly because the dough is cold.
- Bake in the oven at 190C (375F) 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 using a fork until a glaze is formed. You may need to add additional maple syrup if the glaze is too thick (you want it runny, but not too runny so you can still pipe it).
- Add to a piping bag and drizzle over the sourdough pumpkin spice cookies. Allow to set before serving.
Notes
Ingredient Notes:
Butter - I have used salted butter in this recipe, for both the cookies and the glaze, but you can use unsalted butter if you prefer. I leave my butter out at room temperature to soften.
Pumpkin Puree - this recipe uses pumpkin puree, not to be confused with pumpkin pie filling. I have used homemade pumpkin purée made with fresh pumpkin, but you can use canned puree with no problems.
Spices - you can use a teaspoon or two of pumpkin pie spice if you prefer, rather than the separate spices listed in the ingredients list.
Nutrition
Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1158IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg
