Sourdough Discard Pumpkin Spice Cookies

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As the leaves start to turn and the air gets crisp, there’s no better time to indulge in some fall baking. These Sourdough Discard Pumpkin Spice Cookies are the perfect treat for pumpkin lovers and a great way to use up your sourdough starter discard. With warm spices and a nutty flavor, these cookies are sure to become your favorite recipe for the season.

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Ingredients You’ll Need

Dry Ingredients

• 2 cups of all-purpose flour or whole wheat flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 teaspoons of pumpkin pie spice

Wet Ingredients

• 1/2 cup of unsalted butter, melted and browned for extra flavor
• 1 cup of brown sugar
• 1/2 cup of white sugar
• 1/2 cup of sourdough starter discard (from an active sourdough starter)
• 1/2 cup of canned pumpkin puree (or your own pumpkin puree)
• 1 tablespoon maple syrup
• 1 teaspoon of vanilla extract
• 1 large egg, at room temperature

Optional Mix-ins

• 1/2 cup of dark chocolate chips or milk chocolate chunks
• 1/2 cup of chopped nuts (like pecans or walnuts)

Step-by-Step Instructions

Prepare Your Baking Sheets

Start by getting your baking sheets ready. Line two cookie sheets with parchment paper. This will keep the cookies from sticking and help them bake evenly. If you don’t have parchment paper, you can use a light coat of cooking spray instead.

Mix the Dry Ingredients

In a medium bowl, combine your dry ingredients. This includes 2 cups of flour (you can use all-purpose flour or whole wheat flour), 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Use a whisk to blend these ingredients together so they’re evenly distributed. Set the bowl aside once done.

Combine the Wet Ingredients

In a large mixing bowl or the bowl of a stand mixer, add your wet ingredients. Start by adding 1/2 cup of browned butter, 1/2 cup of brown sugar, and 1/2 cup of white sugar. Use a hand mixer or the stand mixer with a paddle attachment to mix these on medium speed until the mixture looks light and fluffy. This should take about 2-3 minutes. Next, crack in one large egg (make sure it’s at room temperature) and pour in 1 teaspoon of vanilla extract and 1 tbsp maple syrup. Continue mixing until everything is well blended.

Add the Pumpkin and Sourdough Discard

Now, it’s time to add the key ingredients that give these cookies their unique flavor. Gradually mix in 1/2 cup of canned pumpkin puree and 1/2 cup of sourdough starter discard. Make sure you mix slowly to prevent splashing. Continue to mix until both are fully combined and the batter is smooth.

Incorporate the Dry Ingredients

Slowly add your dry ingredients to the wet ingredients. You can do this in batches to make it easier to mix. If you’re using a stand mixer, keep it on low speed to avoid overmixing. If you’re mixing by hand, use a wooden spoon. Stir until the dry ingredients are just combined with the wet ingredients. The dough should be soft and slightly sticky.

Fold in the Mix-ins

If you’re adding any extra goodies like dark chocolate chips, milk chocolate chunks, or chopped nuts, now’s the time. Gently fold them into the cookie dough using a rubber spatula. This ensures the mix-ins are evenly spread throughout the dough.

Chill the Dough

Cover the bowl of dough with plastic wrap and place it in the refrigerator. Let it chill for at least 30 minutes. This step is important because it helps the cookies hold their shape when baking and deepens the pumpkin flavor.

Preheat the Oven

While your dough is chilling, preheat your oven to 350°F (175°C). It’s important that the oven reaches the right temperature before you start baking, so the cookies cook evenly.

Scoop and Bake

Once the dough is chilled, use a cookie scoop or a spoon to portion out the dough. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to give them room to spread. Place the cookie sheets in the oven and bake for 12-14 minutes. You’ll know the cookies are ready when the edges turn a golden brown color.

Cool and Serve

After baking, let the cookies cool on the cookie sheet for about 5 minutes. This helps them firm up a bit more. Then, use a spatula to transfer them to a wire rack to cool completely. Once cooled, they’re ready to eat! These cookies are especially delicious when they’re still warm.

Optional Cream Cheese Frosting

If you want to take your Sourdough Discard Pumpkin Spice Cookies to the next level, adding a layer of cream cheese frosting is a fantastic idea. This frosting is creamy, slightly tangy, and pairs perfectly with the warm pumpkin spices in the cookies.

Ingredients for the Frosting

• 4 ounces of cream cheese, softened to room temperature
• 1/4 cup of unsalted butter, also softened to room temperature
• 1.5 cups of powdered sugar (also known as confectioners’ sugar)
• 1 teaspoon of vanilla extract

How to Make the Cream Cheese Frosting

Soften the Ingredients

Before you start, make sure both the cream cheese and the unsalted butter are softened to room temperature. This will make it easier to mix them together smoothly. If you forgot to take them out of the fridge in advance, you can soften them quickly by microwaving each for about 10-15 seconds (just make sure they don’t melt).

Beat the Cream Cheese and Butter

In a medium bowl, combine the softened cream cheese and butter. Use a hand mixer to beat them together on medium speed until the mixture is smooth and creamy. This should take about 2-3 minutes. You want to make sure there are no lumps so that the frosting turns out nice and silky.

Add the Powdered Sugar

Gradually add the powdered sugar to the cream cheese and butter mixture. It’s a good idea to add it a little at a time, mixing well after each addition. This prevents the sugar from puffing up and making a mess. Keep mixing until the frosting is light and fluffy.

Mix in the Vanilla Extract

Finally, add the teaspoon of vanilla extract to the frosting. Mix it in until everything is well combined. The vanilla adds a nice flavor that complements the cream cheese and brings out the warm spices in the cookies.

How to Frost Your Cookies

Once your cookies have completely cooled, you can frost them. There are a couple of ways to do this.

Spread it On

Use a butter knife or an offset spatula to spread the frosting on top of each cookie. This is the easiest method and gives the cookies a classic look.

Pipe the Frosting

If you want to get a bit fancy, you can use a piping bag to add the frosting in decorative swirls or patterns. Simply fill the piping bag with frosting, cut off the tip, and pipe it onto the cookies in whatever design you like.

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to 5 days. If you’d like to freeze them, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a Ziploc bag or freezer-safe bags for up to 3 months.

A Great Recipe for All Things Pumpkin

This sourdough pumpkin cookie recipe is a great way to celebrate the flavors of fall. Whether you’re a fan of chewy sourdough chocolate chip cookies, butter cookies, or delicious sourdough pumpkin whoopie pies, this recipe is sure to satisfy your cravings. Plus, it’s a fantastic addition to your collection of sourdough discard recipes.

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