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sourdough discard pumpkin cookies with cream cheese frosting on a wire rack

Sourdough Discard Pumpkin Spice Cookies

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Prep Time 15 minutes
Cook Time 14 minutes
chill time 30 minutes

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • whisk
  • hand mixer or stand mixer
  • cookie scoop
  • parchment paper
  • plastic wrap
  • baking sheets
  • spatula
  • wire rack

Ingredients
  

Pumpkin Spice Cookies

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup unsalted/ melted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup sourdough discard
  • 1/2 cup pumpkin puree
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 large egg at room temp

Optional Mix-ins

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

Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, also softened to room temperature
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

For the Cookies

  • Line two baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.
  • In a large mixing bowl, beat browned butter, brown sugar, and white sugar with a hand mixer until light and fluffy. Add in the egg and vanilla extract. Mix until combined.
  • Slowly mix in the pumpkin puree and sourdough starter discard until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture. Mix until just combined. If desired, fold in chocolate chips or nuts.
  • Cover the dough with plastic wrap and chill for 30 minutes.
  • While the dough chills, preheat the oven to 350°F (175°C).
  • Use a cookie scoop to portion the dough onto the prepared baking sheets. Bake for 12-14 minutes or until the edges are golden brown.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Frosting

  • In a medium mixing bowl, beat the softened cream cheese and butter together with a hand mixer or stand mixer on medium speed until smooth and creamy.
  • Gradually add the powdered sugar, mixing on low speed after each addition to prevent it from flying out of the bowl. Continue mixing until fully combined and smooth.
  • Mix in the vanilla extract until well incorporated.
  • Once the cookies are completely cool, use a spatula or piping bag to frost them.
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