Pumpkin Sourdough Cookies: A Delightful Twist on a Fall Favorite
Imagine biting into a cookie that perfectly combines the warm flavors of pumpkin and the tangy notes of sourdough. These pumpkin sourdough cookies are not just an ordinary treat; they embody the essence of fall in every bite.
With a soft and chewy texture, they’re perfect for enjoying with a cup of tea or coffee on a crisp autumn afternoon. Get ready to impress your friends and family with this unique and delightful cookie recipe!
Why You’ll Love These Cookies
Irresistible Texture
These cookies boast a golden-brown exterior that gives way to a soft and chewy center. The combination of pumpkin and sourdough creates a delightful contrast in every bite.
Cozy Fall Flavors
The warm spices of cinnamon, nutmeg, ginger, and cloves perfectly complement the pumpkin, while the sourdough adds a subtle tang that elevates the overall flavor profile.
Versatility and Customization
You can easily customize these cookies by adding chocolate chips or nuts to suit your preferences. They make a great gift for friends and neighbors or a tasty addition to any fall gathering.
Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup chocolate chips or nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, spices, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the sourdough starter until fully incorporated. If desired, mix in chocolate chips or nuts.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
| Stage | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
Nutrition Information
| Serving Size | Calories | Fat | Protein | Carbohydrates |
|---|---|---|---|---|
| 1 cookie | 120kcal | 6g | 1g | 16g |
Tips for Success
- Ensure your sourdough starter is active and bubbly before using it in the recipe.
- For a more pronounced pumpkin flavor, use homemade or high-quality pumpkin puree.
- Adjust the spices to your liking, adding more or less depending on your preference.
- Use a cookie scoop to ensure evenly sized cookies and consistent baking times.
Serving and Storage Suggestions
Serving Suggestions
These cookies are delightful on their own, but you can also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Pair them with a warm beverage like coffee, tea, or even a pumpkin spice latte for the ultimate cozy experience.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to 10 days or in the freezer for up to 3 months.
To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking.
Frequently Asked Questions
Can I use canned pumpkin instead of homemade pumpkin puree? Yes, you can use canned pumpkin puree in this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which contains additional spices and sugars.
How can I tell if my sourdough starter is active and ready to use? An active sourdough starter will have visible bubbles on the surface and will have doubled in size since its last feeding. It should also have a pleasant, tangy aroma.
Can I make these cookies without the sourdough starter? While the sourdough starter contributes to the unique flavor and texture of these cookies, you can make them without it. Simply omit the sourdough starter and increase the flour by 1/2 cup to achieve the desired consistency.
How long do these cookies stay fresh? When stored in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. You can also store them in the refrigerator for up to 10 days or in the freezer for up to 3 months.
