Sourdough Pumpkin Maple Cookies
These chewy sourdough pumpkin maple cookies are an excellent sourdough discard fall treat! They're made with real pumpkin puree, brown butter, pumpkin spices, and maple syrup.This recipe is adapted for sourdough from Olives n Thyme.
Yield or Serving: 20 Cookies
Equipment
- 1 Whisk
- 1 Spatula
- 1 Large Cookie Scoop, #20, or 3 TBS scoop
Ingredients
- 226 g Unsalted Butter, 1 cup or 2 sticks
- 260 g All-purpose flour
- ½ tsp Kosher Salt
- ½ tsp Baking Soda
- 2 tsp Pumpkin Pie Spice, or a mixture of cinnnamon, ginger, nutmeg, allspice, and cloves; plus ½ tsp reserved for rolling with sugar
- 113 g Pumpkin Puree, ½ cup, I use Libbys and blot it with a paper towel
- 175 g Light Brown Sugar
- 104 g Maple Syrup, ⅓ cup
- 1 Egg Yolk
- 100 g Sourdough Discard, or active starter
- 1 ½ tsp Vanilla Extract
- 100 g Granulated Sugar, ½ cup, for rolling
Instructions
- Brown the butter. To brown, add the two sticks of butter to a small saucepan or skillet over medium-low heat. Melt until the butter begins sizzling and foaming, just a few minutes. Stir constantly with a spatula until the milk solids turn dark brown and smell like caramel. Transfer to a large mixing bowl and set aside to cool for 15-20 minutes.226 g Unsalted Butter
- In another medium mixing bowl, combine the flour, salt, baking soda, and pumpkin pie spice. Set aside.260 g All-purpose flour, ½ tsp Kosher Salt, ½ tsp Baking Soda, 2 tsp Pumpkin Pie Spice
- Once the butter has cooled, pour in the blotted pumpkin puree, brown sugar (break up any clumps), maple syrup, egg yolk, sourdough discard, and vanilla extract and whisk together.113 g Pumpkin Puree, 175 g Light Brown Sugar, 1 Egg Yolk, 100 g Sourdough Discard, 1 ½ tsp Vanilla Extract, 104 g Maple Syrup
- Dump the dry ingredients into the bowl of wet ingredients and use a spatula to mix just until the flour is hydrated.
- Cover and chill in the refrigerator for at least four hours and up to a few days to fully hydrate the flour, let the flavors meld, and make portioning out easier.
- Preheat the oven to 350ºF (177ºC) and line two baking sheets with parchment paper or a silicone baking mat.In a small bowl, combine the granulated sugar and ½ tsp of reserved pumpkin pie spice or cinnamon.Use a large cookie scoop or spoon to portion out 20 cookies (about 45g each), roll into balls in the sugar, and place onto the baking sheets with a couple of inches in between them. I like to sprinkle more sugar on top before baking as well.100 g Granulated Sugar
- Bake one sheet of cookies at a time in the middle rack for 12-14 minutes or until the edges set and begin to brown.The cookies will puff up some during baking. While hot out of the oven, use a spatula or the palm of your hand to press down on the cookies to flatten them. This will help keep them chewy!Transfer to wire racks to cool completely.
Notes
- Follow my guide above for more detailed instructions, substitutions, photos to make this recipe step-by-step, storage options, tips, and FAQs.
- If the cookies are puffing up too much during baking, slam the cookie sheet on a counter halfway through baking to encourage spreading.
- Instead of chilling in the refrigerator, you can portion and freeze the cookie dough for up to three months in a freezer safe bag and thaw in the refrigerator overnight before baking the next day.
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