A wonderful pumpkin cookie in the Fall is one of the perfect ways to enjoy the season. This twist on the traditional pumpkin cookie will soon be your go-to for making seasonal treats.
Sourdough Pumpkin Chocolate Chip Cookies
- 1/2 cup honey
- 1 cup canned pumpkin purée
- 1/4 cup sourdough discard
- 1/2 cup coconut oil
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 2 cups flour
- 1 cup chocolate chips
Mix honey, pumpkin, sourdough discard, coconut oil, and egg. Add vanilla. Add dry ingredients and stir until just incorporated, being careful not to over mix. Fold in chocolate chips. The dough will be a little stiffer than a muffin batter.
If you wish to ferment the gluten in the flour, cover the dough and let rest in the refrigerator for 6-8 hours. If you are just going for the added sourdough flavor, you can use the cookie dough immediately.
Drop dough on greased cookie sheet and bake at 375 degrees for 10-12 minutes.
This is a fluffy/cake-like texture cookie.
I was low on chocolate chips the day I tested this recipe so I added half chocolate chips/ half butterscotch chips and we LOVED it this way.
This recipe makes about 18 cookies and can easily be doubled.