Fall is officially here, and it’s time to embrace all things pumpkin! If you’re a big fan of sourdough and love baking, then these pumpkin sourdough cookies will quickly become your new favorite treat. Not only are they incredibly easy to make, but they’re also the perfect way to use up any sourdough discard you may have lying around in your kitchen.
With the holidays just around the corner, these cookies are perfect for any seasonal gathering or family get-together. Plus, they’re a healthier alternative to traditional sweets, as they’re loaded with all the goodness of real pumpkin.
If you’ve never made sourdough cookies before, don’t worry! With just a few easy-to-follow instructions, you’ll be able to whip up these delicious treats in no time. All you need is some sourdough starter, some pumpkin puree, and a few basic baking ingredients.
So why not give these pumpkin sourdough cookies a try? You won’t regret it, and your friends and family will be begging you for the recipe! In this blog post, we’ll walk you through the steps of making these easy treats, along with some helpful tips and tricks to ensure perfect cookies every time. So roll up your sleeves, and let’s get baking!
Delicious Pumpkin Sourdough Cookies: A Fall Treat for Everyone
Fall is here! And with it comes the perfect opportunity to indulge in all things pumpkin. From pumpkin spice lattes to pumpkin pies, the possibilities are endless. But have you ever tried making pumpkin sourdough cookies? If not, you’re in for a treat! This subsection will provide you with everything you need to know about this unique and tasty fall treat.
What Are Pumpkin Sourdough Cookies?
Pumpkin sourdough cookies are simply cookies made with pumpkin puree and sourdough starter. Sourdough is a type of bread made from a fermented mixture of flour and water. When this mixture ferments, it creates a natural leavening agent that can be used to make all sorts of baked goods. When combined with pumpkin puree, the result is a deliciously moist and flavorful cookie that’s perfect for fall.
Ingredients
To make these cookies, you’ll need the following ingredients:
- 1 cup sourdough starter
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups all-purpose flour
How to Make Pumpkin Sourdough Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the pumpkin puree and sourdough starter, and mix until well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
- Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly browned around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Making the Best Pumpkin Sourdough Cookies
- Use fresh sourdough starter for the best results.
- Make sure all of your ingredients are at room temperature before starting.
- Don’t overmix the dough, as this can lead to tough cookies.
- Chill the dough in the refrigerator for 30 minutes before baking to prevent spreading and ensure a more even bake.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Pumpkin sourdough cookies are a fun and delicious way to celebrate the fall season. With a few simple ingredients and a little bit of know-how, you can whip up a batch of these treats in no time. So why not give them a try and see for yourself just how tasty they can be? Your family and friends will thank you!
Easy Sourdough Cookies: A Delicious Treat for All Occasions
Sourdough cookies are a perfect way to use up your sourdough discard and make a delicious treat. They are easy to make, perfect for beginners, and are a great way to introduce friends and family to sourdough baking. Here are some tips to make easy sourdough cookies that are sure to impress.
How to Make Easy Sourdough Cookies
Making sourdough cookies is relatively straightforward, similar to making regular cookies, but with a little bit of added tang. Here are the steps to follow:
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Mix the wet ingredients: In a large mixing bowl, combine the sourdough starter, butter, sugar, egg, and vanilla extract. Mix well until smooth.
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Mix the dry ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
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Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture while stirring continuously. Keep mixing until you obtain a smooth dough.
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Chill the dough: Wrap the dough in plastic wrap and refrigerate for about an hour or until firm.
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Roll out and cut the dough: Take the dough out of the refrigerator and roll it out on a floured surface, then cut it into desired shapes.
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Bake the cookies: Preheat the oven to 350°F and bake the cookies for approximately 10-12 minutes.
Tips for Perfect Sourdough Cookies
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Use a mature sourdough starter: A mature starter that has peaked is ideal for making sourdough cookies. This ensures that the cookies are flavorful and well-risen.
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Don’t overmix the dough: Overmixing the dough can lead to tough or chewy cookies. Mix the ingredients just until they are well combined.
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Chill the dough: Chilling the dough before rolling and cutting it helps the cookies hold their shape better and prevents them from spreading too much during baking.
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Experiment with flavors: Once you’ve mastered the basic recipe, try adding different flavors such as pumpkin, cinnamon, or chocolate chips to your sourdough cookies.
Sourdough cookies are a delicious and easy treat that anyone can enjoy. Whether you’re a sourdough baking enthusiast or a beginner, using your sourdough starter to make cookies is a tasty way to use up your discard. Follow these simple steps and tips to make easy sourdough cookies that are sure to be a hit at your next gathering.
Making the Dough for Delicious Sourdough Pumpkin Cookies
If you’re looking for a tasty treat that’s perfect for fall, you can’t go wrong with pumpkin sourdough cookies. While these cookies may seem tricky to make, they’re actually quite simple if you follow a few key steps when making the dough. Here’s what you need to know:
Start With a Good Sourdough Starter
To get the best results with your pumpkin sourdough cookies, you’ll want to begin with a high-quality sourdough starter. If you don’t already have one, you can easily make your own by mixing equal parts water and flour and keeping the mixture in a warm place for a few days until it begins to ferment.
Gather Your Ingredients
To make the dough for your cookies, you’ll need the following ingredients:
- All-purpose flour
- Pumpkin puree
- Sourdough starter
- Sugar
- Butter
- Salt
- Baking soda
- Cinnamon
- Nutmeg
- Cloves
Mix and Knead the Dough
Once you’ve gathered all of your ingredients, it’s time to mix them together. Begin by combining the flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves in a large mixing bowl. Then, add in your sourdough starter, butter, and pumpkin puree, and mix until a soft, doughy consistency is achieved.
Next, you’ll want to knead the dough for about 10 minutes until it becomes smooth and elastic. This will help ensure that your cookies have the perfect texture when they’re baked.
Let the Dough Rise
Once you’ve finished kneading your dough, you’ll want to let it rise in a warm place for about six hours. This will give the yeast in your sourdough starter enough time to work its magic and create a light, fluffy texture in your cookies.
Shape and Bake Your Cookies
After your dough has risen, it’s time to shape your cookies. Simply roll the dough into small balls and then flatten them slightly on a baking sheet. Bake your cookies in a preheated oven at 350 degrees Fahrenheit for about 10-12 minutes, or until they’re golden brown and cooked through.
And there you have it – delicious, homemade pumpkin sourdough cookies that are sure to be a hit with your family and friends this fall.
Sourdough Discard Pumpkin Recipes
If you’re a fan of sourdough baking, you must have heard of sourdough discard. It’s the portion of your sourdough starter that you would typically throw out before feeding your starter. While it may seem like waste, you can repurpose it into delicious recipes, including pumpkin sourdough cookies.
Here are some sourdough discard pumpkin recipes to try out:
Pumpkin Sourdough Discard Pancakes
- Mix 1 cup of flour, 1/2 cup of sourdough discard, 1/2 cup of pumpkin puree, 1/2 cup of milk, 1 egg, 2 tablespoons of melted butter, 2 tablespoons of brown sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda in a bowl.
- Heat a skillet over medium heat and grease with butter.
- Pour 1/4 cup of batter onto the skillet and cook until the edges start to dry out, then flip and cook for an additional minute on the other side.
- Repeat the process with the remaining batter.
- Serve with maple syrup, whipped cream, or any other topping of your choice.
Sourdough Discard Pumpkin Bread
- Preheat your oven to 350°F and grease a loaf pan.
- Mix 1 cup of sourdough discard, 1/2 cup of pumpkin puree, 2 eggs, 1/4 cup of melted butter, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, 1 1/2 cups of flour, 1 teaspoon of cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda in a bowl.
- Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes before slicing.
Pumpkin Sourdough Discard Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream 1/2 cup of softened butter, 1/2 cup of brown sugar, and 1/4 cup of granulated sugar in a bowl.
- Mix in 1/2 cup of sourdough discard, 1/2 cup of pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract.
- In a separate bowl, mix 1 1/2 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.
- Gradually mix the dry ingredients into the wet mixture until well combined.
- Drop spoonfuls of the dough onto the baking sheet and bake for 12-15 minutes or until lightly browned.
- Let the cookies cool for 5 minutes before transferring to a wire rack to cool completely.
Key Takeaways
- Sourdough discard can be repurposed into delicious pumpkin recipes, including pancakes, bread, and cookies.
- These recipes are a great way to use up extra discard, reducing waste and maximizing the use of your starter.
- With their warm, comforting flavors, these treats are perfect for fall baking and make excellent additions to any Thanksgiving dessert spread.