Sourdough Pumpkin Spice Chocolate Chip Cookies
The perfect fall treat to cozy up with after a day outside!
Ingredients
- 1 ½ c all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ c unsalted butter
- ¼ c sugar
- ½ c brown sugar
- ½ c pureed pumpkin
- 1 teaspoon vanilla extract
- ⅓ c sourdough discard
- 1 ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon allspice
- 1 c semi-sweet or dark chocolate chips or chunks
Instructions
- Brown butter -- cut butter into small chunks and place in small sauce pan. Heat on low until it foams, stirring and swirling the pan constantly to keep milk solids from burning. Milky whiteness will turn brown and sink to the bottom of the pan and you'll start smelling a delicious nutty scent. Be careful to not burn! Keep a close eye on it.
- Add cinnamon, nutmeg, cloves, and allspice to brown butter, mixing well and setting aside until cool. You want the butter to be cool so it doesn’t melt the sugar!
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt, then set aside.
- Combine sugar, brown sugar, pumpkin puree, vanilla, sourdough discard, and cooled brown butter in another medium bowl, stirring to mix thoroughly.
- Place butter in a small saucepan and heat until bubbling has subsided, smells nutty (not burned) and milk solids on the bottom of the pan has browned. Place in a bowl and set aside.
- Add cinnamon, nutmeg, clove and allspice and mix until well combined. Allow to cool to room temperature before adding to the rest of the ingredients.
- Add wet ingredients to dry ingredients and mix with large wooden spoon or spatula.
- Fold in chocolate chips until combined, then cover bowl with plastic wrap and refrigerate for 30 minutes.
- While dough chills, preheat oven to 375 degrees and line cookie sheets with parchment paper.
- Using a spoon, scoop cookie dough into 1 ½ tablespoon (eyeball it!) sized balls, rolling them and gently flattening as you press onto sheets. Sprinkly tops of cookies with flaky sea salt.
- Bake for 10 minutes, rotating trays halfway through. The cookies will look slightly underbaked but trust the process. Remove from oven and let cool on trays for 10 minutes before transferring cookies with wire cooling rack.
- You can store these at room temperature for a few days, or in the fridge.You can also flash freeze them to heat up when you’re in the mood for a treat!
Tried this recipe?Let us know how it was!