Ingredients:

  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup brown sugar, packed (150g)
  • 1/2 cup pumpkin puree (120g)
  • 1/2 cup sourdough discard (120g)
  • 1 large egg (50g)
  • 1 tsp vanilla extract (5ml)
  • 2 1/4 cups all-purpose flour (280g)
  • 1 tsp baking soda (5g)
  • 1 1/2 tsp cinnamon (4g)
  • 1 tsp pumpkin pie spice (2g)
  • 1/2 tsp salt (3g)

Instructions:

  1. In a medium bowl, cream together the softened butter and brown sugar using a mixer until the mixture is light and fluffy.
  2. Add the egg, pumpkin puree, sourdough discard, and vanilla extract. Beat on medium speed until the batter is smooth and fully emulsified.
  3. In a separate large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Gradually pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just incorporated; do not overwork the gluten.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight) to ensure proper lift and prevent spreading.
  6. Preheat oven and bake cookies for 12 minutes until edges are caramelized.