Sourdough Pumpkin Snickerdoodles
If autumn had a flavour, these Sourdough Pumpkin Snickerdoodle Cookies would be it. Chewy in the middle with crispy spice and sugar coating, they bring together warm spices, rich brown butter, and a subtle tang from sourdough starter discard. These Sourdough Pumpkin Snickerdoodles are a perfect way to use extra discard while baking something seasonal, cosy, and utterly moreish.
Ingredients
- 360 g plain flour all-purpose flour
- 1 teaspoon baking soda bicarbonate of soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice or mixed spice
- 225 g unsalted butter
- 100 g pumpkin puree
- 200 g light brown sugar
- 100 g white sugar granulated or caster sugar
- 2 egg yolks large
- 100 g sourdough discard 100% hydration
For Sugar Coating
- 100 g granulated sugar
- 1 tablespoon pumpkin pie spice or mixed spice
Instructions
- Melt the butter in a medium pan over medium heat. Once it starts to bubble and foam, continue heating, stirring often until brown bits starts forming at the base of the pan. As soon as the butter turns golden brown and smells nutty, take it off the heat and leave to cool down slightly (about 20 minutes).
- In a large bowl, mix flour, baking soda, cream of tartar, salt and spices.
- Spread your pumpkin puree on a double or triple layer of sturdy paper towel to absorb excess moisture.
- Add the brown and white sugar to a large mixing bowl. Pour in the brown butter, and, using an electric handheld mixer, beat the mixture for 1-2 minutes, unitl sugar starts dissolving.
- Add the drained pumpkin puree, egg yolks, and sourdough discard, and beat well to combine.
- Add the dry ingredients to the wet ingredients, and using a rubber spatula, mix until no white streaks of flour remain.
- Cover the cookie dough with plastic wrap and chill in the fridge for at least 4 hours.
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- In a small bowl, mix the sugar and pumpkin pie spice (or mixed spice) - this is for rolling the cookie dough balls in.
- Shape small balls (about 30g per cookie) of cookie dough, roll them in the spiced sugar and place them on the prepared baking sheet, leaving plenty of space in between for them to spread out in the oven.
- Bake for 10-11 minutes. As soon as you take the cookies out of the oven, drop the baking sheets from a height of 10-20 cm. The cookies will sink and form crackled tops.
- Allow the sourdough pumpkin snickerdoodles to firm up for 5 minutes on the baking sheet, then transfer them onto a wire rack to cool down completely.
Nutrition
Calories: 148kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 74mgPotassium: 47mgFiber: 0.5gSugar: 12gVitamin A: 679IUVitamin C: 0.2mgCalcium: 13mgIron: 1mg
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