Tis the season for pumpkin pie spice. These sourdough discard pumpkin cookies are our family favorites currently. Delicious, easy and a great use of sourdough discard!

I am someone who loves cinnamon and pumpkin pie spice all year round. However, there is something about this time of year that makes me crave it even more.

I created this recipe after trying a few other ones I found online. The other ones were either too complicated (who want to weigh everything?) or they didn’t have enough pumpkin or pumpkin pie spice (that’s kind of the point of these cookies right?).

To me these are just right, however if you don’t like pumpkin pie spice as much as me than you will want to decrease the amount.

These sourdough discard pumpkin cookies are very forgiving for you to adjust to your taste.

https://youtu.be/waD6G2Vj9-A

Sourdough Discard Pumpkin Cookies

Ingredients

1/2 cup. Softened butter
3/4 cup. Brown sugar
1/2 cup. Sourdough Starter
1/2 cup. Pumpkin
1 tsp. Vanilla extract
2 cups. All-purpose flour
2 tsp. Baking Powder
1 tsp. Salt
2 TBS. Pumpkin Pie Spice

Instructions

Pre-heat the oven to 350
Mix softened butter and brown sugar together until creamy.
Beat in eggs one at a time.
Mix in sourdough starter.
Mix in pumpkin and vanilla extract.
Mix together the all-purpose flour, baking powder, salt and pumpkin pie spice.
Mix dry ingredients and we ingredients together.
Scoop cookie dough onto a greased or parchment paper lined baking sheet.
Bake for 10-15 minutes or until the middle of the cookies are set, pull them out of the oven and let cool for a few minutes on the pan.
Enjoy or add your favorite frosting or glaze.