Pumpkin Maple Sourdough Cookies

Fall flavors meet tangy sourdough in these soft, chewy Pumpkin Maple Sourdough Cookies. Sweet maple syrup and rich pumpkin puree blend perfectly with warm pumpkin pie spices, while a touch of sourdough starter adds depth and a hint of tang. Easy to make and perfectly cozy, these cookies are ideal for seasonal baking, sharing with friends, or pairing with a cup of coffee or tea. Makes about 32 cookies—enough to enjoy and still have some to share!

Ingredients:

• 1 cup melted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/8 cup maple syrup
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup sourdough starter (or discard)
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice (see below)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups all-purpose flour

Directions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream together melted butter, sugar, brown sugar, and maple syrup for about 3 minutes.
3. Mix in the pumpkin puree for 1 minute.
4. Add eggs, one at a time, mixing 1 minute. Stir in the sourdough starter and mix another minute.
5. Add in your flour, salt, pumpkin pie spice, baking soda, and baking powder. Mix until just combined.
6. Using an ice cream scoop, drop dough onto prepared (parchment paper or greased) baking sheet, spacing cookies about 2 inches apart.
7. Bake for 15 minutes, or until edges are lightly browned. Allow to cool slightly before transferring to a wire rack.
8. Makes approx. 32 cookies

Pumpkin Pie Spice Mix (Optional)

• 3 Tablespoons ground cinnamon
• 2 Teaspoons ground ginger
• 1 1/2 Teaspoons ground nutmeg
• 1 Teaspoon ground cloves

Mix and store any extra for future recipes calling for pumpkin pie spice.

Pumpkin Maple Sourdough Cookies