Servings: 12
Calories: 236kcal
Cost: $4
Ingredients
For the dough:
- 120 g sourdough discard 1/2 cup
- 120 g pumpkin purée 1/2 cup(I used fresh; do not use pumpkin pie filling)
- 100 g cane sugar 1/2 cup
- 50 g brown sugar 1/4 cup
- 80 ml extra virgin olive oil 1/3 cup
- 2 large egg yolks
- 1 tsp vanilla extract
- 200 g all-purpose flour 1 3/4 cups
- 30 g buckwheat flour 1/4 cup (optional)
- 60 g soft wheat flour 1/2 cup (or use more all-purpose)
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the cinnamon-sugar coating:
- 50 g granulated sugar 1/2 cup
- 1 1/2 tsp ground cinnamon
Instructions
Dough Prep:
- In a large bowl, whisk together the sourdough discard, pumpkin purée, granulated sugar, brown sugar, olive oil (or butter), egg yolks, and vanilla extract until smooth.
- In a separate bowl, sift together the all-purpose flour, soft wheat flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Cover the bowl and let the dough rest at room temperature for 2-3 hours, allowing sourdough fermentation to develop. This step is optional.
Chill the Dough:
- After resting, refrigerate the dough for 2-3 hours or overnight.
Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the granulated sugar and cinnamon in a small bowl for the coating.
- Scoop roughly 2 tablespoon portions of dough and roll into balls. Coat each ball in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheet and gently flatten them.
- Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Yields: Approximately 24 cookies
- This dough is sticky! Roll it gently and expect a little mess. If it looks too wet after mixing and you cannot roll it into balls, add a bit more all-purpose flour. It should barely come together, but you should be able to somewhat form it into a ball.
- If you omit the sourdough, use 1 whole egg instead of 2 egg yolks.
- Feel free to omit the buckwheat. If you have it though, definitely use it! The earthy flavor it imparts compliments the pumpkin and spices so well.
- Adjust the spice level to taste, or substitute pumpkin spice for a more intense fall flavor.
- For a crisper cookie, bake 12-14 minutes instead of 10-12.
Nutrition
Serving: 2cookies | Calories: 236kcal | Carbohydrates: 37.2g | Protein: 3.9g | Fat: 7.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.3g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 101.2mg | Fiber: 1.6g | Sugar: 19.6g | Vitamin A: 1550IU | Vitamin C: 1.5mg | Calcium: 18mg | Iron: 1.45mg
Tried this recipe?Let us know how it was!
