Sourdough Pumpkin Snickerdoodle Cookies

plate of sourdough pumpkin snickerdoodles

Sourdough Pumpkin Snickerdoodle Cookies

Amazing right out of the oven, these warm and incredibly soft snickerdoodle cookies are a fantastic indulgence. Made with fresh or canned pumpkin, a bit of soft wheat flour, and sourdough discard, this is a treat you can feel good about eating! This cookie is the perfect way to bring a bit of fall into a nostalgic baked good. Feel free to substitute the sourdough discard with a ratio of 1:1 flour to liquid.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: cookies, pumpkin, sourdough

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 236kcal

Author: juiceofsevenlemons

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.

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