If you get a chance to make our recipes then leave us a comment or tag us on Instagram @cookingwithruthie, pin us on Pinterest, or follow along with us on Facebook so we can share in the joy of cooking with you! AND the very best part, the Sourdough Recipes of course! Beat together coconut oil, molasses, coconut sugar, cashew butter vanilla and egg until fluffy. Step by Step Recipe.
1⅓ cups fresh sourdough starter. 6 tablespoons cashew butter. However, you can also use the drop spoon method – just make sure your cookie mounds are about 1 ¼ inches in diameter. When they're hot out of the oven, place a larger round object around them and scoot the edges back in. 1 cup (210 grams) white granulated sugar. Then, add in the pumpkin puree and mix again. Step One (Picture 1 above) - In a medium/large bowl, cream together the softened butter and brown sugar until they're combined well and fluffy (2-3 minutes). Pumpkin Chocolate Chip Cookies Recipe. Bake at 350° for 8-12 minutes, depending on size of cookies. With Active Starter: If you only have active starter, you can use them in these cookies too. One of my favorite time saving hacks is to make a double batch of cookies and freeze the extras to bake later. They are full of pumpkin flavor! They'll continue to bake on the hot sheet after you remove them from the oven. One addition you can't skip is olive oil.
Servings: 22-24 large cookies. Simply use the same proportion of freshly fed sourdough starter in the recipe. Heat the butter until bubbling subsides and the butter begins to smell nutty, you should see a few browned bits of milk solids on the bottom of the pan. Cut pumpkin in half and clean. You can also use quick oats. Spices – I use cinnamon and vanilla, but you can be creative and add flavors of your liking! Place parchment paper on a sheet pan and add a spoonful of cookie dough at a time. 1 tablespoon melted butter. 3/4 cup granulated sugar. Pumpkin sourdough chocolate chip cookies after baking. Sprinkle cinnamon on both halves of pumpkin. Fold in walnuts and chocolate chips. Doing either one of these things will result in a cakey cookie. Pumpkin and chocolate chips make a great pair for Halloween. Let the brown butter cool completely or it will melt your sugars and cause your cookies to spread while they bake.
This dough can do straight from the bowl to the oven without refrigerating it. Are you wondering what to do with sourdough discard? These cookies flatten out completely so space the dough generously on the cookie sheet. ½ scant teaspoon salt (scant = a little less than ½ teaspoon). Pumpkin chocolate chip cookies recipes. Using a spoon, scoop cookie dough into 1 ½ tbsp (eyeball it! ) Granulated sugar has had all of the naturally present molasses refined out of it.
Nutrition information is an estimate only. Store the dough balls in the freezer for up to three months and bake small batches as desired. These Sourdough Discard Chocolate Chip Cookies are truly chewy (not crisp or gooey) with a rich nutty, toffee-like flavor thanks to the addition of browned butter and dark brown sugar. Sourdough Pumpkin Cookies. But if a recipe like this is wrong then, dear reader, I don't want to be right.
These land somewhere in between and are absolutely delicious. Next, add honey, pumpkin puree, vanilla and egg. Instead of throwing this stuff away, which is incredibly wasteful, use the unfed discard to make delicious fermented sourdough recipes like these pancakes. Brown sugar also makes the muffins lighter. Let your cookies cool on baking sheet. Since you are not using it to make bread, your sourdough starter does not need to be activated or fed for it to work in this cookie recipe. For longer storage, keep your cookies in the fridge in an airtight container for 5-7 days. Pumpkin sourdough chocolate chip cookies from scratch. Add the flour, salt, baking powder, and baking soda into the stand mixer and continue mixing for a minute or two. Immediately mix in your spices and let it cool to room temperature (this is important).
Add the powdered sugar to a medium bowl. Cookies typically do not call for water. Bake the dough when you are ready. I love a good cookie and a good biscuit. Frosting the Cookies. Slowly add dry ingredients into the wet ingredients and mix until cookie dough forms. Our Ultimate Guide to everything Sourdough will guide you in every step. It just takes flour and water.
Uses less than half of a can of pumpkin, leaving some leftover for making sourdough pumpkin muffins or adding to a homemade pumpkin spice latte. 1 cup pumpkin puree. Try this recipe using mini skillets and reduce the baking time. This will also increase the sour flavor just slightly in the cookies. Sponsored by Imperial Sugar. I've tried silicone liners, greasing the pan, and all the tricks, but parchment works flawlessly. These Sourdough Pumpkin Cookies are soft, chewy, with a delicious earthy flavor thanks to the addition of pumpkin puree! Mix-ins: Feel free to add ¼ cup of your favorite mix-ins like nuts or toffee. Sourdough Pumpkin Chocolate Chip Bars Recipe. My husband's great-grandparents bought this farm in rural Missouri in 1942. Homemade Custard – Made with Raw Milk.