Sourdough Pumpkin Cookies with Brown Butter Frosting
Creamy, fluffy Sourdough Pumpkin Cookies with Brown Butter Frosting are a must have at your next fall gathering! These cookies are packed with warm spices and fall flavors that everyone will love.
Ingredients
- 1/2 C butter, salted
- 3/4 C brown sugar
- 3/4 C granulated sugar
- 1/2 C sourdough starter, active or discard
- 1 C pumpkin puree
- 1 large egg
- 3 tsp vanilla extract
- 2 1/2 C all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 C chocolate chips (optional)
- 1/2 C walnuts, chopped (optional)
Instructions
- Begin Dough: In a large bowl or mixer, add butter, brown sugar and white sugar and cream together. Then add in the starter and mix until combined. Next, add your pumpkin puree and egg. Mix on low until completely combined. Then you will add your vanilla and lightly mix until incorporated.
- Finish Dough: In a separate large bowl, combine flour, baking soda, and baking powder, and mix them until well combined. Then add that mixture to your starter in the mixer. Before mixing, also add 2 tsp of vanilla and your pumpkin pie spice. Mix until incorporated. At this point you can add chocolate chips, nuts, or whatever you like best in your pumpkin cookies.
- Ferment: Cover your dough with plastic wrap or a shower cap and leave it on your counter for at least 8 hours or overnight to ferment.
- Bake: Preheat your oven to 350 degrees. Using a spoon or cookie scoop, place your cookies on a greased baking sheet. Cook your cookies at 350 degrees for 12-15 minutes.
Notes
To make the brown butter frosting, brown 1/2 C unsalted butter in a small sauce pot. In a medium size bowl, add 3 C powdered sugar. Then add your browned butter, 1/4 C milk, and 2 tsp vanilla. Mix with a hand mixer until the frosting is smooth and creamy.
Make sure to let your cookies cool before frosting.