sourdough pumpkin cookies

An evolution of the pumpkin oatmeal cookies in the fall + winter issue of our sugar house zine, these cookies are made without any commercial leavening agent (like baking powder or baking soda), just wild yeast sourdough starter. Lightly spiced and perfectly soft and chewy, the sourdough version of these cookies is doubly as delightful as the original. Because the cookies need time to ferment to create the light texture, plan to make the dough for these cookies at least the night before you’d like to bake them.

Sourdough Pumpkin Cookies

Makes about two dozen cookies

2 sticks unsalted butter, softened

1 cup brown sugar

2 eggs

1 cup sourdough starter

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 cup oats, toasted and coarsely ground*

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

pinch of nutmeg

1 cup pureed pumpkin

1 cup chocolate chips or chopped dark chocolate

*To toast your oats, add a pat of butter to a pan over medium low heat. Once melted, add the oats and stir. Allow the oats to toast, stirring frequently for about 5-8 minutes until they are lightly golden and smell nutty. Let the oats cool, and grind coarsely in a food processor. Alternatively, use whole toasted oats for more texture.

In a mixing bowl with a paddle attachment or by hand with a wooden spoon, cream together the butter and brown sugar until fluffy. Add the eggs, sourdough starter, and vanilla. In a separate bowl, combine the flour, ground oats, salt, cinnamon, ginger, and nutmeg and whisk together. Alternating in thirds, add the dry ingredients and the pumpkin puree to the butter mixture. Last, fold in the chocolate.

Place the cookie dough in the refrigerator (covered) overnight or up to three days. When you’re ready to bake, heat your oven to 325.

Line two baking sheets with parchment paper and scoop cold cookie dough in even amounts (an ice cream scoop works well) onto cookie sheets and gently flatten each scoop with the palm of your hand.

Bake for about 25 minutes until the bottoms are golden brown and cookies are puffed and baked through.