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Gooey Sourdough Pumpkin Chocolate Chip Cookies

Gooey Sourdough Pumpkin Chocolate Chip Cookies
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Delightfully gooey cookies combining the flavors of pumpkin and chocolate, enhanced by sourdough for a unique twist.

Ingredients

Scale
  • 1 cup sourdough starter
  • 1 cup canned pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the sourdough starter, pumpkin puree, brown sugar, granulated sugar, and softened butter until well combined.
  3. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chocolate chips.
  7. Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie.
  8. Bake for about 12-15 minutes, or until the edges are golden brown. Let cool before serving.

Notes

For a vegan option, replace butter with coconut oil and use flaxseed meal instead of egg. Use gluten-free flour if needed. Store in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://sourdoughvoyage.com/gooey-sourdough-pumpkin-chocolate-chip-cookies/