The Best Sourdough Pumpkin Snickerdoodle Cookies
These must-try pumpkin cookies are super soft and chewy with a delicious pumpkin spice flavor, made using a unique pressure cooker method for moist, tender results.
Ingredients
Main ingredients
- 227 grams butter softened, 1 cup
- 220 grams brown sugar about a cup
- 150 grams granulated sugar around ¾ cup
- 125 grams pumpkin puree half a cup
- 13 grams vanilla extract 1 tablespoon
- 75 grams sourdough discard roughly a third cup
- 420 grams all purpose flour 3 cups
- 5 grams baking soda 1 teaspoon
- 3 grams salt half a teaspoon
- 2 grams pumpkin pie spice about 2 teaspoons
- 50 grams granulated sugar for rolling dough balls, ¼ cup
- 2 grams ground cinnamon for rolling dough balls, 1 teaspoon
Instructions
Instructions
- Preheat your oven to 350 degrees.
- Cream the softened butter with brown and granulated sugar in a large bowl until fluffy.220 grams brown sugar, 150 grams granulated sugar
- Mix in pumpkin puree, vanilla extract, and sourdough discard until incorporated.125 grams pumpkin puree, 13 grams vanilla extract, 75 grams sourdough discard
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.420 grams all purpose flour, 5 grams baking soda, 3 grams salt, 2 grams pumpkin pie spice
- Slowly add the dry mix into the wet ingredients, stirring just till combined.
- Scoop the dough into 2 tablespoon balls and roll each ball in sugar mixed with cinnamon. Place on a parchment-lined sheet.50 grams granulated sugar, 2 grams ground cinnamon
- Bake the cookies for 10 to 12 minutes until edges are set and tops have lost their sheen.
- Cool cookies on the sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
If baking two racks at once, rotate the cookies halfway through. For gluten irritation or tangy flavor, chill dough balls overnight before baking.