I have been experimenting with sourdough lately, and it is fun! Sourdough is my happy medium between a standard diet and a gluten-free diet. I have no idea if using the sourdough to make cookies destroys health benefits, and I don't want to find out.
Last week, I made these sourdough chocolate chip cookies for the second time. We love them. Next, I made just the cookie part of these pumpkin sourdough sandwich cookies. The pumpkin cookies were so soft, like the top of a muffin.
For Thanksgiving week, I wanted to make festive pumpkin cookies with chocolate chips. Combining and tweaking the recipes was a success. The texture is firmer than the original pumpkin cookies, and chocolate makes everything better.
Pumpkin Chocolate Chip Cookies with Sourdough1/2 cup butter, softened
1 cup brown sugar, firmly packed
2 eggs, beaten
1 cup sourdough starter
1 cup canned pumpkin (I only had 3/4 cup, and it worked fine)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking powder
- Cream sugar with butter until fluffy. Add egg, pumpkin, sourdough starter, pumpkin, and vanilla.
- In another bowl, mix flour, spices, and other remaining dry ingredients.
- Mix dry ingredients into pumpkin mixture. The cookie dough will be very sticky.
- Place spoonfuls of dough onto a greased cookie sheet. [Hint: If you want round cookies, make them round at this step.]
- Bake at 350° for 15 minutes or until cookie quickly rises when pressed.