DISCARD PUMPKIN CHOCOLATE CHIP COOKIES

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 24 cookies

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup sourdough discard
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix Wet Ingredients:
   • Add the sourdough discard, pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until well combined.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Chocolate Chips:
   • Fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop and Bake:
   • Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake:
   • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
9. Cool:
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips

• Sourdough Discard: Use active sourdough discard (recently fed) for the best flavor and texture.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

Enjoy your sourdough discard pumpkin chocolate chip cookies!