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Healthy pumpkin cookies are easy because pumpkin in itself is very nutritious. Paired with a little bit of sourdough and given even a little bit of time to ferment slightly, this treat quickly becomes a healthy pumpkin cookie. At last, healthy is the closest sense that a cookie can be and still taste delicious! Healthy Pumpkin Cookies
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Mix honey and salt in a small bowl. Preheat the oven to 350 and prepare a baking sheet by lining it with parchment paper. Set aside. Once the browned butter has completely cooled to room temperature, add the honey/salt mixture to the browned butter. You can transfer the butter to a large bowl if needed.
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2. In a mixing bowl, cream the butter, white sugar, and remaining ½ cup of brown sugar until fluffy. Next, add 1 cup of the pumpkin mixture, sourdough starter, vanilla, and egg and mix again until smooth. 3. In a separate bowl, mix together the dry ingredients, except the chocolate chips. Slowly add the dry ingredients to the wet ingredients.
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Whisk together the flour, pumpkin pie spice, salt and baking powder in a small mixing bowl. Set aside. In a medium, microwave-safe mixing bowl, microwave the butter for 30 seconds. Remove bowl from microwave and stir the butter. Continue to microwave at 10 second intervals until melted, stirring between each interval.
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These sourdough pumpkin snickerdoodle sourdough cookies are super chewy and gooey! Each cookie is packed with fall flavors like pumpkin, pumpkin spice, and cinnamon sugar. These pumpkin snickerdoodle cookies have crispy edges, a chewy middle, and a crispy cinnamon-sugar coating that truly takes the cookie to the next level..
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A wonderful pumpkin cookie in the Fall is one of the perfect ways to enjoy the season. This twist on the traditional pumpkin cookie will soon be your go-to for making seasonal treats. Sourdough Pumpkin Chocolate Chip Cookies. 1/2 cup honey; 1 cup canned pumpkin purée; 1/4 cup sourdough discard; 1/2 cup coconut oil; 1 egg; 1 tsp vanilla; 1 tsp.
Sourdough Sunday Softbaked Pumpkin Chocolate Chip Cookies
Directions. Preheat oven to 400°. Cut pumpkin in half and clean. Sprinkle cinnamon on both halves of pumpkin. Roast pumpkin for 15-30 minutes depending on size or until fork can easily be inserted. Brown the butter in a small saucepan until bubbly, and dark golden.
Sourdough Sunday Softbaked Pumpkin Chocolate Chip Cookies
Make cookie dough: Stir the brown sugar, granulated sugar, pumpkin puree, vanilla and sourdough discard into the browned butter mixture until no traces of discard remain. Fold flour, baking powder, baking soda and salt into the rest of the ingredients. Continue mixing until no traces of flour remain.
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How to Make Sourdough Pumpkin Cookies. Start off by preheating the oven to 350ºF and lining two baking sheets with parchment. Set aside. Add the flour, salt, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice to a medium sized bowl. Whisk well to combine and set aside.
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1. The next morning, preheat your oven to 350 and line a cookie sheet with parchment paper. Then in a large bowl, cream together butter and brown sugar by using an electric mixer. 2. Next, add the pumpkin puree, pumpkin spice, vanilla and egg. Mix until well combined.
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Pour the browned butter into the mixing bowl, and allow to cool for about 20 minutes. Mix the dough: To the bowl with the butter, add the sugars and mix with a whisk. Next add the egg, vanilla, and pumpkin puree. Whisk together until smooth, and then add the sourdough starter. Mix until just combined.
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HOW TO MAKE PUMPKIN COOKIES WITH SOURDOUGH DISCARD. Preheat the oven to 350 degrees F. Start by combing all the wet ingredients in a large mixing bowl. You can use a hand beater or a stand-up mixer to combine. Then add all the dry ingredients to a separate small bowl and combine with a wooden spoon.
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How to Make Pumpkin Cookies with Cream Cheese Frosting. 1. Begin Dough: In a large bowl or mixer, add butter, brown sugar and white sugar and cream together. Then add in the starter and mix until combined. Next, add your pumpkin puree and egg. Mix on low until completely combined.
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Add the vanilla extract, pumpkin puree and sourdough discard and whisk together until smooth. Slowly stir in the dry ingredients with a rubber spatula until just combined. Stir in the chocolate chips until just combined. Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
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In a medium bowl, whisk together flour, baking soda, baking powder, and salt, then set aside. Combine sugar, brown sugar, pumpkin puree, vanilla, sourdough discard, and cooled brown butter in another medium bowl, stirring to mix thoroughly. Place butter in a small saucepan and heat until bubbling has subsided, smells nutty (not burned) and milk.
Sourdough Sunday Softbaked Pumpkin Chocolate Chip Cookies
Combine with a whisk or hand mixer until even. Fold the combined dry ingredients into the wet ingredient butter mixture. Stir until well combined. Add your chopped chocolate bar and pecans. Place the dough in the fridge for at least 2 hours or refrigerate overnight. Line a cookie sheet with parchment paper.
