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Pumpkin Snickerdoodle Sourdough Cookies

Sourdough Pumpkin Snickerdoodle Cookies


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  • Author: Jesha
  • Total Time: 6-8 Hours
  • Yield: 12 Cookies 1x

Description

Wonderful sourdough pumpkin snickerdoodle cookies with hints of real pumpkin and cinnamon sugar in every bite. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside.They’re everything you love about snickerdoodles and pumpkin pie in one!


Ingredients

Scale

For rolling:


Instructions

  1. First, melt coconut oil until it becomes liquid (warm but not hot).
  2. Now, add coconut sugar, pumpkin puree, egg yolk, sourdough starter, water, pumpkin pie spice, salt, and coconut oil to a medium bowl.
  3. Using a spoon, mix ingredients together until just combined.
  4. Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Do not over-mix.
  5. Place the dough covered in a small Tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
  6. Ferment the covered dough at room temperature for 6-8 hours. You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule.
  7. When you’re ready to bake, preheat your oven to 350°F (177°C).
  8. Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g. Roll all sides in pumping spice sugar.
  9. Bake for 6-8 minutes or until lightly browned on the sides.
  10. Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
  11. Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes.
  • Fermentation Time: 6-8 Hours
  • Cook Time: 6-8 Minutes
  • Category: Sourdough Cookies
  • Cuisine: Dessert