Sourdough Pumpkin Snickerdoodle Cookies Recipe
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. The secret is these chewy pumpkin snickerdoodles use only a little pumpkin puree so they’re perfectly gooey and soft in the center!
Why You’ll Love This Sourdough Pumpkin Snickerdoodle Cookie Recipe
- These pumpkin cookies have the perfect thickness and are insanely chewy with gooey centers.
- These cookies use an active sourdough starter and a natural fermentation so they’re gut healthy!
- These pumpkin snickerdoodles are perfect for fall! Share them with friends and family, or as a late-night treat just for you.
- Every bite is packed with warm fall flavors like nutty brown butter, pumpkin spice, and cinnamon.
- Made with 8 simple, clean ingredients and perfectly sweetened with coconut sugar.
Health Benefits of Sourdough Cookies
But first, what is sourdough?
Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.
Why are sourdough cookies gut healthy?
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most. Sourdough cookies offer a plethora of benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the cookies easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough cookies ensures a steady and sustained release of energy (no energy crash!). But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough cookies a delicious and gut healthy treat!
5 Health Benefits of Sourdough Cookies
- Bioavailable vitamins and minerals
- Naturally low gluten
- Gut Healthy
- Anti-inflammatory
- Easy to Digest
Nutrition of Sourdough Pumpkin Snickerdoodle Cookies
Get ready to level up your fall baking game with pumpkin snickerdoodle cookies! These pumpkin snickerdoodle sourdough cookies are insanely delicious and nourishing at the same time. All you need is 8 simple ingredients to make these gut-healthy sourdough cookies. Here is the nutrition label for one pumpkin snickerdoodle sourdough cookie.
| Servings Per Recipe | 12 |
|---|---|
| Amount per serving | 1 cookie |
| Nutrient | Amount |
| Calories | 99 |
| Total Fat | 3.7g |
| Saturated Fat | 2.9g |
| Trans Fat | 0g |
| Cholesterol | 18mg |
| Sodium | 465mg |
| Total Carbohydrates | 15.3g |
| Dietary Fiber | .3g |
| Total Sugars | 7.7g |
| Protein | 1.3g |
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More Favorite Sourdough Cookie Recipes
If you love this recipe, try one of these next:
Macadamia White Chocolate Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Peanut Butter Sourdough Cookies
Snickerdoodle Sourdough Cookies
Print
Sourdough Pumpkin Snickerdoodle Cookies
- 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
- 100g Organic All Purpose Flour* (I used Organic King Arthur All Purpose Flour)
- 100g Coconut Sugar
- 30g Pumpkin Puree
- 38g Organic Refined Coconut Oil, Melted
- 1 egg yolk
- 15g Sourdough Starter, Active
- 2g Sea Salt
- 1/2 teaspoon Pumpkin Pie Spice
- 1/8 + 1/16 TSP Baking Soda
For rolling:
- 2 TBSP Cane or Coconut Sugar
- 1/8 teaspoon Pumpkin Pie Spice
Instructions
- First, melt coconut oil until it becomes liquid (warm but not hot).
- Now, add coconut sugar, pumpkin puree, egg yolk, sourdough starter, water, pumpkin pie spice, salt, and coconut oil to a medium bowl.
- Using a spoon, mix ingredients together until just combined.
- 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.
- 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.
- 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.
- When you’re ready to bake, preheat your oven to 350°F (177°C).
- 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.
- Bake for 6-8 minutes or until lightly browned on the sides.
- Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
- 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
Keywords: Sourdough Cookies, Pumpkin, Sourdough Pumpkin Cookies
2 Responses
I always wondering how you bake 1 bagel and/or 2 cookies at a time. 🙂
After fermenting and putting in the fridge for later how long is the dough good for? Could it go in the freezer to last longer? Would it need to thaw completely before baking?
Hi Andrea! For cookies, divide the recipe by 6 to get 2 cookies. And for bagels, divide the recipe by 6 for big bagels or 8 for smaller bagels. You can keep cookie dough in the fridge for a 4-6 but then I recommend the freezer so it doesn’t become to acidic. You can also place in the freezer right away, however thaw completely before baking!!