Sourdough Pumpkin Snickerdoodle Cookies

Makes about 20 large cookies.

Ingredients:

1 cup salted butter, browned

1 cup white sugar

1 1/2 cups brown sugar

1 tbsp vanilla extract

3 large egg yolks

1/2 cup pumpkin puree

1/2 cup sourdough discard

2 1/2 cups all-purpose flour

1 tsp sea salt

1 tsp baking powder

1 tsp baking soda

1 tsp cream of tartar

1 tsp cinnamon*

1/2 tsp ground nutmeg*

1/2 tsp ground ginger*

*You can replace these with 1 1/2 tsp pumpkin pie spice

Instructions:

First, brown the butter. Over medium-low heat, melt the butter until it begins to turn golden brown. It will get foamy a few times, then you will notice brown flecks starting to appear. Turn the heat off as soon as you see the brown flecks and let the butter cool for 10-15 minutes.

In a stand mixer or using a hand mixer, combine the cooled brown butter and both sugars. Add the vanilla extract and egg yolks and mix until combined. Add the pumpkin puree and sourdough discard and mix until thoroughly combined.

Add in the flour, salt, baking powder, and baking soda, and spices all at once and mix until just combined.

Using a large cookie scoop (about 3 tbsp), scoop the dough onto a baking sheet. Cover and refrigerate for at least 2 hours, preferably overnight.

When ready to bake, preheat the oven to 350F°. In a bowl, combine 1 cup sugar with 1 tbsp cinnamon and mix to combine. Roll each dough ball in the cinnamon sugar mixture then place on the lined baking sheet. Place 6 cookie dough balls at a time on the lined baking sheet (the cookies will spread and you don’t want them to touch each other). Bake for 15 minutes, or until the edges of the cookies are just beginning to brown.

Let cool on the pan for about 3 minutes then transfer to a cooling rack.