Pumpkin Sourdough Snickerdoodles
Fall is upon us and these pumpkin sourdough snickerdoodles are the perfect cookie to mix up your classic sourdough snickerdoodle recipe. These cookies are soft and chewy with crisp edges that will make your mouth water. Don’t let pumpkin season pass you by without trying these sourdough pumpkin cookies (also don’t forget to try our pumpkin sourdough chocolate chip cookies and our sourdough pumpkin blondies!)
How to Use Sourdough Starter in Sourdough Snickerdoodles
The most important thing to manage in sourdough cookies is the level of moisture. Cookies in general are very sensitive to changes in moisture. Small amounts of moisture results in chewy and crispy cookies. On the other hand, high levels of moisture will result in cakey cookies. The good news is there are lots of ways to control hydration in sourdough cookies (like using browned butter in my sourdough chocolate chip cookies).
In order to get a good tasting snickerdoodle, you have to get this level of hydration just right. To do this, we use a 100% hydration sourdough starter. This means you feed your starter equal parts water and flour by weight. If your starter is too wet, add a bit of flour to prevent too moisture.
We also control the moisture content in these sourdough discard cookies by making them egg-free and using more white sugar than brown sugar. All of these factors results in a chewy cookie that is soft but not cakey.
Note:
If you are new to sourdough baking, you will need to get your hands on a sourdough starter. If you want the challenge of making a sourdough starter from scratch, we got you covered.
Do Snickerdoodles Need Cream of Tartar?
Yes. Cream of tartar is a key ingredient in snickerdoodles and is the main reason that they are somehow the perfect balance of soft and chewy.
Ingredients and Substitutions
- All purpose flour: You can also substitute bread flour for this recipe.
- Cream of tartar: Please do not skip this ingredient. Cream of tartar is really what makes a snickerdoodle a snickerdoodle.
- Pumpkin pie spice
- Baking soda
- Salt
- Unsalted butter: Salted butter can be used in these cookies without making any adjustments.
- Granulated sugar
- Brown sugar: You can use either light brown sugar or dark brown sugar for this recipe.
- Pure vanilla extract: You can substitute imitation vanilla if that is what you have on hand.
- Pureed pumpkin: Be careful that you only use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has extra sugar and spices that will greatly impact the outcome of these cookies.
- Sourdough discard: You can use active sourdough starter or sourdough discard straight from the fridge in this recipe. Both will yield similar results.
How to Make Pumpkin Sourdough Snickerdoodles
Step 1: Mix the dry ingredients in a medium bowl.
Step 2: Cream together the butter, brown sugar, and white sugar.
Step 3: Add the pumpkin, sourdough starter, and vanilla to the butter and sugar mixture.
Step 4: Mix in the dry ingredients.
Step 5: Chill for at least 1 hour. You can also chill the dough for up to 3 days.
Step 6: Roll the dough into 1.25″ balls.
Step 7: Mix the remaining sugar, cinnamon and pumpkin pie spice in a small bowl.
Step 8: Roll the cookie dough balls in the cinnamon sugar mixture.
Step 9: Place on a baking sheet and bake. Be careful not to over bake these cookies. You want them crisp on the edges and soft and puffy in the centers.
How to Store
Store these sourdough pumpkin cookies in an airtight container or ziplock bag for up to 1 week. They can be stored at room temperature.
How to Freeze
You can freeze these sourdough discard snickerdoodle cookies when they already baked or you can just freeze the cookie dough. Make sure you roll out the cookie dough balls before freezing so they are easy to pull out and bake. Store the cookies or cookie dough in a freezer safe bag for up to 3 months.
Sourdough Pumpkin Snickerdoodles
Ingredients
- 1½ cup all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon pure vanilla extract
- ¼ cup pureed pumpkin
- ⅓ cup sourdough discard
For Rolling
- 2 tablespoons granulated sugar
- 1 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- In a small mixing bowl, whisk together the flour, cream of tartar, pumpkin pie spice, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar, brown sugar, and butter.
- Add the vanilla extract, pumpkin puree, sourdough discard and mix on medium speed until combined.
- On low speed, slowly add the flour mixture. Mix until just fully combined.
- Cover and chill in the refrigerator for 1 hour or up to 24 hours.
When Ready to Bake
- Preheat oven to 350℉.
- In a small bowl, whisk together the cinnamon, sugar, and pumpkin pie spice.
- Roll the cookie dough into approximate tablespoon sized dough balls.
- Roll each ball in the sugar mixture and place on a baking sheet, spaced 2 inches apart.
- Bake in preheated oven for 12-15 minutes or until the edges are slightly crispy but the centers are puffy. Do not over bake.
- Allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
