Sourdough Pumpkin Snickerdoodles

4.75 from 8 votes

These must try pumpkin cookies are super soft and chewy and have a delicious pumpkin spice flavor.

Prep Time25

Cook Time11

Chill Time30

Total Time1 6

Course: Dessert

Cuisine: American

Servings: cookies

In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
227 grams butter, softened, 220 grams brown sugar, 150 grams granulated sugar
Add in the pumpkin puree, sourdough discard (you can take this straight from the fridge), and vanilla extract and mix until incorporated.
125 grams pumpkin puree, 75 grams sourdough discard, 13 grams vanilla extract
Add in the dry ingredients including flour, salt, baking soda, and pumpkin pie spice. Mix until just incorporated.
420 grams all purpose flour, 5 grams baking soda, 3 grams salt, 2 grams pumpkin pie spice
In a small bowl, mix together sugar and cinnamon. Using a cookie scoop, scoop the dough into 2 Tablespoon balls and place on a lined cookie sheet. Drop each dough ball in the cinnamon sugar mixture and roll it around ensuring the cookie is well coated.
50 grams granulated sugar, 2 grams ground cinnamon
Cover the dough balls and place in the refrigerator to chill for at least 30 minutes.
Preheat the oven to 350℉. Place 12 dough balls on a large cookie sheet. If you bake 2 cookie sheets at a time, be sure to rotate the pans half way through. Bake the cookies for 10-13 minutes until the edges are set and the tops of the cookies have lost their sheen.
Let the cookies cool on a cooling rack. As the cookies cool they will flatten out and begin to wrinkle, which is what you want!

If baking 2 racks of cookies at a time be sure to rotate the cookies half way through baking.
If you have a gluten irritation or want a tangy flavor I recommend letting the dough balls chill overnight.