Sourdough Pumpkin Chocolate Chip Cookies

 I have had my Sourdough Starter for almost 2 years now! About a year ago I started putting it in a lot of recipes, but especially dessert recipes. I looked up some sourdough pumpkin recipes and adjusted them for me. So here is my recipe for them. I do have to add more flour being at a high altitude. If you are not, you won’t need as much flour.

Sourdough Pumpkin Chocolate Chip Cookies

Ingredients:

• 1/2 cup Salted Butter
• 1 tbsp Pumpkin Spice
• 1/4 cup Sugar
• 1/2 cup Dark Brown Sugar
• 1/3 cup Pumpkin Purée
• 1 tsp Vanilla
• 1/2 cup Sourdough Starter (fed or unfed)
• 2 cups Flour
• 1/4 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Mini Chocolate Chips

Directions:

Preheat oven to 375°.

In a small saucepan brown the butter stirring frequently. It takes about 5 minutes over medium heat and will have a nutty aroma. Remove from heat and stir in the pumpkin spice. Set aside to cool (under 100°). While it’s cooling, in a large mixing bowl; mix the sugar, brown sugar, pumpkin, vanilla, and sourdough well. In a separate bowl mix the flour, baking powder, baking soda, and salt with a fork. After the butter has cooled, mix it in the large mixing bowl with the other wet ingredients. Once it’s all mixed well, add in the dry ingredients just until well combined. Carefully fold in the chocolate chips. Use a small cookie scoop (2”) and place on a cookie sheet about 1” apart. Bake for 7-9 minutes. Let cool and enjoy!