Ingredients

• 1/2 cup (113g) unsalted butter, melted and cooled for at least 10 minutes
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, tightly packed
• 1/4 cup pumpkin puree
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 100g sourdough discard
• 210g all-purpose flour
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• ½ teaspoon salt

Topping:

• 1/4 cup sugar
• 2 tsp ground cinnamon

In a large mixing bowl, add your butter, sugar, and brown sugar and mix until all sugars are dissolved. Next add your pumpkin puree and mix it in. Then add the egg yolk, vanilla, and sourdough discard. Mix until combined.

In a separate bowl, add your flour, pumpkin pie spice, baking soda, cream of tartar, and salt and whisk them together.

Add your dry ingredients to the wet ingredients and mix them together until just combined. Do not over mix. Cover and refrigerate for 45-60 min.

Preheat the oven to 350F and line a baking sheet with parchment paper.

In a small bowl, mix together the sugar and cinnamon for your topping. Use a 1.5 tbsp cookie scoop to make dough balls. Roll them in the cinnamon sugar mixture and place them 2″ apart on your baking sheet. Return any remaining dough to the fridge until you are ready for it.

Bake for 10-12 minutes, or until centers are set. Cool completely on the baking sheet.

(This recipe makes about 24 cookies.)