Sourdough Discard Pumpkin Snickerdoodles

Ever have leftover pumpkin puree from a recipe and you're not sure how to use it? This is the perfect recipe for that! These small batch cookies are perfectly light and airy and are a great way to use up the leftover pumpkin puree you have in the fridge.

Ingredients:

Dough:

113g salted butter (1/2 cup)

110g brown sugar (1/2 cup)

75g granulated sugar (3/8 cup)

65g pumpkin puree (1/3 cup)

50g sourdough discard (1/4 cup)

210g all purpose flour (2 1/2 cups)

3g baking soda (1/2 tsp)

2g salt (1/4 tsp)

4g pumpkin pie spice (1 tsp)

Rolling Mixture:

50g granulated sugar (1/4 cup)

4g cinnamon (1 tsp)

Steps:1.) Melt butter and cream both sugars with the butter. Add in vanilla and egg and stir to combine.

2.) Stir in pumpkin puree and sourdough discard.

3.) Stir in all dry ingredients until just combined. Put dough in the refrigerator for at least 30 minutes but up to a day.

4.) Preheat oven to 350°. Form dough into equal sized balls and roll in cinnamon sugar mixture.

5.) Place dough onto a parchment lined baking sheet. Bake for 10-12 minutes until golden around the edges. Remove from oven and let sit on baking sheet for 5 minutes, then transfer to a wire cooling rack to finish cooling.