Pumpkin Sourdough Chocolate Chip Cookies 🎃🍪 #homestead

PUMPKIN SEASON IS HERE 🎃 What’s better than regular chocolate chip cookies? 🍪🍪🍪 PUMPKIN SOURDOUGH CHOCOLATE CHIP COOKIES 🙌🏻 Here is my recipe: (you can use canned pumpkin, but we prefer freshly grown) I use two different oven temperatures throughout this recipe, one for baking the pumpkin and then I lower it to bake the cookies. 2 cups unsalted butter 1 tsp cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground allspice 100 grams sugar in the raw 200 grams brown sugar 150 grams pumpkin puree 14 grams vanilla bean paste 112 grams sourdough discard 320 grams all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt 250 grams mini chocolate chips 1) set oven to 400 degrees. Cut pumpkin in half, clean the guts. Add cinnamon and place cut side down on a butter sheet. Bake pumpkin for 20-30 minutes or until fork can easily be inserted. 2) Brown the butter in a small saucepan, it will bubble and froth and when you notice the smell turns sort of nutty- you’re done! Be sure to mix regularly to avoid burning. 3)Add brown sugar, sugar in the raw, pumpkin, vanilla paste, sourdough discard and brown butter to a mixing bowl. Once thoroughly combined fold the flour, baking powder, baking soda, salt & spices in. 4) Fold in your chocolate chips once thoroughly mixed. Be sure that no traces of flour remains. 5) Portion out your cookie dough. Slightly flatten & shape. Bake at 375 for 10 minutes or until your cookies look set. #halefamilyhomestead #homestead #sourdough #sourdoughbaking #sourdoughrecipe #pumpkincookies #homesteadrecipes #howtohomestead #farmlife #fallbaking