Blot The Pumpkin Puree

Add 1 cup of pumpkin puree to a bowl lined with paper towel. Let it sit for a few minutes to absorb extra moisture. Before adding to stand mixer, blot the top with additional paper towels. After blotting you should have roughly 1 cup of pumpkin puree, possibly a bit less which is fine.

Preheat Oven to 350

Line baking sheets with parchment paper, set aside.

Whisk dry ingredients. Combine 3 cups AP flour, 1 and 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 and 1/2 ground cinnamon, and 1/4 teaspoon ginger. Whisk until well incorporated.

Mix the wet ingredients. Cream 3/4 cup softened butter, 1 cup brown sugar, and 3/4 cup granulated sugar until light and fluffy. Add egg and combine. Next add 1/2 cup sourdough discard, 1 and 1/2 teaspoons vanilla extract, and roughly 1 cup of blotted pumpkin puree. The mixture will look a little curdled at this point which is expected.

Mix the dry and wet ingredients together. Use the paddle attachment of your stand mixer to mix the dry ingredients into the wet until just incorporated. Do not overmix. This dough is thick and sticky, so I strongly recommend using a cookie scoop. This is the only way to get a uniform, smooth-looking cookie.

Long Ferment (Optional): For the best results, cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes but preferably up to 3 days. This step helps the flavors develop and reaps the best sourdough benefits.

Bake until the edges appear set. Bake cookies at 350 for 10-12 minutes. Cookies should be slightly crispy on the edges but soft in the center. Remove from oven and let the cookies cool on a wire rack. Allow the cookies to cool completely before icing

Prepare the icing. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat 3 ounces of softened cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the 2 TBS butter until combined. Add 3/4 cup confectioners’ sugar, 2 TBS maple syrup, and pinch of cinnamon. Beat on low speed until smooth and creamy. Drizzle or dip cookies in icing.

Cool and Store

Store the cookies in an airtight container at room temperature for up to 3-4 days, or freeze in a Ziploc bag for longer storage.