Pumpkin Sourdough Chocolate Chip Cookies

Perhaps the most lovely thing about this cookie is the way it scents the entire house with autumn. It starts with a freshly roasted pumpkin, which caramelizes in the oven as a pot of brown butter toasts on the stovetop. The cookie dough is a real treat, and bakes into soft, chewy cookies that wrinkle over the top as the edges brown and pools of chopped dark chocolate appear at the surface. Serve the cookies warm with a glass of fresh milk, and enjoy the aroma of spices, butter, and pumpkin that linger long after baking. Ingredients 1 small sugar pumpkin, washed and dried 2 ¾ cups plus 1 tablespoon (340 grams) all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon Ballerina Farm coarse grey french salt 1 cup (226 grams) butter ½ cup (100 grams) granulated sugar 1 cup (200 grams) light brown sugar, loosely packed 1 tablespoon (14 grams) vanilla extract ½ cup (120 grams) sourdough discard 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves ¼ teaspoon allspice 1 ½ to 2 cups (180 grams) roughly chopped dark chocolate Directions Preheat oven to 400-degrees Fahrenheit. Lightly butter a sheet pan and set aside. Slice the pumpkin in half down the center. Use a spoon to remove the seeds and fibers. Sprinkle both halves of the pumpkin with cinnamon and place them face-down on the prepared sheet pan. Roast the pumpkin for 15 to 30 minutes, depending on its size, until the pumpkin is tender and can be easily pierced with a fork. Set aside 140 grams of roasted pumpkin flesh to be used in the cookies. Transfer the rest of the pumpkin to an airtight container and reserve for another use. While the pumpkin roasts, brown the butter in a small saucepan over medium heat for about 5 to 8 minutes, or until bubbly, golden, and flecked with brown bits of toasted milk solids. Watch the butter carefully, as it will burn easily. Add the cinnamon, nutmeg, clove, and allspice to the browned butter and mix well. Set the spiced butter aside to cool completely to room temperature. Meanwhile, combine the flour, baking soda, baking powder, and salt in a large mixing bowl. Chop the dark chocolate and set aside. Once the butter is cooled, add the sugar, brown sugar, vanilla, sourdough discard, and roasted pumpkin. Whisk until well combined. Pour the butter mixture into the dry ingredients. Stir until well combined. Add the chopped chocolate and stir just to incorporate the chocolate. Cover the bowl with a towel, then transfer to the fridge for 45 minutes. This step helps the flour to hydrate and stiffens the butter, which is crucial for a proper bake. Line a sheet pan with parchment paper. Scoop the dough into 2-tablespoon-sized balls and arrange on the pan about 2-inches apart. Bake for 10 to 12 minutes, then let rest on the cookie sheet for 5 to 10 minutes before transferring to a cooling rack. Enjoy immediately, and store any leftover cookies in an airtight container. Notes These cookies freeze particularly well. Simply scoop them into rounds, freeze in a single layer on a parchment-lined sheet pan, then transfer the frozen dough into a resealable bag for up to 3 months. Bake the frozen cookies at 375-degrees Fahrenheit for 12 to 14 minutes. View this post on Instagram A post shared by Hannah @Ballerina Farm (@ballerinafarm)