These Sourdough Pumpkin cookies are perfect for any fall day. They are soft, chewy and a little tangy from the sourdough.

INGREDIENTS:

2/4 cup sourdough starter

1 cup butter

2/3 pumpkin puree

1/2 cup cane sugar

1/2 cup dark brown sugar

2 eggs, room temperature

2 tsp vanilla extract

1 2/3 cup all purpose flour

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

FROSTING INGREDIENTS:

1 cup confectioners sugar

1 tsp milk

1/2 tsp cinnamon

pinch of salt

INSTRUCTIONS:

Step 1: In a small pot on medium high heat melt butter for 2 to 3 minutes. While it cooks it will foam and making a crackling noise. This is alright. Remove from heat and place in glass measuring cup to let cool about 30 minutes.

Step 2: When butter is cooled down pour into a stand mixer, add cane sugar and brown sugar. Mix until light and fluffy.

Step 3: Add eggs, vanilla extract, sourdough starter and pumpkin puree. Mix until well combined.

Step 4: In a medium bowl mix together flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Whisk until combined.

Step 5: Add dry ingredients into wet ingredients and mix until well combined.

Step 6: Scoop about 2 tbsp of dough into a ball. Place about 2 inches apart on a parchment lined cookie sheet.

Step 7: Bake on 350 F for 10 to 12 minutes.

Step 8: Remove from oven and place on wire rack to cool.

Step 9: In a small bowl mix together confectioners sugar, cinnamon, salt and milk. With a tsp measuring spoon add to the top of each cookies and enjoy!