Sourdough Pumpkin Sugar Cookies with Creamy Buttercream
Soft, buttery pumpkin sugar cookies made with sourdough discard, pumpkin puree, and warm pumpkin pie spice, finished with a smooth and creamy homemade buttercream.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Whisk
- Rubber Spatula
- Rolling Pin
- Parchment paper
- Baking sheets
- Pumpkin cookie cutter
- Wire cooling rack
- Piping bag
- Decorative piping tip
Ingredients
Pumpkin Sugar Cookies
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/3 cup 80g pumpkin puree
- 1/4 cup 60g sourdough discard
- 1 tsp vanilla extract
- 3 cups 360g all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp salt
Creamy Buttercream
- 1/2 cup 113g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
- Orange food coloring
Instructions
- Spread the pumpkin puree over 3-4 layers of paper towels. Press another paper towel over the top to remove excess moisture until the pumpkin becomes thick and concentrated. Measure 3 tablespoons of the blotted pumpkin for the recipe.
- Beat the softened butter and granulated sugar together until smooth and creamy. Add the blotted pumpkin, sourdough discard, and vanilla extract, then mix until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a firm cookie dough forms. Do not overmix.
- Place the dough between two sheets of parchment paper and roll it evenly to about 1/4-inch thickness. Transfer the rolled dough to the refrigerator and chill for 1-2 hours, or until firm.
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and cut it into pumpkin shapes using a pumpkin cookie cutter. Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
- Bake for 9-11 minutes, or until the edges are just set but not browned. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Beat the softened butter for 2-3 minutes until light, smooth, and fluffy.
- Gradually add the powdered sugar and mix until creamy.
- Add the heavy cream, vanilla extract, and salt. Beat until the buttercream is smooth and fluffy.
- Add orange food coloring and mix until evenly colored.
- Transfer the buttercream to a piping bag fitted with a decorative tip.
- Pipe the buttercream onto the completely cooled pumpkin cookies.
- Allow the buttercream to set slightly before serving.
