- 340 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 226 g butter
- 2 tsp pumpkin pie spice
- 100 g sugar
- 200 g brown sugar
- 140 g roasted pumpkin
- 2 tsp maple extract
- 120 g sourdough starter (active or discard)
- 1 cup dark chocolate, chopped
- 3/4 cup pecans chopped
- Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful not to burn it. Add the pumpkin pie spice and mix well. Remove from heat and allow the butter to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients flour, baking soda, baking powder, and salt.
- Once the butter has cooled completely but is still liquid, to a large bowl add the sugar, brown sugar, maple extract, sourdough starter, roasted pumpkin, and browned butter.
- Combine with a whisk or hand mixer until even.
- Fold the combined dry ingredients into the wet ingredient butter mixture. Stir until well combined.
- Add your chopped chocolate bar and pecans.
- Place the dough in the fridge for at least 2 hours or refrigerate overnight.
- Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
- Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
- Bake for 12 to 15 minutes.
- Remove the cookies and let them sit on the cookie sheet until they are completely cool.
