Sourdough Pumpkin Oat Cookie with Whole Wheat Kamut
Rated 3.6 stars by 377 users
Bake at:
350 degrees
Ingredients
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1 cup (2 sticks) butter
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1 cup granulated sugar
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¾ cup packed brown sugar
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1 egg
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2 teaspoons vanilla extract
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1 cup pumpkin puree
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2 cups oats
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1 and 2/3 cup Whole Wheat Kamut or White Kamut flour, but I use the Whole Wheat
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1 teaspoon baking soda
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1 teaspoon salt
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1 ½ teaspoons ground cinnamon
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1 ½ teaspoons pumpkin pie spice
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¼ sourdough discard (Optional)
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2 cups white chocolate chips
Cinnamon Glaze
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2 cups powder sugar
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¼ teaspoon cinnamon
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1 teaspoon vanilla
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3 Tablespoons milk
Directions
In the bowl of a stand mixer fitted with the paddle attachment, cream together: soft butter, sugar, brown sugar, eggs, vanilla, baking soda, salt, cinnamon, pumpkin spice. Mix until lighter and fluffy.
Scrape down bowl, add the pumpkin and sourdough discard and mix until combined
Next add in the whole wheat Kamut, oats.
Scrape bowl down mix again.
Add white chocolate chips
Baking on a cookie sheet lined w parchment, for 10–12 minutes (usually 11 minutes). Pull and allow to cool completely on cookie sheet.
Cinnamon Glaze
In a bowl, measure in all ingredients and mix with a whisk or Food Nanny dough hook until completely smooth.
Drizzle cinnamon glaze over cooled cookies
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