Sourdough Pumpkin Cookies

Cream Cheese Filling: To a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and cinnamon for 1–2 minutes until smooth and creamy. Transfer the mixture to a piping bag and pipe 18 mounds (about 1 ½–2 tablespoons each) onto a parchment-lined baking sheet. Place the fillings in the freezer to chill while you prepare the cookie dough.Note: The fillings should release easily from the parchment paper. Depending on the temperature of your ingredients, this may take more or less time, but I recommend freezing for at least 30 minutes.

Preheat the oven to 400ºF convection. See recipe notes for non-convection.

Mix wet ingredients: To a medium-sized bowl, beat the softened butter until light and fluffy. Add the brown sugar and granulated sugar, and cream together until smooth. Mix in the sourdough discard, canned pumpkin, and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.

Mix dough together: To a small bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk together to combine. Add the flour mixture to the butter mixture and mix until the wet and dry ingredients are fully incorporated. The dough should be smooth and not overly sticky.Note: The moisture level in your sourdough discard can vary, which may affect the dough. If the dough feels too sticky, add 1–2 tablespoons of flour as needed. The dough should be workable without leaving sticky residue on your fingers.

Stuff Cookies: Using a cookie scoop, portion the dough into 18 pieces (about 40 grams each). Remove the cream cheese fillings from the freezer and press one into the center of each portion. Shape the dough around the filling, sealing it completely, then roll it into a cylinder shape rather than a ball. Work quickly, as the cream cheese fillings will soften as they thaw.

Coat and Bake: In a small bowl, mix together the granulated sugar and pumpkin pie spice. Roll each dough ball in the mixture until fully coated. Place 9 dough balls on a parchment-lined baking sheet and press down lightly with your hand. Bake at 400ºF (convection) for 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet until mostly set before transferring to a wire rack. Enjoy!