Sourdough Pumpkin Cream Cheese Snickerdoodles

In a small pot on low, brown:

 -1 stick (1/2 cup) unsalted butter. (113 g)

Butter should be caramel in color and have small brown flecks.  Set aside until room temperature. (I did this the night before.)

In a bowl sift together:

400 g ap flour 

2 teaspoons cream of tartar

1 teaspoons baking soda 

2 teaspoons pumpkin pie spice 

1/2 teaspoons salt

Set aside. 

Wet ingredients:

113 g Brown butter (previously made) 

1 cup white sugar

2/3 cup pumpkin puree

1 egg 

1 1/2 teaspoons vanilla

1/2 cup sourdough discard

Preheat oven to 375, and line a cookie sheet with parchment. In your stand mixer or with hand beaters whip together your brown butter and white sugar for about 3 minutes. Beat in pumpkin puree, 1 egg, and vanilla on high for 1 minutes. Add 1/2 cup sourdough discard on medium until all ingredients are well combined and fluffy. Add dry ingredients slowly on low until all ingredients are incorporated. 

Mix in a shallow bowl:

 1/2 cup white granulated sugar

 2 t pumpkin pie spice 

Filling:

In a bowl combine with beaters:

6 oz cream cheese

4 T white sugar, granulated 

1 T flour 

1/2 t vanilla 

Pinch of salt 

Chill prior to adding to cookie about 1 hour. 

Scoop half cookie dough into 2 Tablespoon portions, the other half in 2 oz (1/4 cup) portions. Chill pre- scooped dough about 1 hour. Take 2 oz cookie dough balls, and form into mini bowls. Scoop 2 teaspoons of cream cheese filling into center. Flatten 2 Tablespoon balls and add on top of filled cookies, like a lid. Pinch edges of cookie to seal. Roll into a ball- then roll in your sugar spice mix. Transfer to baking sheet lined with silicon mat (cookies can stick). Flatten cookies slightly with palm. Be gentle as filling can come out. 

OVERNIGHT FERMENT OPTION: 

After you scoop cookies, instead of filling and rolling in sugar transfer to tray and cover with wrap. Refrigerate overnight, then next day before you bake- follow steps to fill, then roll in sugar and follow normal baking steps listed.

Bake at 375 for 15 mins- flatten your cookie gently, being careful not to squish filling out. Bake an additional 10-15 minutes (depending on cookie size). Sprinkle with more sugar spice mix. Allow to cool completely. 

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