By Cheryl Orr

I love autumn’s cool breezes and the splendor of the trees’ colorful display before shedding their leaves, and of course the fabulous fall flavors. I have once again embraced pumpkin spice hysteria and been craving pumpkin sweets and treats.

Pumpkin is popular in both sweet and savory dishes from biscuits, pancakes, cakes, pies and breads to pastas, enchiladas, soups, and stews. A favorite for many locals are my sweet and savory ham biscuits made with sweet potato or pumpkin angel biscuits, a recipe I have shared in the past.
Taking the time to roast a pumpkin for that tasty flesh is best but when time is of the essence canned pumpkin is a great substitute with a just a little sacrifice to taste and none to nutrients.
Pumpkin is high in fiber, vitamin K, C and potassium and even contains protein.
Pumpkins are a member of the squash family and are grown around the world. Last year,
roughly 27 tons were produced, and China led the way. Pumpkins are native to North America and one of the oldest plants our country’s ancestors domesticated, and anthropologists have data showing it was used by man as early as 7,500 BC.
I wanted to incorporate a hint of pumpkin flavor along with a pinch of warm, fall spices in a
cookie recipe. This week I have included my recipe for Sourdough Pumpkin Spice Cookies. These cookies are pillowy soft and drizzled with a buttery maple syrup icing, and filled with warm autumnal spices and pumpkin. You can substitute dry yeast that you’ve activated in warm water if you don’t have sourdough.
Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Sourdough Pumpkin Spice Cookies

Makes 48 cookies
INGREDIENTS

• ¾ cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup light brown sugar
• 3 egg yolks, room temperature
• 1 ½ cups pure pumpkin puree
• ¾ cup sourdough starter (or substitute 1/3 cup warm water mixed with 1
• Packet yeast plus 1 teaspoon sugar)
• 2½ teaspoons pure vanilla extract
• 5 cups all-purpose flour
• ½ teaspoon baking powder
• 1½ teaspoon baking soda
• 1½ teaspoons kosher salt
• 1 teaspoon cinnamon
• ¾ teaspoon nutmeg
• ¾ teaspoon ginger
• ½ teaspoon allspice
• ½ teaspoon cloves

ICING

• 1 ½ cups powdered sugar
• 3 tablespoons melted butter
• ½ cup pure maple syrup
• 2 ½ teaspoons vanilla
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 tablespoon cinnamon sugar mixture

PREPARATION

1. In the bowl of a stand mixer cream together the butter and sugar for 5 minutes until
   fluffy. Mix in the brown sugar until fully incorporated. Add the egg yolks one at a time,
   fully blending in each yolk well. Mix in the pumpkin and sourdough starter, followed by
   the vanilla. Scrape down sides of mixer bowl to ensure mixture is fully incorporated.
2. Combine dry ingredients in a large bowl and whisk together. Add the flour mixture
   one cup at a time, stirring, and scraping down sides of bowl, until well combined. Cover
   bowl and refrigerate for 2 hours.
3. Preheat oven to 375 degrees. Line baking sheets with parchment and set aside. Using
   a 1 ½ tablespoon scoop, or spoons, form dough into balls and place each dough ball
   about 2-inches apart on prepared baking sheet.
4. Bake 15 minutes until puffed, and beginning to lightly brown. Cool on pan for 10
   minutes and then transfer to a rack to cool completely.
5. Meanwhile whisk together icing. Drizzle icing across the cookies and sprinkle top of
   each cookie with cinnamon sugar. Store in an air-tight container.

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Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com