Ingredients:

  • 1 cup (240g) active sourdough starter or discard
  • 3 cups (375g) all-purpose flour
  • 1 tsp (6g) salt
  • 1 tbsp (12g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1g) ground cloves
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (120ml) warm milk

Instructions:

  1. In a large bowl, whisk together the pumpkin puree, sourdough starter, melted butter, and warm milk until the mixture is velvety and cohesive. Stir in the pumpkin pie spice, cinnamon, and cloves until the batter is a uniform orange hue.
  2. Sift in the flour, salt, sugar, baking powder, and baking soda. Using a spatula, fold the ingredients together until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead gently for 2-3 minutes until the dough is smooth and no longer tacky. Let the dough rest for 2 hours to allow the gluten to relax.
  4. Divide the dough into 12 equal portions (approximately 60g each). Roll them into balls and flatten them slightly into discs.
  5. Heat a non-stick griddle or cast-iron skillet over medium-low heat. Place the discs on the heat and cook for 5-7 minutes per side until a deep mahogany-colored crust forms and they spring back when pressed.