Pumpkin Chocolate Chip Cookies with Sourdough

I have been experimenting with sourdough lately, and it is fun! Sourdough is my happy medium between a standard diet and a gluten-free diet. I have no idea if using the sourdough to make cookies destroys health benefits, and I don't want to find out. 

Last week, I made these sourdough chocolate chip cookies for the second time. We love them. Next, I made just the cookie part of these pumpkin sourdough sandwich cookies. The pumpkin cookies were so soft, like the top of a muffin. 

For Thanksgiving week, I wanted to make festive pumpkin cookies with chocolate chips. Combining and tweaking the recipes was a success. The texture is firmer than the original pumpkin cookies, and chocolate makes everything better. 

Pumpkin Chocolate Chip Cookies with Sourdough

1/2 cup butter, softened
1 cup brown sugar, firmly packed
2 eggs, beaten
1 cup sourdough starter
1 cup canned pumpkin (I only had 3/4 cup, and it worked fine)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking powder

1. Cream sugar with butter until fluffy. Add egg, pumpkin, sourdough starter, pumpkin, and vanilla.
2. In another bowl, mix flour, spices, and other remaining dry ingredients.
3. Mix dry ingredients into pumpkin mixture. The cookie dough will be very sticky.
4. Place spoonfuls of dough onto a greased cookie sheet. [Hint: If you want round cookies, make them round at this step.]
5. Bake at 350° for 15 minutes or until cookie quickly rises when pressed.