Soft, fluffy pumpkin cookies warmly spiced and rolled in cinnamon-sugar, with a delicate sourdough tang for depth and balance.
In a small-medium bowl, whisk together flour, salt, 1 1/2 teaspoons pumpkin pie spice, and baking soda; set aside.
In a large bowl, whisk melted, cooled butter with brown sugar and 1/4 cup of the white sugar for about 1 minute.
Whisk in the egg, egg yolk, and vanilla until combined.
Stir in pumpkin puree and sourdough discard until well combined.
Fold dry ingredients into wet just until a soft dough forms. Cover and refrigerate 2–3 hours or up to overnight.
When ready to bake, preheat oven to 350°F (175°C) and line a baking sheet with parchment.
In a small dish, mix remaining 1/4 cup white sugar with remaining 1 teaspoon pumpkin pie spice.
Divide dough into 12 equal portions; roll each into a ball/disc, coat in the sugar-spice mixture, and place on the prepared sheet.
Bake 12–14 minutes, until edges are golden and centers are slightly soft. Cool on the pan 10 minutes, then transfer to a rack to finish cooling.