Ingredients:

For the Pumpkin Sourdough:

• 485g bread flour 
• 3g ground turmeric 
• 150g pumpkin purée
• 200g water
• 100g active sourdough starter
• 10g salt

For the Pumpkin Snickerdoodle Cookie Dough:

• 75g granulated sugar
• 70g packed light brown sugar
• 85g unsalted butter, room temperature
• 1 large egg yolk
• 1/4 cup canned pumpkin puree (I used Libbys)
• 1 teaspoon vanilla extract
• 150g all-purpose flour
• 1/2 tablespoon cornstarch
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice

Instructions:

Make the Pumpkin Sourdough:

1. In a large glass or ceramic bowl, mix together the warm water, pumpkin puree, and the ripe sourdough starter.
2. Add in the bread flour, ground turmeric powder, and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. The dough will feel tough throughout your stretch and folds but that is okay. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. 
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Make the Pumpkin Snickerdoodle Cookie Dough:

1. While you wait for the dough to proof, make the pumpkin snickerdoodle cookie dough. In a medium mixing bowl, mix together the all purpose flour, cornstarch, cream of tartar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, ground cloves, and ground allspice. Set aside.
2. In a large mixing bowl, cream together the butter, sugar and brown sugar until smooth and fluffy. Add in the eggs, pumpkin puree and vanilla extract.
3. Fold the dry ingredients into the wet ingredients until combined and you achieve a smooth cookie dough.
4. Transfer half of the cookie dough onto a sheet of parchment paper.
5. Cover with a second sheet of parchment and roll the dough into a rough rectangle (at least 10×5 inches).
6. Place the dough slab in the refrigerator for 1–2 hours to firm up.
7. Use the remaining half of the dough to bake decorative cookies for your finished sourdough bread, or freeze the dough balls to bake later.
8. Scoop 3-tablespoon portions of dough onto a parchment-lined baking sheet, leaving 2 inches between each. Freeze for 1 hour to firm up.
9. Preheat your oven to 350°F (175°C). Roll the chilled dough balls in granulated sugar to coat completely.
10. Bake for about 15 minutes, until golden brown and puffy. Allow the cookies to cool completely before using. Cookies can be stored in an airtight container for up to 3 days.

Shape the Dough:

1. Flip the proofed dough over your lightly floured work surface and gently stretch to a long rectangle. Unmold the chilled pumpkin snickerdoodle dough slab and place it down on top of the sourdough. Peel away and remove the parchment from the cookie dough slab. Sprinkle some ground cinnamon and pumpkin spice chocolate chips on top of the dough.
2. Then perform a book fold and seal at the seam. Then roll the log up tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
3. Dust with rice flour and place into banneton bread mold. 
4. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
5. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 25 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and lightly cover the top of the bread with some aluminum foil to prevent any potential burning and bake again for about 20-30 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before decorating the top with some pumpkin snickerdoodle cookies.
7. Cut, serve, and enjoy!