1. Whisk together pumpkin puree, sourdough starter, warm water, olive oil, and minced garlic until smooth

2. Gradually stir in flour, salt, and herbs until a slightly sticky dough forms

3. Cover and rest the dough for 30 minutes to hydrate the flour

4. Knead gently for 5–7 minutes or perform two stretch-and-folds spaced 20 minutes apart

5. Place dough in an oiled bowl, cover, and ferment at room temperature for 2–3 hours until puffy

6. Turn dough onto a floured surface and divide into two portions, shape into balls, and rest for 15–20 minutes

7. Flatten each ball into a 1/4-inch-thick round using hands or a rolling pin

8. Optionally proof shaped rounds for 30 minutes for a softer texture

9. Preheat oven to 425°F, brush flatbreads with oil, add seeds or herbs, and bake on a sheet or stone for 12–15 minutes

10. Serve warm with dips, soups, or salads for a cozy fall meal