Fall baking always makes me happy. There’s something about the smell of cinnamon and pumpkin that makes the whole house feel cozy. But I’ll be honest – I used to avoid making cookies during busy autumn weekends because of all the butter softening and planning ahead.
That’s where my sourdough starter comes to the rescue. I can use my discard instead of letting it go to waste, and these cookies come together so much easier than regular ones. The sourdough gives them this slight tang that pairs perfectly with the pumpkin and chocolate chips. Plus, I always have starter sitting in my fridge anyway.
Want something that tastes like fall but doesn’t require a lot of fuss? These are your cookies. They’re soft, they freeze well, and they use up that sourdough discard you might otherwise toss.
Why You’ll Love These Sourdough Pumpkin Chocolate Chip Cookies
- Perfect use for sourdough discard – Instead of throwing away your unfed starter, you can turn it into these delicious cookies that have a subtle tangy flavor that pairs beautifully with the pumpkin and chocolate.
- Fall flavors in every bite – The combination of warm pumpkin pie spice, creamy pumpkin puree, and rich chocolate chips creates the perfect autumn treat that tastes like the season.
- Soft and chewy texture – The pumpkin puree and sourdough discard work together to create cookies that stay wonderfully soft and tender, not dry or crumbly like some pumpkin baked goods.
- Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, making this an easy recipe to whip up when you’re craving something sweet.
- Ready in about an hour – From start to finish, you can have warm cookies on your table in just over an hour, perfect for when you want a homemade treat without spending all day in the kitchen.
What Kind of Pumpkin Puree Should I Use?
For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Look for canned pumpkin that lists only pumpkin as the ingredient, without any added spices or sugar. Libby’s is a popular brand that works well, but any pure pumpkin puree will do the trick. If you’re feeling ambitious, you can make your own by roasting a sugar pumpkin and pureeing the flesh, but honestly, the canned stuff is convenient and gives consistent results. Just make sure to give it a good stir before measuring, as it can separate a bit in the can.
Options for Substitutions
These cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:
- Sourdough discard: Don’t have sourdough discard? You can skip it entirely and add an extra 2-3 tablespoons of flour to maintain the right dough consistency. The cookies will still taste great, just without that subtle tangy flavor.
- Pumpkin pie spice: Make your own blend with 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Or just use cinnamon alone if that’s all you have.
- Pumpkin puree: Sweet potato puree works as a 1:1 swap, or you can use mashed banana (though this will change the flavor profile). Make sure you’re using pure pumpkin, not pumpkin pie filling.
- Semi-sweet chocolate chips: Feel free to use dark chocolate chips, white chocolate chips, or even chopped walnuts or pecans. You can also mix and match – half chocolate chips and half nuts is always a winner.
- Brown sugar: If you’re out of brown sugar, mix ½ cup white sugar with 2 tablespoons molasses, or just use all white sugar (though you’ll lose some of that rich, caramel-like flavor).
Watch Out for These Mistakes While Baking
The biggest mistake with sourdough pumpkin cookies is using too much pumpkin puree, which can make your cookies spread too thin and turn out cake-like instead of chewy – stick to the exact measurement and make sure you’re using pumpkin puree, not pumpkin pie filling.
Another common error is not properly softening your butter, as cold butter won’t cream well with the sugars and can result in dense cookies, so let it sit at room temperature for about an hour before mixing.
Don’t skip chilling the dough for at least 30 minutes before baking, as the pumpkin and sourdough discard add extra moisture that needs time to firm up, and this step prevents your cookies from spreading too much on the baking sheet.
Finally, resist the urge to overbake these cookies – they should look slightly underdone in the center when you remove them, as they’ll continue cooking on the hot pan and become perfectly chewy once cooled.
What to Serve With Sourdough Pumpkin Chocolate Chip Cookies?
These cookies are perfect on their own, but they’re even better with a tall glass of cold milk for dunking or a warm cup of coffee that complements the pumpkin spice flavors. I love serving them alongside a scoop of vanilla ice cream for an easy fall dessert, or you can crumble them over some Greek yogurt for a sweet breakfast treat. They also make a great addition to any autumn gathering – just pile them on a plate next to some apple cider or hot chocolate. For something really special, try sandwiching two cookies together with cream cheese frosting or even a smear of peanut butter.
Storage Instructions
Store: These pumpkin chocolate chip cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them extra moist – just replace it every couple of days.
Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. The dough balls are great because you can bake fresh cookies whenever you want – just add an extra minute or two to the baking time.
Make Ahead: The cookie dough can be made up to 2 days ahead and kept covered in the fridge. Actually, chilling the dough helps prevent the cookies from spreading too much and gives them an even better texture when baked.
| Preparation Time | 30-60 minutes |
| Cooking Time | 12-14 minutes |
| Total Time | 42-74 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2800
- Protein: 25-30 g
- Fat: 110-120 g
- Carbohydrates: 370-390 g
Ingredients
For the dry mix:
- 2 1/4 cups plain all-purpose flour
- 1 tbsp pumpkin pie seasoning
- 1/2 tsp baking soda
- 1/2 tsp salt
For the wet mix:
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup canned pumpkin puree
- 2 tsp pure vanilla extract
- 1/3 cup unfed sourdough starter
For folding in:
- 1 1/4 cup semi-sweet chocolate chips
Step 1: Prepare the Dry Ingredients
- 2 1/4 cups plain all-purpose flour
- 1 tbsp pumpkin pie seasoning
- 1/2 tsp baking soda
- 1/2 tsp salt
In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie seasoning, baking soda, and salt until everything is well combined.
Set this bowl aside to use after the wet ingredients have been prepared.
Step 2: Brown the Butter and Combine with Sugars
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
Melt 1/2 cup (1 stick) of unsalted butter in a medium-sized saucepan over medium heat, stirring constantly until it turns a medium brown color and gives off a sweet, nutty aroma (2-4 minutes).
Remove from the heat and immediately add the remaining 1/4 cup of softened butter, stirring until it is fully melted.
Add the granulated sugar and brown sugar to the mixture, stirring until well combined, though the sugars may not fully dissolve.
Let the pan cool for about 5 minutes.
If you used a heavy or cast iron pan, let it cool completely, or transfer the mixture to a large mixing bowl to speed up the cooling.
Step 3: Mix in Wet Ingredients
- 2 tsp pure vanilla extract
- 1/3 cup canned pumpkin puree
- 1/3 cup unfed sourdough starter
Once the butter and sugar mixture has cooled, add in the vanilla extract, pumpkin puree, and unfed sourdough starter.
Whisk all together until the mixture is completely smooth.
I find whisking here helps ensure there are no streaks of pumpkin or sourdough left in the dough.
Step 4: Combine Wet and Dry Mixtures, Add Chocolate Chips
- dry mixture from Step 1
- wet mixture from Step 3
- 1 1/4 cup semi-sweet chocolate chips
Slowly add the dry ingredients from Step 1 into the bowl with the wet mixture from Step 3.
Use a rubber spatula and stir until just combined—avoid overmixing.
Next, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
These will melt into gooey pockets as the cookies bake.
I like to reserve a few chocolate chips to press on top of the dough balls for a more attractive look.
Step 5: Chill the Cookie Dough
- cookie dough from Step 4
Cover the finished cookie dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
This step helps the flavors meld and makes it easier to form the dough into balls.
If you have the time, I recommend chilling overnight for even better texture—patience really pays off here!
Step 6: Form and Bake the Cookies
- chilled dough from Step 5
Preheat your oven to 375°F (190°C).
Line two large cookie sheets with parchment paper.
Roll the chilled dough into 1¼-inch balls and arrange them in a 3×4 formation on the prepared sheets, ensuring enough space for the cookies to spread.
Bake for 12-14 minutes until the cookies are puffed and lightly golden.
They’ll look puffy in the oven but will settle as they cool.
Step 7: Cool and Serve
Allow the baked cookies to cool on the baking sheet for 5 minutes.
Then, transfer them to a wire rack to cool completely before serving.
I sometimes sneak a warm cookie straight from the sheet—they’re irresistible when the chocolate is still melty!
Tasty Sourdough Pumpkin Chocolate Chip Cookies
Ingredients
For the dry mix:
- 2 1/4 cups plain all-purpose flour
- 1 tbsp pumpkin pie seasoning
- 1/2 tsp baking soda
- 1/2 tsp salt
For the wet mix:
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup canned pumpkin puree
- 2 tsp pure vanilla extract
- 1/3 cup unfed sourdough starter
For folding in:
- 1 1/4 cup semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie seasoning, baking soda, and salt until everything is well combined. Set this bowl aside to use after the wet ingredients have been prepared.
- Melt 1/2 cup (1 stick) of unsalted butter in a medium-sized saucepan over medium heat, stirring constantly until it turns a medium brown color and gives off a sweet, nutty aroma (2-4 minutes). Remove from the heat and immediately add the remaining 1/4 cup of softened butter, stirring until it is fully melted. Add the granulated sugar and brown sugar to the mixture, stirring until well combined, though the sugars may not fully dissolve. Let the pan cool for about 5 minutes. If you used a heavy or cast iron pan, let it cool completely, or transfer the mixture to a large mixing bowl to speed up the cooling.
- Once the butter and sugar mixture has cooled, add in the vanilla extract, pumpkin puree, and unfed sourdough starter. Whisk all together until the mixture is completely smooth. I find whisking here helps ensure there are no streaks of pumpkin or sourdough left in the dough.
- Slowly add the dry ingredients from Step 1 into the bowl with the wet mixture from Step 3. Use a rubber spatula and stir until just combined—avoid overmixing. Next, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. These will melt into gooey pockets as the cookies bake. I like to reserve a few chocolate chips to press on top of the dough balls for a more attractive look.
- Cover the finished cookie dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This step helps the flavors meld and makes it easier to form the dough into balls. If you have the time, I recommend chilling overnight for even better texture—patience really pays off here!
- Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper. Roll the chilled dough into 1¼-inch balls and arrange them in a 3x4 formation on the prepared sheets, ensuring enough space for the cookies to spread. Bake for 12-14 minutes until the cookies are puffed and lightly golden. They'll look puffy in the oven but will settle as they cool.
- Allow the baked cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving. I sometimes sneak a warm cookie straight from the sheet—they’re irresistible when the chocolate is still melty!
