Name: Sourdough Pumpkin Cookies Recipe {with Starter or Discard}
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup 2 sticks browned butter; 1 egg yolk; 1 1/2 cups packed brown sugar; 1 tsp vanilla extract; 1 tsp salt; 1 tsp baking soda; 2 teaspoons pumpkin spice; 3/4 cup active sourdough starter (or sourdough discard); 1/4 cup pumpkin puree; 2 1/4 cups flour; 1 1/2 cups 12 oz. chocolate chips; 1 cup chopped pecans

Sourdough Pumpkin Cookies made with starter or discard for a soft, chewy treat. Tips for the best flavor and texture included!

Table of Contents

I love all things pumpkin and I’ve made sourdough pumpkin chocolate chip cookies using both sourdough starter discard and active starter, and the results are delicious either way. Since these cookies don’t require a long fermentation process, there’s no difference in texture or flavor, so just use what you have.

This is technically a sourdough discard recipe, meaning the dough won’t rise like it does with an active starter for sourdough bread. However, you can “cold-proof” the cookie dough in the fridge for a few days before baking if you want those long fermentation benefits. I keep sourdough cookie dough in my fridge or freezer at all times for a quick treat.

A quick but important tip before you get started: don’t skip browning the butter or swap in whole eggs, or you’ll end up with cakey cookies instead of the soft, chewy ones you want.

sourdough pumpkin cookies cooling on wire rack

Why You’ll Love This Recipe

It’s no secret that I’m into all sorts of sourdough recipes. I bet you’ll love these healthy pumpkin cookies too.

Deep, Rich Flavor in Every Bite: Pumpkin, browned butter, and sourdough come together to make a delicious, chewy cookie. The butter gives them a caramel-like depth, the pumpkin keeps them soft, and the sourdough adds just enough tang to round it all out. They’re not too sweet, not too spiced, they’re just a heavenly balance of warm, rich flavors.
A Mindful Way to Use Sourdough Discard: If you bake with sourdough, you know how fast the discard piles up when you feed for daily baking. These cookies put it to good use, giving them a tangy flavor you won’t get with regular cookie dough.
The Best Texture with Every Bite: Soft in the center, slightly crisp on the edges, packed with melty chocolate chips and crunchy pecans—these cookies have it all. The chocolate makes them rich, the pecans add just the right crunch, and the pumpkin keeps them from drying out. If you like thick, chewy cookies that stay soft for days, this recipe is for you.

What You’ll Need

INGREDIENTS

1 cup (2 sticks) browned butter
1 egg yolk
1 1/2 cups packed brown sugar
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
2 teaspoons pumpkin spice
3/4 cup active sourdough starter (or sourdough discard)
1/4 cup pumpkin puree
2 1/4 cups flour
1 1/2 cups (12 oz.) chocolate chips
1 cup chopped pecans

TOOLS

Mixing bowl wooden spoon or a stand mixer with a paddle attachment
Small skillet or saucepan for browning butter
Baking sheets lined with parchment paper
Cooling wire rack for setting the cookies
Measuring cups and spoons for pumpkin puree and spices

Step by Step Instructions

1. Brown the Butter

Heat the butter in a small skillet or saucepan over medium heat.

Stir often, watching closely as it turns golden brown with tiny brown flecks at the bottom. This step takes just a few minutes, but it makes all the difference in flavor!

Once browned, take the butter off the heat and let it cool slightly before pouring it into a large mixing bowl.

2. Mix the Wet Ingredients

Stir the brown sugar into the butter while it’s still warm. Why? Because this action helps create that soft, chewy texture you crave. Once combined, mix in the egg yolk, sourdough starter, vanilla extract, and pumpkin puree until smooth.

3. Add the Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking soda, and pumpkin spice. Gradually add this to the wet ingredients, stirring until just combined. Don’t overmix, or your cookies will be tough instead of soft and chewy.

4. Stir in the Mix-Ins

Gently fold in the chocolate chips and chopped pecans, making sure they’re evenly distributed.

5. Bake

Preheat your oven to 350°F. Scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone—don’t worry, they’ll set as they cool.

6. Cool and Enjoy

Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.

FAQ

1. Can I use canned pumpkin instead of fresh?

Yes! Just make sure you’re using pure pumpkin, not pumpkin pie filling—it has added sugar and spices that’ll mess with the flavor. If you make homemade pumpkin puree and your fresh pumpkin is a little watery, drain it first so the dough doesn’t get too soft. For more fall flavor, add an extra pinch of pumpkin pie spice.

2. Do I have to brown the butter for these cookies?

Yes, browning the butter is necessary. Because it adds a rich, nutty flavor and helps achieve that soft, chewy texture we all love when the milk liquids evaporate while browning. If you skip this step, the cookies may turn out more cake-like, and you’ll miss out on that awesome depth of flavor.

3. Can I use a different flour for these cookies?

You can, but keep in mind it might change the texture a bit. All-purpose flour is perfect for these cookies, giving them just the right balance of softness and chewiness. If you swap for whole wheat or gluten-free flour, expect a different texture. I mill my own flour and have use ancient grains, heritage grains, and modern grains for making cookie flour and they all work great – although my favorite grain for baking sweets is soft white wheat.

4. Can I add other mix-ins like raisins or dried cranberries?

Definitely! While this recipe calls for chopped chocolate chips and pecans, feel free to throw in raisins, dried cranberries, or whatever else you’re craving. Just be mindful of the dough consistency, and adjust the amounts if needed. Most of my recipes are born from just scanning my pantry and throwing in what looks good or what I have on hand and need to use. These sourdough toffee crunch cookies are a prime example of me having done just that!

5. What other sourdough pumpkin recipes can I try?

Start with sourdough pumpkin bread—it’s soft, slightly tangy, and perfect for breakfast or snacking. Then try sourdough pumpkin oatmeal cookies; they’re chewy, cozy, and full of fall flavor. Got extra starter? Use it in sourdough discard pumpkin muffins, pancakes, or other simple sourdough discard recipes. These might just become your new favorite pumpkin recipes—easy, tasty, and a smart way to use up discard.

Pro Tips for the Best Sourdough Pumpkin Cookies

Make sure to brown the butter: This is the secret to rich, chewy cookies with incredible flavor.
Don’t overmix: stir until just combined to keep the cookies soft.
Chill your dough: You do this for that extra sourdough tang. Let the dough rest in the fridge before baking.

Storage

Room temp: Store these sourdough pumpkin spice cookies in an airtight container for up to 5 days.
Refrigerator: Keep the dough in an airtight container for up to 5 days before baking.
Freezer: Scoop the dough into portions and freeze for up to 3 months.

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