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Sourdough Pumpkin Cookies {with Starter or Discard}

Sourdough Pumpkin Cookies made with starter or discard for a soft, chewy treat. Tips for the best flavor and texture included!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 262
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup browned butter 2 sticks
  • 1 egg yolk
  • 1 ½ cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin spice
  • ¾ cup active sourdough starter or sourdough discard
  • ¼ cup pumpkin puree
  • 2 ¼ cups flour
  • 1 ½ cups chocolate chips 12 oz
  • 1 cup chopped pecans

Method
 

Brown the Butter
  1. Heat the butter in a small skillet or saucepan over medium heat. 
  2. 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! 
  3. Once browned, take the butter off the heat and let it cool slightly before pouring it into a large mixing bowl.
  4. Mix the Wet Ingredients
  5. 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.
  6. Add the Dry Ingredients
  7. 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.
  8. Stir in the Mix-Ins
  9. Gently fold in the chocolate chips and chopped pecans, making sure they’re evenly distributed.
  10. Bake
  11. Preheat your oven to 350°F. Scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. 
  12. 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.
  13. Cool and Enjoy
  14. Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.

Nutrition

Serving: 1cookieCalories: 262kcalCarbohydrates: 32gProtein: 2gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 28mgSodium: 208mgPotassium: 91mgFiber: 1gSugar: 20gVitamin A: 647IUVitamin C: 0.2mgCalcium: 30mgIron: 1mg

Notes

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: Sourdough will not rise in the fridge, but it will continue fermentation slowly in a cold environment. So if you want the benefits of long-fermented sourdough, chill the cookie dough for a few days 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.

Tried this recipe?

Let us know how it was!