Sourdough Pumpkin Chocolate Chip Cookies

Sourdough pumpkin chocolate chip cookies are soft, chewy, and packed with cozy autumn flavors. The addition of sourdough starter gives these cookies a subtle tang that balances perfectly with the sweetness of pumpkin and chocolate. They’re a great way to use leftover starter and fill your home with the warm scent of fall baking.

These cookies combine the comforting taste of pumpkin spice with the unique depth of sourdough, creating a treat that’s both nostalgic and distinctive. Ideal for sharing at gatherings, packing in lunchboxes, or enjoying with a warm beverage.

Whether freshly baked or stored for later, these cookies stay moist, flavorful, and downright irresistible. With minimal effort, you can have bakery-style cookies ready to impress your family or guests.

Ingredients List

– 1 cup unsalted butter, softened
– 1 cup brown sugar, packed
– ½ cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup sourdough starter (discard or active)
– 1 cup pumpkin purée (not pumpkin pie filling)
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– ½ teaspoon nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon salt
– 1 ½ cups semisweet chocolate chips
– Optional: ½ cup chopped walnuts or pecans

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.

Step 2: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Use a hand or stand mixer for about 2–3 minutes.

Step 3: Beat in the egg, vanilla extract, sourdough starter, and pumpkin purée. Mix until fully combined and smooth. The mixture will be slightly soft due to the moisture from the pumpkin.

Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.

Step 5: Fold in the chocolate chips (and nuts if using). Make sure the mix-ins are evenly distributed throughout the dough.

Step 6: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 7: Bake for 12–15 minutes, or until the cookies are set around the edges and slightly soft in the center. They’ll firm up as they cool.

Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 180
Carbs: 24g
Protein: 2g
Fat: 9g

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To enjoy later, reheat a few seconds in the microwave for that fresh-from-the-oven warmth.

Pairings/Suggestions

These cookies pair beautifully with a hot cup of coffee, chai tea, or a glass of cold milk. You can also sandwich them with cream cheese frosting for a decadent fall treat. For a cozy dessert, warm one up and serve it alongside a scoop of vanilla ice cream.

Seasonal Relevance

Sourdough pumpkin chocolate chip cookies are perfect for the fall and winter months, especially around Halloween and Thanksgiving. Their spiced aroma and pumpkin flavor make them a seasonal must-bake. They also make great homemade gifts wrapped in a rustic tin or tied with ribbon for festive sharing.

Health Benefits

These cookies offer more than indulgent flavor—they bring some nutritional perks too. Pumpkin is rich in beta-carotene, vitamin A, and fiber, supporting eye health and digestion. Sourdough starter adds natural fermentation benefits that may aid in easier digestion. While they’re still a sweet treat, using real pumpkin and moderate sugar makes them a wholesome option compared to traditional cookies.

Pros and Cons

Pros	Cons
Uses leftover sourdough starter	Must chill dough if too soft
Moist, chewy, and flavorful	Slightly longer prep time
Seasonal and comforting	Can be sticky to handle
Freezer-friendly	Needs pumpkin purée on hand

Conclusion

These sourdough pumpkin chocolate chip cookies are the perfect fusion of tangy, sweet, and spiced flavors. The sourdough adds a hint of depth, while the pumpkin keeps them soft and tender with a melt-in-your-mouth texture. They’re festive, flavorful, and a creative way to use your sourdough discard.

Perfect for cozy autumn afternoons or holiday gatherings, these cookies deliver warmth and comfort in every bite. Once you bake them, you’ll find yourself reaching for this recipe every fall season—it’s a keeper for any sourdough lover.

FAQs

Q1: Can I use sourdough discard instead of active starter?
Yes! This recipe works perfectly with discard since the cookies don’t require rising. It’s a great way to use leftovers.

Q2: Can I make these cookies gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend. The texture will remain soft and chewy.

Q3: Do I have to chill the dough before baking?
If your dough feels too sticky or warm, chill it for 20–30 minutes. This helps control spreading during baking.

Q4: Can I use white chocolate chips instead of semisweet?
Absolutely! White chocolate pairs beautifully with pumpkin for a sweeter, creamier twist.

Q5: Can I freeze the dough for later use?
Yes. Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2 minutes to the baking time.