These Sourdough Pumpkin Chocolate Chip Cookies are an easy way to use up sourdough discard this fall. Made with brown butter, pumpkin spice, and plenty of melty chocolate chips, they're soft, cozy, and perfect for dessert!
I love revisiting older recipes and remembering why I shared them on the blog in the first place.
Which is exactly what happened when I recently retested these sourdough pumpkin chocolate chip cookies. I first shared this recipe almost two years ago now (I seriously cannot believe that!), and I'm happy to report that they still absolutely hold up as one of my favorite fall desserts.
In fact, I loved them so much during testing that I had to freeze the leftovers to stop myself from eating them all. And then I kept eating them frozen! Apparently, all self-control goes out the window when cookies, chocolate, and pumpkin are involved.
Made with sourdough discard, brown butter, pumpkin spice, and tons of melty chocolate chips, these cookies are soft, buttery, and packed with fall flavor. The brown butter adds a rich, nutty taste, while the brown sugar helps create a chewy texture.
I hope you give them a try and enjoy them as much as I do!
Can't get enough pumpkin? Try my sourdough pumpkin cream cheese bread, pumpkin muffins, pumpkin cinnamon rolls, pumpkin focaccia, or pumpkin-shaped sourdough bread.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds some moisture to the cookies, but mostly serves as an easy way to use up extra sourdough discard.
- Pumpkin Puree- Adds moisture, pumpkin flavor, and a little natural color to the cookies. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Pumpkin Pie Spice- Gives these cookies their warm, cozy fall flavor. You can use a store-bought blend or make your own pumpkin pie spice at home.
- Chocolate Chips- I like semi-sweet chocolate chips because their slight bitterness balances the sweetness of the cookies. Milk, dark, or white chocolate chips can also be used if you prefer.
- Butter- Brown butter adds a rich, nutty flavor and cooks off some water, helping balance the moisture from the pumpkin and sourdough discard for chewier cookies.
- All-Purpose Flour- Provides structure while keeping the cookies soft and fluffy. Measure by weight or use the spoon-and-level method to avoid adding too much flour, which can make the cookies cakey or dry.
- Brown Sugar- Adds sweetness while helping keep the cookies soft and chewy.
- Kosher Salt- Enhances the flavors and balances the sweetness. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you're using Morton’s Kosher Salt or table salt, use half the amount listed in the recipe.
Tips for Success
- Cool the brown butter completely. Let it solidify before mixing the dough so the cookies don't spread too much.
- Don't skip the chill time. Chilling helps prevent excess spreading and gives the flavors time to develop.
- Don't overbake. The centers should still look slightly soft when you take them out—they'll firm up as they cool.
- Use a cookie scoop. For even baking, use a cookie scoop or measuring spoon to portion the dough.
- Top with more chocolate chips. Press a few extra chocolate chips onto each ball of cookie dough before baking for a prettier finished look.
Follow along with these step-by-step photos to see how to make these soft and chewy sourdough pumpkin chocolate chip cookies. For the full instructions and measurements, check out the recipe card below!
Step 1: Brown the butter. Cook the butter until golden brown and nutty, then cool until solid.
Step 2: Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking soda, and salt.
Step 3: Combine wet ingredients. Beat the brown butter and sugars until creamy. Add the egg, then mix in the pumpkin, sourdough discard, and vanilla.
Step 4: Make the cookie dough. Mix in the dry ingredients just until combined, then fold in the chocolate chips. Cover and refrigerate for at least 1 hour.
Step 5: Bake. Scoop the chilled dough onto a parchment-lined baking sheet and bake at 350°F for 12–14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
How to Store
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
- Cookie scoop (optional)
Ingredients
- ½ cup (113 grams, 1 stick) unsalted butter
- 1 ½ cups (180 grams) all-purpose flour
- 2 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 6 tablespoons (90 grams) pumpkin puree
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Melt the butter in a small stainless steel saucepan over medium-low heat. Continue cooking, stirring frequently, until the butter turns amber with dark brown specks and smells nutty. Transfer the brown butter to a bowl and let it cool until solid. To speed this up, refrigerate it or place the bowl over ice, stirring occasionally.½ cup (113 grams, 1 stick) unsalted butter
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt. Set aside.1 ½ cups (180 grams) all-purpose flour, 2 teaspoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon Diamond Crystal Kosher Salt
- In a large bowl, use a hand mixer or stand mixer to beat the solidified brown butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and beat until light and fluffy. Mix in the pumpkin puree, sourdough discard, and vanilla until well combined.½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large egg, 6 tablespoons (90 grams) pumpkin puree, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Gently fold in the chocolate chips. Cover and refrigerate the dough for at least 1 hour, or up to 2 days.¾ cup semi-sweet chocolate chips
- About 20 minutes before baking, preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Scoop tablespoon-sized portions of chilled dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are lightly golden and the centers look just set. The centers may still look slightly soft when they come out of the oven—they'll continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container for up to 4 days or freeze for up to 3 months.
Bea says
Very good, I used coconut sugar to replace brown sugar, and monk fruit sugar to replace white. They are delicious!
Ashley Petrie, RDN, LDN says
Hi Bea! So glad you enjoyed them and good to hear they still worked well with sugar substitutes - very helpful info. Thanks! 🙂
M says
Hi! How much butter should you have after browning it?
Ashley Petrie, RDN, LDN says
Hi! This is a bit of a tough one to answer since water content in butter varies from brand to brand. A rough estimate is that you lose about 20-25% of the weight when you brown a stick of butter. Hope this helps! 🙂
Madison Hart says
I made these but rather than using chocolate chips, I used maple chips! They were absolutely delicious! I got so many compliments on them. It was like fall in a cookie! Highly recommend this recipe!
Ashley Petrie, RDN, LDN says
That sounds amazing, Madison! 😍 I’m so glad everyone loved them. I’m definitely trying that combo next time!
Pamela Patrick says
Tons of compliments on these! Already made them twice ❤️
Ashley Petrie, RDN, LDN says
Hi Pamela! So glad you enjoy them 🙂
Rhonda Giroux says
These are so delicious! Wow!! Thank you for sharing. Rhonda
Ashley Petrie, RDN, LDN says
Hi Rhonda! Thank you so much for making them and sharing how much you enjoyed them. I truly appreciate it and you <3