These Sourdough Pumpkin Oatmeal Cookies are an easy fall dessert made with sourdough discard, rolled oats, and plenty of pumpkin spice. They're soft, chewy, and cozy... basically everything you want in a pumpkin cookie!
Everyone who knows me knows I absolutely love oatmeal. I've eaten some form of it for breakfast nearly every day of my adult life, so it should come as no surprise that oatmeal cookies are my favorite kind of cookie. And with fall just around the corner, I've already been craving all the pumpkin things.
Since I like to revisit and retest my older recipes every once in a while, and I haven't updated this one since 2024, it felt like the perfect time to give these cookies a little refresh.
I did increase the amount of pumpkin spice this time and added chocolate chips, but overall, these sourdough pumpkin oatmeal cookies are still one of my go-to fall desserts.
They're soft, warmly spiced, and just a little chewy from the rolled oats. They also freeze really well! In fact, I was eating them straight from the freezer because that's just how I roll.
I hope you give them a try and enjoy them as much as I do!
Can't get enough sourdough pumpkin recipes? Check out my sourdough pumpkin bread, pumpkin cream cheese bread, pumpkin streusel muffins, pumpkin granola bars, and pumpkin cinnamon rolls.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Primarily adds moisture while giving you an easy way to use up extra starter.
- Pumpkin Puree- 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- A warm blend of cinnamon, ginger, and other spices gives these cookies their classic fall flavor. Use your favorite store-bought blend or make your own pumpkin pie spice at home.
- Rolled Oats- I recommend old-fashioned rolled oats because they give these cookies their hearty, chewy texture. Quick oats can be used in a pinch, but they will give the cookies a slightly softer texture.
- All-Purpose Flour- For the most consistent results, measure your flour by weight if possible, or use the spoon-and-level method to avoid adding too much.
- Butter- Make sure it's softened to room temperature so it can cream properly with the sugars.
- Kosher Salt- Salt enhances the flavors and balances the sweetness of the cookies. I use Diamond Crystal Kosher Salt; if you're using Morton’s Kosher Salt or table salt, use half the amount listed in the recipe.
Tips for Success
- Use rolled oats, not quick oats. Rolled oats give these cookies their chewy, hearty texture.
- Don’t skip the chill time. The dough is fairly soft because of the pumpkin and sourdough discard. Chilling helps firm up the butter and keeps the cookies from spreading too much.
- Don’t overbake. The centers should look just set and may still seem slightly soft when they come out of the oven. They’ll continue to firm up as they cool.
- Let them cool on the baking sheet. Giving them 5 minutes on the pan helps the cookies finish setting without drying them out.
- Add your favorite mix-ins. Chocolate chips, chopped pecans, walnuts, pumpkin seeds, or dried cranberries would all be delicious here.
Follow along with these step-by-step photos to make these soft and chewy sourdough pumpkin oatmeal cookies. For the full instructions and measurements, check out the recipe card below!
Step 1: Mix the dry ingredients. Whisk together the oats, flour, pumpkin pie spice, baking soda, and salt.
Step 2: Combine the wet ingredients. Beat the butter and sugars until creamy. Add the egg, then mix in the pumpkin, sourdough discard, and vanilla.
Step 3: Make the cookie dough. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in any optional mix-ins. Cover and refrigerate the dough for at least 1 hour.
Step 4: Portion the cookies. Scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 5: Bake. Bake at 350°F for 9–11 minutes, until the edges are lightly golden and the centers are just set.
How to Store
Store sourdough pumpkin oatmeal cookies in an airtight container for up to 4 days at room temperature.
For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
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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
- 1 ½ cups (120 grams) rolled oats
- 1 cup (120 grams) all-purpose flour
- 1 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 (113 grams, 1 stick) unsalted butter softened
- 6 tablespoons (75 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- ¼ cup (60 grams) pumpkin puree
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ½-1 cup mix-ins (chocolate chips, nuts, seeds, dried fruit, etc.) optional
Instructions
- In a medium bowl, whisk together the rolled oats, flour, pumpkin pie spice, baking soda, and kosher salt. Set aside.1 ½ cups (120 grams) rolled oats, 1 cup (120 grams) all-purpose flour, 1 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 softened 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 extract until well combined.½ cup (113 grams, 1 stick) unsalted butter, 6 tablespoons (75 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large egg, ¼ cup (60 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 any optional mix-ins, such as chocolate chips, nuts, seeds, or dried fruit. Cover and refrigerate the dough for at least 1 hour, or up to 2 days. Chilling firms up the butter and allows the oats to absorb some of the moisture, resulting in softer, chewier cookies.½-1 cup mix-ins (chocolate chips, nuts, seeds, dried fruit, etc.)
- 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, leaving about 2 inches between each cookie.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just set. Don't worry if the centers still look slightly soft—they'll continue to firm up as the cookies 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 at room temperature for up to 4 days or freeze for up to 3 months.
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