These Sourdough Pumpkin Oatmeal Cookies are the perfect fall dessert - soft, chewy, and packed with pumpkin puree and warm spices. Plus, they’re a great way to use up sourdough discard!
I’m back with another sourdough pumpkin recipe! With fall in full swing and the holidays just around the corner, I wanted to share one last pumpkin treat before it's too late.
And since I've been updating some of my old blog posts with sourdough recipes, I decided to swap my pumpkin baked oats recipe for these delicious sourdough pumpkin oatmeal cookies.
This recipe is actually a twist on my classic sourdough oatmeal cookies. I simply added a bit of pumpkin puree and replaced the cinnamon with pumpkin pie spice to give them more of a fall flavor.
The result is a soft and chewy pumpkin oatmeal cookie with a mild sourdough flavor that's hearty enough to enjoy for dessert or breakfast.
I hope you give them a try and enjoy them as much as I do!
P.S. If you haven't tried my sourdough pumpkin chocolate chip cookies, pumpkin bread, pumpkin granola bars, or pumpkin cinnamon rolls yet, be sure to add them to your list.
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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- Adding sourdough starter discard to pumpkin oatmeal cookies brings moisture and a subtle tangy flavor. It's also a great way to reduce food waste.
- Pumpkin Puree- Adds natural pumpkin flavor, moisture, and a slight orange hue to the cookies. Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Rolled Oats- I prefer using rolled oats (sometimes called old-fashioned oats) because they give the cookies a hearty and chewy texture. Quick oats can work, but they may result in a slightly softer cookie.
- All-Purpose Flour- Flour is necessary to give the cookies structure. Be sure to measure it accurately to avoid dry, crumbly cookies.
- Butter- Adds a rich flavor that complements the pumpkin and spices. Creaming it with sugar incorporates air, creating a softer cookie texture.
- Pumpkin Pie Spice- This blend of cinnamon, ginger, and other warm spices gives the cookies their signature fall flavor. You can use a store-bought mix or easily make your own at home.
- Kosher Salt- Enhances the flavors in the cookie and balances the sweetness. If using table salt, use half the amount called for in the recipe.
Tips for Success
- Adjust the sourdough flavor. For a more pronounced sourdough tang, use older discard, as it has a stronger flavor. If you prefer a milder taste, go with fresher discard or even an active starter.
- Measure ingredients accurately. Accurate measurements, especially for the flour and oats, help avoid dry cookies. Use a kitchen scale or spoon the flour into the measuring cup and level it off with a knife.
- Chill the dough. Don’t skip this step! Chilling firms up the butter, preventing excessive spread in the oven. It also allows the oats to soften, resulting in a softer, chewier cookie.
- Experiment with mix-ins. These sourdough pumpkin oatmeal cookies make a great base for experimenting. Try adding chocolate chips, dried cranberries, pumpkin seeds, walnuts, or any of your favorite mix-ins for extra flavor and texture.
Here is how to make pumpkin oatmeal cookies with sourdough discard.
Step 1: Mix dry ingredients. In a small bowl, combine the rolled oats, flour, pumpkin pie spice, baking soda, and kosher salt. Stir to blend, then set aside.
Step 2: Combine wet ingredients. In a large mixing bowl, use a hand mixer to beat the softened butter with the brown and granulated sugars until smooth and creamy. This should take about 1-2 minutes. Add the egg to the butter mixture, beating until fully incorporated. Then, mix in the pumpkin puree, sourdough discard, and vanilla extract until the ingredients are combined. (It’s normal for the mixture to look slightly curdled at this stage.)
Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until no dry flour remains. If you’re using any mix-ins like chocolate chips or nuts, gently fold them in now. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 2 days). Chilling helps firm up the butter and softens the oats for a chewy texture.
Step 4: Portion cookie dough. About 20 minutes before you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop heaping tablespoons of chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Step 5: Bake cookies. Bake in the preheated oven for 9-11 minutes, until the edges start to turn golden and the centers look just set. Don’t worry if the centers seem slightly underbaked - they’ll firm up as they cool.
Step 6: Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
How to Store
Store these sourdough pumpkin oatmeal cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze in a freezer-safe storage bag or container for up to 3 months.
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
Ingredients
- 1 ½ cups (120 grams) rolled oats
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal Kosher Salt
- ½ cup (113 grams, 1 stick) unsalted butter softened
- ⅓ cup (70 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 large (50 grams) egg
- ¼ cup (60 grams) pumpkin puree
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ½ cup mix-ins (chocolate chips, nuts, seeds, etc.) optional
Instructions
- In a small bowl, combine the rolled oats, flour, pumpkin pie spice, baking soda, and kosher salt. Stir to blend, then set aside.1 ½ cups (120 grams) rolled oats, 1 cup (120 grams) all-purpose flour, ½ teaspoon pumpkin pie spice, ½ teaspoon baking soda, ¼ teaspoon Diamond Crystal Kosher Salt
- In a large mixing bowl, use a hand mixer to beat the softened butter with the brown and granulated sugars until smooth and creamy. This should take about 1-2 minutes. Add the egg to the butter mixture, beating until fully incorporated. Then, mix in the pumpkin puree, sourdough discard, and vanilla extract until the ingredients are combined. (It’s normal for the mixture to look slightly curdled at this stage.)½ cup (113 grams, 1 stick) unsalted butter, ⅓ cup (70 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ¼ cup (60 grams) pumpkin puree, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until no dry flour remains. If you’re using any mix-ins like chocolate chips or nuts, gently fold them in now. Cover the bowl and refrigerate the dough for at least 1 hour (or up to 2 days). Chilling helps firm up the butter and softens the oats for a chewy texture.½ cup mix-ins (chocolate chips, nuts, seeds, etc.)
- About 20 minutes before you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop heaping tablespoons of chilled dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, until the edges start to turn golden and the centers look just set. Don’t worry if the centers seem slightly underbaked - they’ll 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. Enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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