These Sourdough Pumpkin Chocolate Chip Cookies are a fun fall twist on a classic. Made with sourdough discard, pumpkin puree, and warm spices, they’re perfectly soft and fluffy with plenty of gooey, melty chocolate chips.
I know it's still technically summer, but the end of August is when I start to embrace all things fall. There's nothing like a warmly spiced dessert baking in the oven and a fall-scented candle flickering in the background.
This week, I'm excited to share one of my favorite fall desserts - sourdough pumpkin chocolate chip cookies.
If you love my classic sourdough chocolate chip cookies, you'll adore this fall-inspired twist. These cookies feature pumpkin puree, pumpkin pie spice, brown butter, and plenty of chocolate chips.
And the best part? You can prepare them the same day or refrigerate the dough overnight for easy baking later. They’re perfect for any fall gathering or Halloween party.
I hope you enjoy them as much as I do!
Don’t forget to check out my other fall favorites: sourdough pumpkin oatmeal cookies, sourdough pumpkin cinnamon rolls, sourdough pumpkin granola bars, sourdough pumpkin bread, and sourdough discard pumpkin muffins.
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Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and a subtle tangy flavor. It also helps use up excess discard to prevent food waste. If you're new to sourdough baking, check out my guide on how to make sourdough starter from scratch.
- Pumpkin Puree- Gives the cookies a slightly orange hue while also adding moisture and pumpkin flavor. Use canned or make your own pumpkin puree.
- Pumpkin Pie Spice- A blend of warm spices like cinnamon and ginger. Use a store-bought mix or make your own pumpkin pie spice using individual spices.
- All-Purpose Flour- Provides structure to the cookies while maintaining a tender texture. Be sure to measure accurately to avoid overly cakey cookies.
- Butter- Browning the butter adds a rich, nutty flavor that complements the warm fall spices and removes the butter's water content. This balances the moisture from the sourdough discard and helps give the cookies a chewier texture.
- Chocolate Chips- Semi-sweet chocolate chips are the perfect balance of bitter chocolate flavor and sweetness. Feel free to get creative with mix-ins! Try white chocolate chips, chopped walnuts, pumpkin seeds, dried cranberries, and more.
Tips for Success
- Plan ahead. Allow time for the brown butter to cool and solidify before mixing the dough, and let the dough chill for at least one hour before baking.
- Measure accurately. For best results, use a food scale to measure ingredients by weight, especially flour. If you don't have a scale, spoon the flour into a measuring cup and level it off to avoid cakey cookies.
- Avoid overmixing. Mix the dough only until combined to prevent overdeveloping gluten, which can make cookies tough.
- Don't skip chilling the dough. Chilling the dough helps prevent excessive spreading and enhances flavor. The longer you chill, the better the flavor.
- Use a cookie scoop. For even baking, use a cookie scoop or measuring spoon to portion out the dough.
- Top with more chocolate chips. Press a few extra chocolate chips onto the top of each cookie dough ball before baking for a more appealing finished look.
Here is how to make sourdough pumpkin cookies with chocolate chips.
Step 1: Brown the butter. In a small stainless steel saucepan, melt the butter over medium-low heat. Continue cooking until the butter turns a rich amber color with brown specks and develops a nutty scent. Transfer the brown butter to a large mixing bowl and let it cool until solidified. Speed up the process by refrigerating or placing the bowl over ice while stirring.
Step 2: Whisk together dry ingredients. In a small bowl, whisk together the flour, baking soda, kosher salt, and pumpkin pie spice. Set aside.
Step 3: Combine wet ingredients. Add the brown sugar and granulated sugar to the bowl with the solidified brown butter. Use a hand mixer to cream the butter and sugars until light and fluffy. Beat in the egg until well combined. Mix in the pumpkin puree, sourdough discard, and vanilla extract until smooth.
Step 4: Mix the batter. Gradually add the dry ingredients to the wet mixture, beating until just combined. Gently fold in the chocolate chips.
Step 5: Chill the dough. Cover the dough and refrigerate for at least one hour or up to 24 hours.
Step 6: Preheat the oven. About 20 minutes before the dough is done chilling, preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
Step 7: Bake the cookies. Drop 2-tablespoon-sized balls of dough onto the parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.
Step 8: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Store
Cookie Dough:
- Refrigerator: Store covered in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. For easy baking, flash-freeze dough balls on a parchment-lined sheet before transferring to a freezer-safe container.
Baked Cookies:
- Room Temperature: Keep in an airtight container for up to one week.
- Freezer: Freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for 8-12 months. Thaw at room temperature or reheat in the oven.
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
- Kitchen scale optional
Ingredients
- ½ cup (113 grams or 1 stick) unsalted butter
- 1 ½ cups (180 grams) all-purpose flour
- 2 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large (50 grams) egg
- 6 tablespoons (90 grams) pumpkin puree
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ¾ cup (128 grams) semi-sweet chocolate chips
Instructions
- In a small stainless steel saucepan, melt the butter over medium-low heat. Continue cooking until the butter turns a rich amber color with brown specks and develops a nutty scent. Transfer the brown butter to a large mixing bowl and let it cool until solidified. Speed up the process by refrigerating or placing the bowl over ice while stirring.½ cup (113 grams or 1 stick) unsalted butter
- In a small 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 kosher salt
- Add the brown sugar and granulated sugar to the bowl with the solidified brown butter. Use a hand mixer to cream the butter and sugars until light and fluffy. Beat in the egg until well combined. Mix in the pumpkin puree, sourdough discard, and vanilla extract until smooth.½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, 6 tablespoons (90 grams) pumpkin puree, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet mixture, beating until just combined. Gently fold in the chocolate chips.¾ cup (128 grams) semi-sweet chocolate chips
- Cover the dough and refrigerate for at least one hour or up to 24 hours.
- About 20 minutes before the dough is done chilling, preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Drop 2-tablespoon-sized balls of dough onto the parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Storage: Store completely cooled cookies in an airtight container for up to one week or freeze for up to 12 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! 🙂