Sourdough Pumpkin Chocolate Chip Cookies

A plate of sourdough pumpkin cookies with chocolate chips.

5 from 2 votes

Sourdough Pumpkin Chocolate Chip Cookies

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 14

Chill Time 1

Total Time 1 34

Servings cookies

Calories 245kcal

Author Ashley Petrie, RDN, LDN

Equipment

Hand mixer or stand mixer
Parchment paper
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.