Sourdough Pumpkin Chocolate Chip Cookies
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!
Servings 24 cookies
Calories 125kcal
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.
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 5.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 69mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Calcium: 9mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
