Sourdough Pumpkin Oatmeal Cookies
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!
Servings 16 cookies
Calories 148kcal
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.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 6.5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 55mg | Fiber: 1g | Sugar: 7.5g | Calcium: 12mg | Iron: 0.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
