Name: Soft Sourdough Pumpkin Cookies for Cozy Fall Days
Prep time: 15 min
Cook time: 13 min
Total time: 33 min
Ingredients: 1/2 cup Unsalted Butter (can use salted butter for a different twist); 1 teaspoon Cinnamon; 1/2 teaspoon Nutmeg; 1/4 teaspoon Ground Cloves; 1/4 teaspoon Ground Allspice; 1/2 cup Granulated Sugar (can substitute with coconut sugar); 1/2 cup Brown Sugar; 1 cup Pumpkin Puree (prefer canned for consistency); 1 teaspoon Vanilla Extract (don’t skip this!); 1/2 cup Sourdough Discard (any aged discard will do); 2 cups All-Purpose Flour (can balance with whole-wheat flour); 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Chocolate Chips (try dark chocolate for richer taste); 1/2 cup Pecans (substitute with walnuts or omit for nut-free)

The warm aroma of baking cookies always brings me back to my favorite autumn memories, where the vibrant hues of pumpkins abound. Today, I’m excited to share my recipe for Soft and Chewy Sourdough Pumpkin Cookies, a delightful way to embrace the seasonal flavors we all love. Made with creamy pumpkin puree and infused with fragrant spices, these cookies are not only a cozy dessert but also a quick one-bowl treat that comes together in just under 30 minutes. Plus, they get even better as the days go by, making them perfect for early fall gatherings or an afternoon pick-me-up. Are you ready to elevate your baking game with a batch of these irresistible cookies? Let’s jump right in!

Why are these cookies so special?

Soft, Chewy Texture: These Sourdough Pumpkin Cookies boast a delightful blend of softness and chewiness, making each bite a heavenly experience.
Quick One-Bowl Wonder: No need for complicated steps! This recipe effortlessly comes together in one bowl, allowing for a seamless baking experience.
Seasonal Flavors: Infused with warm spices, these cookies are a perfect embodiment of fall, bringing that cozy, comforting vibe to your sweets.
Versatile Ingredients: With options to substitute and tweak, you can personalize your batch by adding chocolate chips or different nuts for a unique take.
Crowd-Pleasing Delight: Perfect for gatherings, friends, or family, these cookies are sure to be a hit. For more autumn-inspired treats, check out my easy Pumpkin Spice Latte!

Sourdough Pumpkin Cookies Ingredients

• For the best batch of Sourdough Pumpkin Cookies, check out these essential ingredients!

For the Cookies

Unsalted Butter – adds richness and flavor; you can use salted butter for a different twist.
Cinnamon – provides warm, sweet spice flavor to enhance the autumn vibe.
Nutmeg – introduces aromatic, nutty sweetness that complements pumpkin beautifully.
Ground Cloves – enhances the warm spice mix, giving depth to every bite.
Ground Allspice – complements the pumpkin’s earthy flavor with a lovely warmth.
Granulated Sugar – adds sweetness; substitute with coconut sugar for a more complex flavor.
Brown Sugar – contributes moisture and a deeper sweetness to the cookies.
Pumpkin Puree – binds the ingredients and maintains moisture; prefer canned for consistency.
Vanilla Extract – enhances the overall flavor profile; don’t skip this!
Sourdough Discard – introduces a tangy flavor without needing to activate starter; any aged discard will do.
All-Purpose Flour – provides structure; you can balance with whole-wheat flour for added nutrition.
Baking Powder – essential for helping cookies rise to that perfect softness.
Baking Soda – works as a leavening agent for that delightful chewiness.
Salt – balances the sweetness beautifully, enhancing the other flavors.
Chocolate Chips – adds bursts of sweetness and texture; try dark chocolate for a richer taste or skip for less sweetness.
Pecans – introduces a nice crunch; you can substitute with walnuts or omit for a nut-free version.

Feel free to gather these ingredients and prepare to fill your kitchen with the cozy aroma of freshly baked Sourdough Pumpkin Cookies! Enjoy the journey as much as the destination!

Step‑by‑Step Instructions for Sourdough Pumpkin Cookies

Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. This sets the stage for your Sourdough Pumpkin Cookies to bake evenly. As the oven warms, gather your mixing bowl and whisk, ensuring you’re ready for a seamless baking experience.

Step 2: Brown the Butter
In a small saucepan, melt ½ cup of unsalted butter over medium heat. Keep an eye on it, swirling occasionally until it starts to foam and turns golden brown, releasing a nutty aroma, about 5-7 minutes. Once browned, remove it from heat and allow it to cool slightly while you prepare the dry ingredients.

Step 3: Combine Spices and Sugars
In your large mixing bowl, combine the cooled browned butter with 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground allspice. Stir until the spices are evenly mixed, then add ½ cup of granulated sugar and ½ cup of brown sugar, blending until smooth and creamy for your Sourdough Pumpkin Cookies.

Step 4: Incorporate Wet Ingredients
Next, fold in 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, and ½ cup of sourdough discard into the sugar mixture. Mix until well combined, creating a lush base that infuses each cookie with delightful flavor. This combination sets a perfect foundation for the rest of the ingredients to come together.

Step 5: Mix in Dry Ingredients
Now, sprinkle in 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt into the wet mixture. Gently fold the flour mixture until just combined, taking care not to over-mix. The dough should be slightly thick yet moist, ready for the next layers of flavor.

Step 6: Add Chocolate and Nuts
Fold in 1 cup of chocolate chips and ½ cup of chopped pecans into the dough, ensuring they are evenly distributed throughout. This step enriches your Sourdough Pumpkin Cookies with bursts of chocolate and a delightful crunch from the nuts. Take a moment to admire your colorful mix before baking.

Step 7: Scoop and Shape
Using a large cookie scoop or tablespoon, portion the dough onto your prepared baking sheets, spacing them at least 2 inches apart. Lightly flatten each ball with the back of your scoop or palm, shaping them for even baking. This ensures your cookies spread beautifully while achieving that perfect soft texture.

Step 8: Bake to Perfection
Place the baking sheets into your preheated oven, baking for 11-13 minutes. You’ll know they’re ready when the tops appear dry but the cookies still look slightly underbaked for optimum softness. The delightful aroma of Sourdough Pumpkin Cookies will fill your home as they bake!

Step 9: Cool and Enjoy
Once baked, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This cooling period allows them to set perfectly, so you can enjoy warm, soft, and chewy Sourdough Pumpkin Cookies that will become a new favorite!

Expert Tips for Sourdough Pumpkin Cookies

Use Canned Purée: For the best texture and consistency, opt for canned pumpkin puree instead of homemade, as it’s more reliable for baking.
Avoid Overbaking: To keep your cookies chewy, pull them out when they appear slightly underbaked—the cookies will continue to set while cooling.
Measure Accurately: Use a kitchen scale to weigh your flour for precision; this prevents dry or overly wet dough, ensuring perfectly soft Sourdough Pumpkin Cookies.
Chill if Needed: If your dough seems too sticky, refrigerate it for 30 minutes before baking to help form perfect cookie shapes.
Spice Adjustments: Feel free to adjust the spice measurements to suit your taste; a little extra cinnamon can take the flavor to delightful new heights!
Flavor Variations: Experiment with chocolate chips, nuts, or dried fruits to personalize your Sourdough Pumpkin Cookies—each twist offers a unique deliciousness!

What to Serve with Soft and Chewy Sourdough Pumpkin Cookies

When the aroma of freshly baked cookies fills your kitchen, it’s time to think about the perfect accompaniments to enhance their delightful flavors.

Creamy Pumpkin Spice Latte: This cozy drink echoes the warm spices in the cookies, creating a comforting fall experience with every sip.
Vanilla Ice Cream: A scoop of smooth vanilla ice cream paired with warm cookies takes indulgence to a whole new level, adding a delightful contrast in temperature and texture.
Herbal Tea: Serve your cookies alongside a soothing cup of chamomile or chai tea for a relaxing treat that complements the spices perfectly.
Chocolate Milk: The rich chocolate flavors will play beautifully with chocolate chips in the cookies, satisfying both your sweet and creamy cravings.
Roasted Chestnuts: Their earthy flavor adds a seasonal crunch, making them a perfect hand-held snack to enjoy with cookies during autumn gatherings.
Spiced Apple Cider: Warmed cider infused with cinnamon and cloves will echo the flavors of the cookies, doubling down on the cozy fall vibes.

Gather your loved ones, brew a delicious drink, and enjoy the wonderful pairing of these treats for a truly comforting experience!

Sourdough Pumpkin Cookies: Variations & Substitutions

Feel free to get creative with these delightful cookies and make them uniquely yours; the possibilities are endless!

Nut-Free: Omit the pecans entirely or substitute with sunflower seeds for crunchy bites without the allergens. This option still delivers delicious texture and taste!
Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to cater to dietary needs. Just ensure it has a binding agent like xanthan gum included.
Dairy-Free: Use coconut oil or your favorite dairy-free butter as a replacement for unsalted butter, making these cookies friendly for lactose-intolerant friends.
Spicy Kick: Add 1/4 teaspoon of cayenne pepper to the spices for a surprising heat that complements the sweetness of the pumpkin beautifully. It’s a fun way to spice up dessert!
Coconut-Wonder: Incorporate shredded coconut into the dough for a tropical twist. It adds texture and a subtle sweet flavor that pairs wonderfully with pumpkin.
Fruitful Addition: Substituting 1/2 cup of chocolate chips with dried cranberries not only adds a tartness but provides a festive flair perfect for fall gatherings.
Healthier Sweetness: Try replacing half of the brown sugar with mashed ripe bananas or applesauce for reduced sugar cookies that still taste indulgent. They’ll be softer, too!
Sourdough Flavor Boost: Use a more mature sourdough discard for a tangier taste. This adjustment could lend an even deeper flavor to your cookies.

Each of these variations offers a delightful twist to the original recipe, ensuring your Sourdough Pumpkin Cookies are always a hit! And for more seasonal treats, don’t forget to check out my easy Pumpkin Spice Latte for the perfect pairing!

Storage Tips for Sourdough Pumpkin Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 7 days to maintain their soft and chewy texture.
Fridge: If you prefer a firmer cookie, refrigerate them in an airtight container for up to 2 weeks. Allow them to reach room temperature before enjoying.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to 1 month.
Reheating: To enjoy warm cookies straight from the freezer, bake directly from frozen at 350°F (175°C) for 5-7 minutes, or until warmed through.

Make Ahead Options

These Sourdough Pumpkin Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 3 days in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator. This not only saves you time during busy weekdays but also allows the flavors to meld beautifully. When you’re ready to bake, simply scoop the chilled dough onto a baking sheet and bake as directed, adding an extra minute or two if baking from the fridge. For longer storage, you can freeze the dough for up to 1 month. Just scoop the dough onto baking sheets, freeze until solid, and then transfer to a freezer bag. Bake the frozen dough directly without thawing for freshly baked cookies anytime!

Sourdough Pumpkin Cookies Recipe FAQs

What type of pumpkin puree should I use?
Absolutely! For the best results in your Sourdough Pumpkin Cookies, I recommend using canned pumpkin puree. It provides a consistent moisture level and texture, which ensures your cookies remain soft and chewy. Homemade pumpkin puree can vary in water content and may result in differing textural outcomes, so stick with the canned stuff for reliability.

How do I store leftover cookies?
Very good question! To keep your Sourdough Pumpkin Cookies fresh, store them in an airtight container at room temperature for up to 7 days. If you prefer a firmer cookie, you can refrigerate them, keeping them in an airtight container for up to 2 weeks. Let them come to room temperature before enjoying!

Can I freeze the cookie dough?
Of course! Freezing the cookie dough is a great way to have fresh cookies on demand. To freeze, portion the dough using a cookie scoop on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours, then transfer the dough balls to an airtight container or freezer bag. They can be frozen for up to 1 month. When you’re ready to bake, just add a couple of extra minutes to the baking time, baking them directly from the freezer.

What do I do if my cookies come out too dry?
No worries! If your Sourdough Pumpkin Cookies end up dry, it may be due to overbaking or inaccurate measurements—especially with the flour. To prevent this, make sure to check them when they’re just slightly underdone. If the dough feels too thick, you can add a tablespoon of milk or water to loosen it up. Or if you find your dough too wet, refrigerate it for about 30 minutes to help with that consistency before baking.

Are there any dietary considerations for these cookies?
Great question! These Sourdough Pumpkin Cookies contain common allergens like gluten and dairy. For a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. If you’re avoiding nuts, simply omit the pecans or replace them with seeds. As for pets, it’s always best to keep these delicious cookies away from them, especially since chocolate can be harmful to dogs and cats.