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Sourdough Pumpkin Cookies

Soft Sourdough Pumpkin Cookies for Cozy Fall Days

These Soft Sourdough Pumpkin Cookies are a delightful blend of flavors, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 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

Equipment

  • Oven
  • Mixing bowl
  • Whisk
  • Saucepan
  • Baking Sheets
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. Melt ½ cup of unsalted butter in a small saucepan over medium heat until browned, about 5–7 minutes.
  3. Combine the cooled browned butter with spices and sugars in a large mixing bowl until smooth.
  4. Fold in pumpkin puree, vanilla extract, and sourdough discard until well combined.
  5. Sprinkle in flour, baking powder, baking soda, and salt, and gently fold until just combined.
  6. Fold in chocolate chips and chopped pecans until distributed evenly throughout the dough.
  7. Scoop and space the dough on prepared baking sheets, flattening each ball lightly.
  8. Bake for 11-13 minutes until tops appear dry and slightly underbaked.
  9. Let cookies cool on sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For the best texture, use canned pumpkin puree and avoid overbaking for chewier cookies.

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