Sourdough Pumpkin Chocolate Chip Cookies

Give your classic cookie game a seasonal twist with Sourdough Pumpkin Chocolate Chip Cookies.

These soft, chewy treats combine the warm flavors of spiced pumpkin with the tangy complexity of sourdough discard, creating a unique depth of flavor.

Rich chocolate chips add the perfect balance of sweetness, making every bite irresistible.

Not only are these cookies a delicious way to use up sourdough discard but they’re also a celebration of fall’s favorite flavors in a truly unforgettable dessert.

How to make Sourdough Pumpkin Chocolate Chip Cookies?

Preparation times: 15 minutes

Cooking times: 12 minutes

Course: Dessert

Cuisine: American

Yields: 24 cookies

Equipment Needed

• Large and Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Cooling rack

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup pumpkin puree
• 1 teaspoon cornstarch
• 1/2 cup sourdough discard
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped nuts (optional)

Instructions

1. Prepare the Wet Ingredients

In a large mixing bowl, whisk together the melted and cooled butter, pumpkin puree, sourdough discard, and both sugars (brown and granulated) until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and ground cinnamon.

3. Mix the Dough

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chocolate chips and chopped nuts, if using.

4. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step helps prevent the cookies from spreading too much during baking.

5. Bake to Perfection

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Scoop out dough balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.

6. Bake and Cool

Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts Of Sourdough Pumpkin Chocolate Chip Cookies

• Calories: 150
• Protein: 2g
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 12g

Serving Suggestions

➤ Pair with Warm Drinks: Enjoy them with a hot cup of coffee, spiced tea, or creamy hot chocolate for a cozy treat.

➤ Festive Plating: Serve on a wooden platter with a sprinkle of powdered sugar or a few mini pumpkins for a seasonal vibe.

➤ Dessert Spread: Add them to a dessert table alongside whipped cream or caramel dip for an extra indulgence.

➤ Gifting Idea: Wrap them in parchment paper with a festive ribbon for a thoughtful fall-themed gift.

Tips and Variations

▶ Substitute Spices: Add a pinch of nutmeg or ginger for extra warmth.

▶ Vegan Option: Replace butter with coconut oil and eggs with flax eggs.

▶ Add Mix-Ins: Try white chocolate chips or dried cranberries for a twist.

▶ Chilling Dough: For thicker cookies, chill the dough for 30 minutes before baking.

Frequently Asked Questions (FAQS)

Conclusion

Sourdough Pumpkin Chocolate Chip Cookies are the perfect harmony of seasonal warmth, rich chocolate, and tangy sourdough goodness.

With their unique flavor and soft, chewy texture, they’re sure to become a fall favorite. Share them with loved ones or enjoy them yourself—they’re a sweet treat worth savoring.