These soft and chewy sourdough pumpkin chocolate chip cookies are the perfect fall treat, using your sourdough discard for an extra layer of flavor.

Sourdough Pumpkin Chocolate Chip Cookies: A Delicious Discard Recipe 16

They bring together the comforting flavors of pumpkin and chocolate chips with the subtle tang of sourdough, creating a uniquely delicious cookie that’s hard to resist. This recipe is designed to be straightforward and enjoyable, even for those new to baking with sourdough discard.

Get ready to transform your sourdough discard into something truly special. This recipe is not only a fantastic way to utilize your extra starter but also yields a batch of cookies that are wonderfully moist and packed with flavor, making them an ideal treat for family gatherings, a cozy evening at home, or sharing with friends.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe for Sourdough Pumpkin Chocolate Chip Cookies is a true winner for several reasons. First, it’s an excellent way to use up sourdough discard, preventing waste and adding a unique depth of flavor to your baked goods. The discard contributes a subtle tang that beautifully complements the sweetness of the pumpkin and chocolate, elevating a classic cookie to something more sophisticated yet still incredibly approachable. It’s perfect for home bakers who maintain a sourdough starter and are looking for creative ways to incorporate their discard into everyday treats. These cookies are ideal for a cozy autumn afternoon snack, a comforting dessert after dinner, or even as a delightful addition to a potluck or bake sale. They appeal to both kids and adults, making them a versatile option for any occasion where a delicious, homemade cookie is desired.

Everything You Need To Make This Recipe Without Stress

Gathering all your ingredients before you start baking makes the process much smoother and more enjoyable. You likely have many of these staples in your pantry already, and a quick trip to the grocery store will cover the rest. We’ve focused on readily available items to ensure this recipe is as stress-free as possible.

INGREDIENTS:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup sourdough discard, unfed
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups semi-sweet chocolate chips

When it comes to substitutions, you have a few options to tailor these cookies to your preferences. If you don’t have light brown sugar, you can use all granulated sugar, though the brown sugar adds a lovely chewiness and molasses note. For the pumpkin puree, ensure you’re using plain pumpkin puree and not the pre-spiced pumpkin pie filling, as the latter contains added sugars and spices that will alter the flavor profile of the cookies. If you prefer a different type of chocolate, milk chocolate chips or even white chocolate chips would work wonderfully. You can also experiment with a mix of chocolate chips and chopped nuts like pecans or walnuts for added texture and flavor.

Time Needed From Start To Finish

Making these Sourdough Pumpkin Chocolate Chip Cookies is a relatively quick process, perfect for when you want a homemade treat without spending hours in the kitchen.

Preparation time: 15 minutes
Chill time (optional but recommended): 30 minutes (or longer)
Baking time: 10-12 minutes per batch
Total estimated time: Approximately 55 minutes to 1 hour, including a short chill time, depending on how many batches you bake at once.

How To Make It Step By Step With Visual Cues

Creating these delightful cookies is a straightforward process. Follow these steps for perfect results every time.

Cream the Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. You’ll notice the color lighten and the texture become airy.
Incorporate Egg, Vanilla, Pumpkin, and Sourdough Discard: Beat in the large egg and vanilla extract until well combined. Then, add the pumpkin puree and sourdough discard, mixing on low speed until just incorporated. Be careful not to overmix at this stage; you want everything to be evenly blended.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Ensure all the dry ingredients are thoroughly mixed to guarantee even distribution in the cookies.
Gradually Add Dry to Wet: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour are visible. Overmixing can lead to tough cookies.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon. Distribute them evenly throughout the dough.
Chill the Dough (Recommended): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the flavors meld and prevents the cookies from spreading too much during baking, resulting in a chewier texture.
Prepare for Baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake Until Golden: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still look soft. The cookies will continue to cook slightly as they cool. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Easy Variations And Serving Ideas That Fit Real Life

These Sourdough Pumpkin Chocolate Chip Cookies are fantastic on their own, but a few simple tweaks and serving suggestions can make them even more special. For a kid-friendly twist, consider adding a handful of mini chocolate chips along with the regular ones, or even some colorful sprinkles for a festive touch. You could also drizzle cooled cookies with a simple glaze made from powdered sugar and a touch of milk or cream cheese frosting for extra indulgence.

For a party or buffet, arrange the cookies on a nice platter. They pair wonderfully with a warm mug of apple cider, coffee, or a glass of cold milk. You can also make them into ice cream sandwiches by placing a scoop of vanilla or cinnamon ice cream between two cooled cookies. Another idea is to serve them alongside a scoop of whipped cream or a dollop of crème fraîche for a slightly more elegant dessert. For a different flavor profile, try swapping out some of the semi-sweet chocolate chips for white chocolate chips or even butterscotch chips. A pinch of ground ginger or cardamom can also enhance the pumpkin spice notes beautifully.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can encounter small issues, but knowing what to watch out for can save your cookies!

Overmixing the Dough: This is a common mistake that leads to tough, dry cookies. Once you add the flour, mix only until just combined and no dry streaks remain. The less you work the gluten in the flour, the more tender your cookies will be.
Using Pumpkin Pie Filling Instead of Puree: Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor balance of the recipe. Always double-check your can to ensure it says “100% Pure Pumpkin” or “Pumpkin Puree.”
Not Chilling the Dough: While optional, chilling the dough makes a significant difference. Warm dough spreads more quickly in the oven, resulting in thinner, crispier cookies. Chilling allows the butter to firm up and the flavors to deepen, leading to a thicker, chewier cookie. If you skip this step, expect a slightly flatter cookie.
Baking on an Unlined Baking Sheet: Cookies can stick to an ungreased baking sheet, making them difficult to remove and potentially tearing them. Always use parchment paper or a silicone baking mat for easy release and consistent baking.
Overbaking the Cookies: Pumpkin cookies tend to be soft, and it’s easy to overbake them, which will make them dry. Remove them from the oven when the edges are lightly golden and the centers still look a little soft. They will continue to set as they cool on the baking sheet.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your Sourdough Pumpkin Chocolate Chip Cookies fresh and delicious. Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. To maintain their softness, you can place a slice of bread in the container with the cookies; the cookies will absorb moisture from the bread.

If you want to make them ahead, you have a couple of options. You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 2-3 days. This is a great way to have fresh-baked cookies on demand. Just scoop and bake as directed, adding a minute or two to the baking time if baking from cold dough.

For longer storage, the cookie

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.