As the leaves begin to turn and the air gets a little crisper, there’s nothing quite like the comforting aroma of freshly baked cookies filling your kitchen.

Sourdough Pumpkin Chocolate Chip Cookies: A Fall Favorite! 16

These sourdough pumpkin chocolate chip cookies are the quintessential fall treat, combining the warm spices of pumpkin with the rich sweetness of chocolate chips, all enhanced by the subtle tang of sourdough discard. They’re soft, chewy, and utterly irresistible.

This recipe is designed to be straightforward and approachable, perfect for bakers of all skill levels looking to use up their sourdough discard in a delicious and seasonal way. Get ready to bake a batch of cookies that will become a new fall favorite in your home!

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 is a true winner for several reasons. First, it’s an excellent way to utilize your sourdough discard, preventing waste and adding a unique depth of flavor to your cookies without the need for a fully active starter. The discard contributes a slight tanginess that perfectly complements the pumpkin and chocolate, making these cookies stand out from traditional versions. It’s ideal for busy families because the preparation is quick, and the baking time is minimal, meaning you can have fresh, warm cookies on the table in under an hour. These cookies are perfect for an after-school snack, a cozy dessert on a cool evening, or even a delightful addition to a fall potluck or gathering. They offer a taste of autumn in every bite, making them a comforting treat for anyone who loves pumpkin and chocolate.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin will make the baking process smooth and enjoyable. Most of these items are likely already in your pantry, especially if you’re a regular baker or sourdough enthusiast.

INGREDIENTS:

1/2 cup unsalted butter, softened
1/2 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 unfed sourdough discard, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

For the pumpkin puree, make sure 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 these cookies. If you don’t have unsalted butter, you can use salted butter and reduce the added salt in the recipe to 1/8 teaspoon. Feel free to use your favorite type of chocolate chips – milk chocolate, dark chocolate, or even white chocolate chips would work wonderfully as a substitute or addition.

Time Needed From Start To Finish

Preparing these delightful cookies is a relatively quick process, making them perfect for a spontaneous baking session.

Preparation time: 15 minutes
Baking time: 10-12 minutes
Total time: 25-27 minutes

This timing assumes your butter is already softened and your sourdough discard is at room temperature. If you need to soften butter, you can do so quickly by cutting it into small pieces and letting it sit on the counter for about 15-20 minutes, or by microwaving it in short 5-second bursts until just soft, not melted.

How To Make It Step By Step With Visual Cues

Follow these simple steps to create a batch of perfectly soft and chewy sourdough pumpkin chocolate chip cookies.

Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
Cream Butter and Sugars: In a large mixing bowl, 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 with an electric mixer.
Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Then, stir in the pumpkin puree and room temperature sourdough discard until everything is smoothly incorporated. The mixture might look a little curdled at this stage, but don’t worry, it will come together.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure these dry ingredients are thoroughly mixed to ensure even distribution in the dough.
Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tougher cookies. Stop mixing as soon as no streaks of flour remain.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips by hand using a spatula. Distribute them evenly throughout the dough.
Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. They will spread a bit.
Bake Until Golden: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The cookies will continue to set as they cool. Let them cool on the baking sheet for 5 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 delicious as is, but there are many ways to adapt them to your family’s preferences or for different occasions. For a fun twist, try adding 1/2 cup of chopped pecans or walnuts along with the chocolate chips for added crunch and nutty flavor. If you love warm spices, you can increase the cinnamon, nutmeg, and ginger slightly, or even add a pinch of ground cloves or allspice for a more complex spice profile.

For kid-friendly serving, a glass of cold milk is the perfect accompaniment. You can also make mini cookies by using a smaller scoop, which are great for lunchboxes or smaller hands. For a party or buffet, arrange them on a platter with a sprinkle of powdered sugar for an elegant touch. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a more decadent dessert. Consider drizzling them with a little melted white chocolate for an extra special presentation.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of these can help ensure your cookies turn out perfectly every time.

Overmixing the Dough: This is a frequent mistake that can lead to tough, dense cookies. Once you add the dry ingredients to the wet, mix only until the flour streaks disappear. A few lumps are fine.
Using Pumpkin Pie Filling: Make sure to use plain pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off the balance of the recipe. Always double-check the can label.
Melting the Butter: The recipe calls for softened butter, not melted. Softened butter creams properly with sugar to create air pockets, which contributes to the cookies’ light and chewy texture. Melted butter will result in flatter, greasier cookies.
Overbaking the Cookies: Pumpkin cookies tend to stay soft, so it can be tempting to bake them longer. However, overbaking will make them dry and crumbly. Look for lightly golden edges and centers that still look a little soft; they will firm up as they cool.
Not Chilling the Dough (Optional but helpful): While not strictly required for this recipe, chilling the dough for 30 minutes can help prevent spreading, especially if your kitchen is warm. If your cookies are spreading too much, try chilling the dough next time.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your cookies fresh and delicious, and you can also prepare them ahead of time for convenience.

Storing Baked Cookies: 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.

Freezing Baked Cookies: For longer storage, baked cookies can be frozen. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 2-3 months. Thaw at room temperature before serving.

Making Dough Ahead: You can prepare the cookie dough up to 24 hours in advance. Cover the bowl tightly with plastic wrap and refrigerate. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly, then scoop and bake as directed.

Freezing Cookie Dough: You can also freeze portions of the raw cookie dough. Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag. They can be stored for up to 3 months

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.