These soft and chewy sourdough pumpkin chocolate chip cookies are the perfect fall treat, combining the warmth of pumpkin spice with rich chocolate chips.

Sourdough Pumpkin Chocolate Chip Cookies: A Fall Favorite! 16

This easy recipe uses sourdough discard for a unique flavor and texture that will have everyone asking for more. Get ready to bake up a batch of pure autumn bliss!

This recipe is designed to be straightforward and approachable, even if you’re new to baking with sourdough discard. The result is a delightful cookie that balances the earthy notes of pumpkin with the comforting sweetness of chocolate, all enhanced by that subtle sourdough tang.

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 so many reasons. First, it’s incredibly forgiving, making it perfect for busy parents or beginner bakers who want to create something delicious without a lot of fuss. The use of sourdough discard isn’t just for flavor; it also contributes to the cookies’ wonderfully soft and chewy texture, making them irresistible. You’ll find that these cookies are a fantastic way to use up that sourdough discard you might otherwise throw away, turning a potential waste into a delightful treat. They’re ideal for a cozy weekend baking project, a sweet after-school snack, or a thoughtful addition to any fall gathering. The combination of pumpkin and chocolate chips makes them universally appealing, satisfying both pumpkin spice lovers and chocolate enthusiasts alike. Serve them warm with a glass of milk or a cup of coffee for the ultimate comfort food experience.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients beforehand makes 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. The key is to have everything measured and ready to go, so you can focus on mixing and baking.

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 sourdough discard, unfed
1 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips

For the pumpkin puree, make sure you’re using plain canned pumpkin puree, 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 all the individual spices, you can substitute 2 teaspoons of pumpkin pie spice blend for the cinnamon, nutmeg, and cloves. For the chocolate chips, feel free to use milk chocolate, dark chocolate, or even white chocolate chips if you prefer a different flavor combination.

Time Needed From Start To Finish

Getting these delicious cookies from your kitchen counter to your cookie jar is a relatively quick process, making them perfect for when a craving strikes or you need a last-minute treat.

Preparation Time: 15 minutes
Baking Time: 10-12 minutes per batch
Cooling Time: 5-10 minutes (on the baking sheet)
Total Estimated Time: Approximately 45-55 minutes

This total time assumes you’re baking in batches, which is typical for cookies. The actual hands-on time is quite minimal, allowing you to multitask or simply enjoy the process.

How To Make It Step By Step With Visual Cues

Follow these simple steps to create perfectly soft and chewy sourdough pumpkin chocolate chip cookies. Paying attention to the texture of the dough at each stage will help ensure success.

Cream the Butter and Sugars: 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. The color should lighten and the texture should be smooth.
Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Then, add the sourdough discard and pumpkin puree, mixing on low speed until just 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 cloves, and salt. Ensure all the dry ingredients are evenly distributed.
Gradually Add Dry to Wet: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; stop as soon as no dry streaks of flour remain. Overmixing can lead to tough cookies.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or spoon until they are evenly distributed throughout the dough.
Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, 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 still soft and slightly underbaked. The cookies will continue to set as they cool.
Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Easy Variations And Serving Ideas That Fit Real Life

These Sourdough Pumpkin Chocolate Chip Cookies are fantastic as they are, but there are plenty of ways to customize 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 want to lean into the fall spice even more, a pinch of ground ginger or allspice can be a wonderful addition. For a truly decadent treat, drizzle cooled cookies with melted white chocolate or a cream cheese glaze.

These cookies are perfect for a variety of serving scenarios. They make an excellent after-school snack for kids, pairing wonderfully with a glass of cold milk. For a casual gathering or potluck, arrange them on a platter with other fall-themed treats. They also travel well, making them a great option for lunchbox treats or to share with neighbors and friends. Consider serving them warm with a scoop of vanilla bean ice cream for a simple yet impressive dessert.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe, a few common mistakes can impact the final outcome. Knowing what to watch out for can help you achieve perfect cookies every time.

One frequent error is overmixing the dough after adding the flour. When flour is mixed too much, it develops gluten, which can lead to tough, dense cookies instead of soft and chewy ones. To avoid this, mix the dry ingredients into the wet ingredients only until just combined – stop as soon as you no longer see streaks of dry flour.

Another common issue is using the wrong type of pumpkin. Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will throw off the flavor balance of these cookies. Double-check the label before you buy!

Baking cookies at the wrong temperature or for too long can also lead to less-than-ideal results. An oven that’s too hot can burn the edges while leaving the center raw, and baking for too long will result in dry, hard cookies. Invest in an oven thermometer to ensure your oven is accurately preheated, and always keep a close eye on the cookies during the last few minutes of baking. Remember, they should look slightly underbaked in the center when you pull them out, as they will continue to cook on the hot baking sheet.

Finally, not chilling the dough (if the recipe calls for it, though this one doesn’t strictly require it) can lead to cookies spreading too much. While this recipe is designed to work without chilling, if your dough seems unusually soft or your kitchen is very warm, a quick 15-20 minute chill in the refrigerator can help prevent excessive spreading.

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 for as long as possible. Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. To maintain their soft texture, you can even place a slice of plain bread in the container with the cookies; the cookies will absorb moisture from the bread, keeping them soft.

If you want to make these cookies ahead of time, 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 before baking. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking as usual.

For longer storage, you can freeze the baked cookies. Once completely cooled, place them in a single layer on a baking

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.