1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl whisk together pumpkin puree, melted butter, sourdough discard, brown sugar, egg, and vanilla extract until smooth.

3. In another bowl whisk together all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.

4. Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing.

5. Stir in chocolate chips until evenly distributed.

6. Cover dough and chill in refrigerator for 30–45 minutes.

7. Using a cookie scoop or tablespoon, portion dough onto prepared sheets, spacing cookies 2 inches apart.

8. Bake for 10–12 minutes until edges are golden and centers are set.

9. Allow cookies to rest on baking sheets for 5 minutes, then transfer to a cooling rack.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.