Name: Easy Sourdough Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup pumpkin puree; 1 tbsp vanilla extract; 1/2 cup sourdough starter or discard; 2 3/4 cups cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup semi-sweet chocolate chips

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These Sourdough Pumpkin Chocolate Chip Cookies are soft, chewy, and full of cozy fall flavor. Made with real pumpkin and a touch of sourdough tang, they’re the perfect way to use up sourdough discard while filling your kitchen with the warm scent of autumn spices.

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Baking on a crisp fall day always feels like a little act of comfort. The scent of pumpkin, cinnamon, and chocolate drifting through the kitchen makes the whole house feel alive with warmth. I love using my sourdough starter in these pumpkin chocolate chip cookies—it adds a hint of tang that perfectly balances the sweetness and makes each bite taste like autumn in cookie form.

Whether you’re using fresh sourdough discard or a bubbly starter, this recipe is a great way to turn it into something sweet and seasonal. They’re easy to whip up and even easier to love — the kind of cookie that disappears as soon as they cool.

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Gather Your Ingredients

Before you begin, set out your ingredients and let your butter soften a bit. Having everything ready makes baking feel easy and relaxing.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup pumpkin puree (not pumpkin pie filling)
1 tablespoon vanilla extract
½ cup sourdough starter or discard
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips

Mix the Dough

This step is where that classic cookie magic happens — rich butter, sweet sugar, and cozy fall flavor blending together.

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar until light and creamy. This adds air to the dough and creates that irresistible soft cookie texture.

Step 2: Add the Pumpkin and Sourdough

Stir in the pumpkin puree, sourdough starter, and vanilla extract. Mix until smooth and fully combined. The dough will look rich and golden — a sure sign of delicious things to come.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined.

Step 4: Fold in Chocolate Chips

Gently fold in the chocolate chips. Be careful not to overmix — you want that tender, chewy crumb to shine through when baked.

Chill and Bake

Even though it’s tempting to bake right away, chilling helps the cookies hold their shape and deepens the flavor.

Step 1: Chill the Dough

Cover the bowl and chill for about 30 minutes. This step helps prevent spreading and enhances the pumpkin and sourdough notes.

Step 2: Bake at 350°F

Preheat your oven to 350°F (175°C). Scoop about 1½ tablespoons of dough per cookie onto a parchment-lined baking sheet, spacing them a couple of inches apart.

Bake for 15 minutes, or until the edges are set and lightly golden. The centers should look just slightly soft — they’ll continue to firm up as they cool.

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Step 3: Cool and Enjoy

Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack. Enjoy warm, or let them cool completely for easy storage.

Conclusion

These Sourdough Pumpkin Chocolate Chip Cookies are pure autumn joy — soft, flavorful, and just the right mix of sweet and tangy. They’re an easy, no-fuss treat that turns a bit of sourdough starter into something special. Whether you share them with friends or sneak one warm from the pan, these cookies are sure to become a seasonal favorite in your home.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use sourdough discard instead of an active starter?

Yes! Discard works perfectly and adds that wonderful hint of tang.

2. Do I need to refrigerate the dough?

A short chill helps the cookies hold their shape and enhances the flavor — it’s worth the extra 30 minutes.

3. Can I add spices?

Absolutely! Try 1 teaspoon of cinnamon or pumpkin pie spice for a cozy twist.

4. Can I freeze these cookies?

Yes. Freeze baked cookies or portioned dough balls in a freezer-safe bag for up to 3 months.

Easy Sourdough Pumpkin Chocolate Chip Cookies

These Sourdough Pumpkin Chocolate Chip Cookies bring together everything we love about fall—soft pumpkin texture, rich chocolate chips, and the warm aroma of cinnamon and nutmeg. The sourdough starter adds a subtle tang that deepens the flavor and gives the cookies a perfect chewy bite. They’re easy to make, great for using up discard, and absolutely irresistible fresh from the oven. Enjoy them with a cozy cup of coffee, or tuck them into a cookie jar for a sweet autumn treat the whole family will love.

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Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings 24 cookies

Equipment

1 stand mixer
1 baking sheet.

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup pumpkin puree
1 tbsp vanilla extract
½ cup sourdough starter or discard
2 ¾ cups cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips

Instructions

Cream butter and brown sugar until light and fluffy.
Mix in pumpkin puree, vanilla, and sourdough starter until smooth.
In a separate bowl, whisk flour, baking soda, and salt.
Add dry ingredients to wet and mix until just combined.
Fold in chocolate chips.
Chill dough for 30 minutes.
Scoop onto parchment-lined baking sheet.
Bake at 350°F (175°C) for 15 minutes, until edges are golden.
Cool and enjoy your cozy fall cookies!

Notes

Tips for the Best Cookies

Don’t skip chilling: It keeps them thick and chewy.
Use real pumpkin puree: Avoid pumpkin pie filling — it has added sugar and spices.
Soft butter, not melted: Too-soft butter can make the cookies spread.
Storage tip: Keep in an airtight container for up to 5 days or freeze for longer.