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.
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.