These sourdough discard pumpkin cookies are soft, chewy, and just a little tangy from the starter.
They’ve got warm pumpkin spice vibes and a texture that’s somewhere between a pumpkin bread and a chewy cookie.
Perfect for using up that jar of discard sitting in the fridge, and even better with a cup of coffee.
Servings: 18 cookies
Cook Time: 20 minutes (plus 10 minutes prep)
Why I Love This Recipe
This one happened because I was tired of tossing out sourdough discard but didn’t feel like making bread. I grabbed some pumpkin puree from the pantry, threw in warm spices, and ended up with cookies that are now on my fall baking rotation every year.
- Uses up discard so nothing goes to waste.
- Cozy, fall flavors without being too sweet.
- Perfectly soft and chewy.
- Easy to make in one bowl.
What You’ll Need
- 1 cup canned pumpkin puree
- ½ cup sourdough discard (unfed)
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Pro Tips
- Use room temperature butter for the best texture.
- Don’t overmix once you add the flour—just until combined.
- Chill the dough for 20 minutes if you want thicker cookies.
- Bake until just set in the middle for chewy cookies.
- Let cookies cool on the sheet for 5 minutes before moving.
Tools
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap pumpkin puree for sweet potato puree.
- Use coconut oil instead of butter for dairy-free.
- Add chocolate chips or chopped nuts for extra texture.
Make Ahead Tips
- Dough can be chilled up to 24 hours before baking.
- Baked cookies freeze well for up to 2 months.
Instructions
Step 1: Cream butter and sugar
In a large bowl, beat ½ cup softened butter and 1 cup packed brown sugar together until light and fluffy, about 2 minutes.
Step 2: Add wet ingredients
Mix in 1 cup pumpkin puree, ½ cup sourdough discard, 1 large egg, and 1 teaspoon vanilla extract until smooth.
Step 3: Combine dry ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.
Step 4: Mix wet and dry
Add the dry mixture to the wet mixture and stir until just combined—do not overmix.
Step 5: Scoop and bake
Line a baking sheet with parchment paper. Drop 2-tablespoon scoops of dough onto the sheet, spaced 2 inches apart. Bake at 350°F for 12–14 minutes, until edges are set.
Step 6: Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
- Store in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months.
Why This Recipe Works (Quick Science)
The sourdough discard adds a subtle tang that balances the sweetness and gives the cookies a chewy texture. Pumpkin puree adds moisture, so the baking soda and powder help them rise and stay light. The mix of spices builds depth without overpowering the pumpkin flavor.
Common Mistakes
- Overmixing the dough—leads to dense cookies.
- Using pumpkin pie filling instead of puree—it’s too sweet and spiced.
- Overbaking—cookies dry out quickly.
What to Serve With
- Hot coffee or chai tea
- A scoop of vanilla ice cream
- Warm apple cider
FAQ
Can I use fed sourdough starter?
Yes, but unfed discard gives a tangier flavor.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Do they taste sour?
No, the tang is subtle and balanced by the sugar and spices.
