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4.94 from 15 votes

Sourdough Pumpkin Cookies

These Sourdough Pumpkin Cookies are soft, chewy, with a delicious earthy flavor thanks to the addition of pumpkin puree! A quick one-bowl recipe that tastes even better a few days after they are baked.
Prep Time15 minutes
Cook Time11 minutes
Course: Dessert
Cuisine: American
Servings: 13 cookies
Calories: 265kcal

Ingredients

Cookie Dough

  • 113 grams unsalted butter
  • 3 grams cinnamon
  • teaspoon nutmeg
  • teaspoon ground cloves
  • teaspoon ground allspice
  • 50 grams granulated sugar
  • 100 grams brown sugar
  • 75 grams pumpkin puree canned
  • 7 grams vanilla
  • 56 grams sourdough discard
  • 160 grams all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Mix-ins

  • 162 grams chocolate chips
  • 82 grams pecans

Instructions

  • Prep: Preheat oven to 375 F. Line two 18 by 13 with parchment paper, set aside. 
  • Brown butter: Melt the butter in a small saucepan over medium heat. Heat the butter until bubbling subsides and the butter begins to smell nutty, you should see a few browned bits of milk solids on the bottom of the pan. Swirl the pan periodically to prevent milk solids from sticking to the bottom. Combine spices and browned butter in a large mixing bowl. Set aside until the butter has cooled slightly. 
    113 grams unsalted butter, 3 grams cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ground cloves, ⅛ teaspoon ground allspice
  • Make cookie dough: Stir the brown sugar, granulated sugar, pumpkin puree, vanilla and sourdough discard into the browned butter mixture until no traces of discard remain. Fold flour, baking powder, baking soda and salt into the rest of the ingredients. Continue mixing until no traces of flour remain. 
    50 grams granulated sugar, 100 grams brown sugar, 75 grams pumpkin puree, 7 grams vanilla, 56 grams sourdough discard, 160 grams all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
  • Add mix-ins: Fold chocolate chips and pecans into the cookie dough. 
    162 grams chocolate chips, 82 grams pecans
  • Portion out cookie dough: Using a 3-tablespoon cookie scoop, portion out cookie dough balls and place them on two parchment-lined baking sheets at least 2 inches apart. 
  • Bake: Lightly flatten the cookie dough using your fingers. Bake the cookies for 11 to 13 minutes or until the tops of the cookies look dry. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. 
  • Enjoy and store: These cookies are best enjoyed once they have completely cooled. They are delicious warm but are even better the next day! Store any leftover cookies in an airtight container at room temperature for up to 7 days. 

Notes

Homemade pumpkin puree tends to have a different amount of moisture which can add too much excess water to your cookies, it's best to use canned for this recipe
Do not over bake these cookies or they may turn out hard instead of chewy 

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 124mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1119IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg