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–+ servings
Sourdough pumpkin cookies on a sheet of parchment paper.

Sourdough Pumpkin Cookies

Amy Duska
These are the best sourdough pumpkin cookies ever! Soft, chewy, and rolled in a cinnamon-sugar coating for a crunchy finish, they’re full of warm spices and pumpkin flavor. Made with sourdough discard, they’re an easy and delicious cookie for the Thanksgiving holiday!
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 26 cookies

Ingredients
 

Wet Ingredients

  • 1 cup (226 g) unsalted butter room temperature
  • ½ cup (100 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 g) pumpkin puree
  • ⅓ cup (100 g) sourdough discard room temperature
  • 1 egg room temperature
  • 1 teaspoon (5 g) vanilla extract

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • ½ teaspoon (2 g) baking soda
  • ¼ teaspoon (1.5 g) salt
  • 2 teaspoons (4 g) pumpkin pie spice

Sugar Topping

  • ½ cup (100 g) granulated sugar
  • 1 teaspoon (2 g) ground cinnamon

Instructions
 

  • To get started, place the oven rack in the middle position. If you're ready to bake now, preheat the oven to 350°F (176°C). Cover a baking sheet with parchment paper and set it aside. You can mix the dough by hand or use a stand mixer. When using a stand mixer, use the paddle attachment for mixing the dough.
  • Whisk the dry ingredients in a bowl and set them aside. In a separate bowl, or the bowl of a stand mixer, cream the softened butter, light brown sugar and granulated sugar until it is a light yellow color. Add the sourdough starter, pumpkin puree, egg, and vanilla extract and mix until well combined. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Cover the bowl and chill the dough in the fridge for 2 hours. (At this point, you can cover the bowl and transfer the dough to the fridge for up to 3 days for a long ferment.)
  • Mix the granulated sugar and ground cinnamon in a small bowl. Use a cookie scoop or two spoons to scoop out two tablespoon portions of the dough, then roll each one in the cinnamon sugar mixture. Nine cookie dough balls will fit on each baking sheet.
  • Bake the cookies for 11-13 minutes. Remove the tray from the oven and use a spatula to press down each cookie to flatten it. Let the cookies sit on the baking sheet for 10 minutes before transferring them to a cooling rack.
  • Store your cookies in an airtight container at room temperature for up to a week. They can also be stored in the freezer in a freezer-safe container for up to 6 months.

Nutrition

Serving: 1cookieCalories: 143kcalCarbohydrates: 17gProtein: 3gFat: 8g