There’s nothing quite like the warm flavors of pumpkin spice when the weather turns crisp. These soft sourdough pumpkin spice cookies combine the cozy aroma of fall spices with the subtle tang of sourdough, creating a treat that’s both unique and comforting.
Perfectly fluffy and chewy, these cookies are a delightful twist on classic pumpkin cookies. The sourdough discard adds a gentle depth of flavor while preventing waste, making this recipe both delicious and sustainable.
Whether you’re baking for a fall gathering, holiday dessert table, or simply want a sweet afternoon snack, these cookies are sure to be a hit. Pair them with a hot cup of coffee, tea, or even a glass of warm milk for the ultimate autumn indulgence.
Cooking Time & Serving
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 12–14 minutes
- Total Time: About 1 hour
- Servings: 20 cookies
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 cup (120 g) whole wheat flour (or more all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
- ½ cup (120 g) sourdough discard (unfed)
- Optional: ½ cup (90 g) chocolate chips, nuts, or raisins
How to Make Soft Sourdough Pumpkin Spice Cookies
- Prepare the dry ingredients: In a medium bowl, whisk together the flours, baking soda, baking powder, spices, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, vanilla extract, pumpkin purée, and sourdough discard until smooth and well combined.
- Combine wet and dry: Slowly add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Do not overmix.
- Optional mix-ins: Fold in chocolate chips, nuts, or raisins if desired.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes to help the cookies bake thick and chewy.
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie onto the sheet, spacing evenly.
- Finish baking: Bake for 12–14 minutes, or until the edges are set and the centers look slightly soft.
- Cool: Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies taste even better the next day as the spices meld together.
- For extra softness, don’t overbake—remove when the centers look slightly underdone.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes, but discard works best since it has a mild tang without adding extra rise.
Q: Can I make these cookies gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend, though texture may vary slightly.
Q: Do I need to chill the dough?
A: Yes, chilling prevents the cookies from spreading too much and helps them stay soft and chewy.
Nutrition (Per Cookie, based on 20 cookies)
| Nutrient | Amount |
| Calories | 145 |
| Carbohydrates | 23 g |
| Protein | 2 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 95 mg |
