Sourdough Pumpkin Spice Chocolate Chip Cookies
September 30, 2025
🎃 Pumpkin Spice + Chocolate Chip = The Best Sourdough Cookies for Fall!
Easy sourdough pumpkin spice chocolate chip cookies that are soft, cozy, and filled with warm spice and melty chocolate. Basically, the perfect bake for crisp fall days.
There’s something magical about baking with pumpkin and sourdough in the fall. These sourdough pumpkin spice chocolate chip cookies are soft, spiced, and filled with melty chocolate chips. Nutmeg and cinnamon fill the kitchen with the smell of autumn, while sourdough discard adds just enough tang to keep every bite balanced. Whether you’re baking them for a cozy night in, a holiday get-together, or just because you need something sweet with your coffee, these cookies wrap up all the best parts of the season in one bite. 🎃🍪🍂
🥰 Why You’ll Love These Cookies
🥛 Brown Butter – Adds a nutty, caramel depth that makes every bite extra cozy.
🍂 Freshly Zested Nutmeg – Cracked straight from the shell into the dough for that unmistakable fall aroma.
♻️ They use up sourdough discard in the most irresistible way.
🍫🍪 Melty chocolate chips take them beyond classic pumpkin cookies.
🎃☕ Easy to make, cozy to eat, and even better the next day.
👩🍳 A Baker’s Tease
Pumpkin puree naturally makes these cookies a little more cake-like 🎂. They turn out soft and pillowy, almost like pumpkin bread in cookie form.
If you want them more cookie-like 🍪, blot the pumpkin to remove some of the liquid or use a little less (about 100 grams instead of 120). Chilling the dough overnight also helps it spread and bake up chewier.
✨ For extra flavor, add a spoonful of molasses and reduce the brown sugar by about a tablespoon. It brings a deeper caramel sweetness without changing the texture.
Or brown the butter a little darker for nutty depth, then finish with flaky sea salt before baking. These small touches make the chocolate and spices come alive.
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Ingredients
Adjust Servings
| 113 g (½ cup) unsalted butter, browned and cooled slightly | |
| 100 g (½ cup) light brown sugar, packed | |
| 50 g (¼ cup) granulated sugar | |
| 120 g (½ cup) Libby’s 100% pumpkin puree | |
| 100 g (½ cup) sourdough discard (unfed) | |
| 1 large egg yolk | |
| 1 tsp vanilla extract | |
| 210 g (1¾ cups) all-purpose flour | |
| ½ tsp baking soda | |
| ½ tsp baking powder | |
| ½ tsp fine sea salt | |
| 1 tsp ground cinnamon | |
| ½ tsp ground nutmeg (freshly grated if possible) | |
| ¼ tsp ground cloves | |
| ¼ tsp ground ginger | |
| 150 g (1 cup) semisweet chocolate chips (or chunks) |
Optional chopped pecans or walnuts
| 30 g (¼ cup) chopped pecans or walnuts |
Nutritional Information
Directions
Brown the butter
Mix wet ingredients
Combine dry ingredients
Make the dough
Bake
Cool
Enjoy
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