Fluffy Sourdough Pumpkin Chocolate Chip Cookie Recipe

Last Updated on August 15, 2023 by Gabby Hatten

‘Tis the season of pumpkin everything, and I am so ready for it. I love to combine the health benefits of pumpkin and sourdough to create some awesome seasonal creations. Even if you’re not particularly a pumpkin fan, a lot of the recipes are so subtle, you won’t even notice the pumpkin but you’ll get all the benefits! Now let’s dive into this amazing, fluffy, airy, sourdough pumpkin chocolate chip cookie recipe!

Dry Ingredients

  • white sugar
  • brown sugar
  • chocolate chips
  • all purpose flour (or bread flour, I personally use a mix of both)
  • cardamom 
  • baking soda
  • baking powder

Wet Ingredients

  • sourdough starter (active or discard)
  • unsalted butter (room temperature)
  • organic pumpkin purée
  • vanilla extract
  • almond extract
  • raw honey
  • egg

Instructions

  1. add your wet ingredients to the bowl of your stand mixer (you can use a hand mixer)
  2. Using the paddle attachment, mix until well combined.
  3. if using active starter and fermenting, place wet mixture in fridge and let ferment for 12-24 hours. fi not fermenting, skip this step (:
  4. In a separate large bowl, add your dry ingredients not chocolate chips.
  5. Mix well with fork or whisk.
  6. Slowly add flour mixture to your wet ingredients
  7. mix until well combined.
  8. remove bowl from mixer and fold in chocolate chips with a spatula.
  9. cover bowl with plastic wrap and set in fridge while you pre-heat oven to 375.
  10. When oven is ready, remove dough from fridge.
  11. Scoop mixture onto a parchment paper lined cookie sheet.
  12. bake cookies at 375 for 15 minutes.
  13. remove from cookie sheet and place on cooling rack for 10 minutes. enjoy!

A great way to get a stronger pumpkin flavor is to use pumpkin pie filling and add pumpkin pie spice to your mix instead of the pumpkin puree. If you garden and happen to have your own pumpkins, you can use fresh pumpkin as well! Just make sure to turn it into puree first. For best results, use a cookie scoop to get a uniform batch. If you don’t care for looks, you can just use a plain old spoon- that’s what I do. While these sourdough cookies are so good they probably won’t make it past the day, you can store in an airtight container for a couple days, or in the fridge for up to a week. Remember, these are cakey cookies, so if you want want chewy sourdough chocolate chip cookies check out this recipe instead.

This is an easy recipe, perfect to welcome the fall season and can be made the night before to whip up the next day. For more pumpkin desserts make sure to follow along on Pinterest!

sourdough pumpkin chocolate chip cookies

Sourdough Pumpkin Chocolate Chip Cookies

enjoy these light, fluffy pumpkin cookies any time of the year!
Prep Time 5 minutes
Cook Time 15 minutes

Equipment

  • KitchenAid Stand Mixer

Ingredients

  • 92 g sourdough starter active or discard
  • 92 g butter unsalted
  • 100 g dark brown sugar
  • 100 g sugar
  • 125 g organic pumpkin puree
  • 125 g organic chocolate chips
  • 225 g flour all purpose/bread flour
  • tsp vanilla extract
  • ½ tsp almond extract optional
  • ½ tsp cardamom
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp raw honey optional
  • 1 egg

Instructions

  • add your wet ingredients to the bowl of your stand mixer (you can use a hand mixer)
  • Using the paddle attachment, mix until well combined.
  • if using active starter and fermenting, place wet mixture in fridge and let ferment for 12-24 hours. if not fermenting, skip this step (:
  • In a separate large bowl, add your dry ingredients not chocolate chips.
  • Mix well with fork or whisk.
  • Slowly add flour mixture to your wet ingredients
  • mix until well combined.
  • remove bowl from mixer and fold in chocolate chips with a spatula.
  • cover bowl with plastic wrap and set in fridge while you pre-heat oven to 375℉
  • When oven is ready, remove dough from fridge.
  • Scoop mixture onto a parchment paper lined cookie sheet.
  • bake cookies at 375℉ for 15 minutes.
  • remove from cookie sheet and place on cooling rack for 10 minutes. enjoy!

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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