Sourdough Pumpkin Oatmeal Chocolate Chip Cookies
There’s nothing quite like the smell of brown butter, warm pumpkin spice, and melty chocolate chips drifting through the kitchen. These Sourdough Pumpkin Oatmeal Chocolate Chip Cookies are soft and chewy with golden edges, rich with nutty brown butter, and spiced just right. The oats add a rustic texture, the pumpkin keeps them moist, and the spice will keep you warm curled up with a cozy blanket and a steaming mug of coffee. I don’t like choosing favorites, but if I had to- it would be this cookie.
Why You’ll Love This Recipe:
This cookie uses easy ingredients to assemble, and with clear steps you’ll achieve a high effort cookie with little work. With options to prepare this cookie dough ahead or the same day, I’ve included steps to help you fit this recipe around your schedule for ease and versatility.
Brown butter is the perfect way to bring out the brown sugar in the cookie and create a toffee like flavor in your cookie, which is the perfect compliment to pumpkin and rich chocolate.
Why Should I Add Sourdough Starter to my Cookies?
Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.
This extended resting period enriches the cookies’ flavor profile, making them reminiscent of the sophisticated treats found in high-end bakeries. If you choose to ferment the dough overnight, remember to let it rest at room temperature for about 1 hour before scooping and baking to ensure optimal texture and ease of handling.
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Tools You’ll Need:
• Medium sized pot– for browning the butter.
• Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
• Electric mixer (stand or hand-held)– for combining dough.
• Spatula– for scraping down bowl.
• Parchment paper or silicone mats– to line cookie sheet to avoid burning.
• Baking sheets– to bake cookies.
• 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here https://amzn.to/3Qw3nyt.
• Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
• Wire cooling rack- for allowing cookies to rest properly.
Next, Gather Ingredients:
- Unsalted Butter – Creates your brown butter to make that nutty toffee taste.
- Egg yolks– Adds richness and moisture to the cookie.
- Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
- White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
- Brown sugar – Adds sweetness and caramel notes to cookies.
- Vanilla extract – Adds depth and warmth to cookies.
- All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
- Baking powder – Helps with lift and rise with too much doming in the center.
- Baking Soda – Creates the perfect lift without overpuffing the cookies.
- Sea salt – Enhances overall flavor.
- Pumpkin Puree- Adds moisture and softness to the cookie and that classic pumpkin flavor.
- Semi-Sweet Chips– to give cookies pockets of rich chocolate throughout. You can also substitute for caramel chips or milk chocolate to change up the flavor of the cookie.
- Rolled Oats- adds chew and texture to the cookie. Don’t use steel cut oats.
- Cinnamon, Ginger, Nutmeg, and Cardamom – The perfect spices to blend into this cookie to add that “pumpkin spice” taste. You can substitute for a pre-mixed pumpkin pie spice, but I love to blend my own spices to achieve the same flavors each time.
- Flaky Sea Salt (optional) – I love adding Maldon sea salt flakes on top of my cookies for that extra flair. If you haven’t tried this, I highly suggest it! You can find the link here.
Now let’s bake some cookies!
INSTRUCTIONS
1. Brown the Butter
In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.
Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become solid again.
2. Prepare the Dough
In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!
Add the egg yolks, sourdough discard, vanilla extract, and pumpkin puree to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
3. Incorporate Dry Ingredients
In a separate bowl, sift together with a whisk the all-purpose flour, rolled oats, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cardamom. This is important to make sure your ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
4. Add Chocolate Chips
Fold in the semi-chocolate chips, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. Make sure the bottom ingredients of the bowl are folded in and all of the ingredients are incorporated.
5. Chill the Dough
Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 30 minutes before baking to make scooping easier and ensure the right consistency of your cookies.
Because of the addition of the pumpkin, the chilling of this dough is key.
Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 30 minutes before baking as listed below.
Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out about 1 hour and bake cookies as directed below.
6. Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time https://amzn.to/4hRU204.
Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.
Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.
While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle, if desired. I use the largest cookie cutter from this set linked here https://amzn.to/4k7NYlu.
Sprinkle warm cookies with flaky sea salt if desired.
Allow cookies to cool 25-30 minutes before enjoying.
Enjoy your homemade Sourdough Pumpkin Oatmeal Chocolate Chip Cookies!
Yields 18 large cookies (2 oz)
How to Store:
Room temperature- Keep in an airtight container for 3–4 days. Place a slice of bread in the container to keep them soft.
Freezer- Store in an airtight container for up to 3 months. Allow to come to room temperature and gently reheat to enjoy.
FAQ’S:
Do I really need to chill the dough?
Yes! Chilling helps the butter firm up and prevents spreading, giving you thick, chewy cookies.
Can I swap the chocolate chips for something else?
Absolutely! White chocolate, caramel chips, or even chopped pecans would be delicious.
Do these cookies taste like sourdough?
Not strongly. The discard just adds a subtle complexity and balances sweetness without tasting “sour.”
Sourdough Pumpkin Oatmeal Chocolate Chip Cookies
Equipment
- Medium sized pot – for browning the butter.
- Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
- Electric mixer (stand or hand-held) – for combining dough.
- Spatula – for scraping down the bowl.
- Parchment paper or silicone mats – to line cookie sheet to avoid burning.
- Baking sheets – to bake cookies.
- 2-ounce (approximately 2 tablespoons) cookie scoop – for scooping cookies (optional).
- Large circular cookie cutter (optional) – for perfectly shaped cookies. You can also use a small bowl.
- Wire cooling rack – for cooling cookies.
Ingredients
Wet Ingredients:
- 1 cup (226 g) unsalted butter, browned and cooled
- 1 cup (200g) brown sugar
- 1 cup (200g) white sugar
- 2 large egg yolks
- 1/2 cup (120g) sourdough discard (100% hydration)
- 3/4 cup (180g) pumpkin purée
- 1 tsp vanilla extract
Dry Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 1 2/3 cups (150g) rolled oats
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/4 tsp ground cardamom
Mix-Ins:
- 1 1/2 cups (250g) chocolate chips
Instructions
Brown the Butter:
- In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.1 cup (226 g) unsalted butter, browned and cooled
- Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become solid again.
Prepare the Dough:
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!1 cup (200g) brown sugar, 1 cup (200g) white sugar
- Add the egg yolks, sourdough discard, vanilla extract, and pumpkin puree to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.2 large egg yolks, 1/2 cup (120g) sourdough discard (100% hydration), 1 tsp vanilla extract, 3/4 cup (180g) pumpkin purée
Incorporate Dry Ingredients:
- In a separate bowl, sift together with a whisk the all-purpose flour, rolled oats, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cardamom. This is important to make sure your ingredients are evenly distributed.2 1/2 cups (300g) all-purpose flour, 1 2/3 cups (150g) rolled oats, 1 tsp sea salt, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, 1/4 tsp ground cardamom
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
Add Chocolate Chips:
- Fold in the semi-chocolate chips, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease. Make sure the bottom ingredients of the bowl are folded in and all of the ingredients are incorporated.1 1/2 cups (250g) chocolate chips
- Make sure cookie dough ingredients are well combined.
Chill the Dough:
- Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 30 minutes before baking to make scooping easier and ensure the right consistency of your cookies.
- Because of the addition of the pumpkin, the chilling of this dough is key.
- Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 30 minutes before baking as listed below.
- Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out about 1 hour and bake cookies as directed below.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time https://amzn.to/4hRU204.
- Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
- Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.
- Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.
- While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle, if desired. I use the largest cookie cutter from this set linked here https://amzn.to/4k7NYlu.
- Sprinkle warm cookies with flaky sea salt if desired.
- Allow cookies to cool 25-30 minutes before enjoying.
