Sourdough Pumpkin Oatmeal Chocolate Chip Cookies
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, and the pumpkin keeps them moist!
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 (226g) cup unsalted butter browned and cooled
- 1 (200g) cup brown sugar
- 1 (200g) cup white sugar
- 2 large egg yolks
- 1/2 (120g) cup sourdough discard (100% hydration)
- 3/4 (180g) cup pumpkin purée
- 1 tsp vanilla extract
Dry Ingredients:
- 2 1/2 (300g) cups all-purpose flour
- 1 2/3 (150g) cups 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 (250g) cups chocolate chips
Instructions
Step 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.1 (226g) cup unsalted butter
- Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool off for 15 minutes.
Step 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!1 (200g) cup brown sugar, 1 (200g) cup white sugar
- Add the egg yolks, sourdough discard, vanilla extract, and pumpkin puree to the bowl. Continue to mix on low 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 (120g) cup sourdough discard (100% hydration), 1 tsp vanilla extract, 3/4 (180g) cup pumpkin purée
Step: 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 (300g) cups all-purpose flour, 1 2/3 (150g) cups 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.
Step 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.1 1/2 (250g) cups chocolate chips
- Make sure cookie dough ingredients are well combined.
Step 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.
Step 6: Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats.
- 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 or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.
- Sprinkle warm cookies with flaky sea salt if desired.
- Allow cookies to cool 25-30 minutes before enjoying.
Notes
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.Nutrition
Serving: 1cookieCalories: 320kcalCarbohydrates: 52gProtein: 5gFat: 15g
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