Sourdough Discard Pumpkin Chocolate Chip Cookies

So you’ve got that sourdough discard giving you the side-eye from the fridge, patiently waiting for its moment to shine (or be tossed, but we’re not about that life!). And let’s be real, you also have a craving for something warm, comforting, and absolutely packed with autumn vibes and chocolatey goodness, right? My friend, you’ve stumbled into the right place. Get ready to turn that bubbly byproduct into a batch of Sourdough Discard Pumpkin Chocolate Chip Cookies that are so good, you’ll wonder why you ever discarded anything at all.

Why This Recipe is Awesome

Because it’s basically magic, that’s why! This isn’t just another cookie recipe; it’s a solution to the eternal sourdough discard dilemma AND a ticket to flavor town. You get to feel super virtuous for not wasting food, your kitchen will smell like a hug from a fall leaf pile, and you’ll end up with cookies that are chewy, perfectly spiced, and just plain delicious. Plus, they’re surprisingly easy. I’m talking “even I can’t mess this up on a Monday morning” easy. The sourdough discard just adds a subtle tang and an amazing chew without making them taste like, well, sourdough bread. It’s a secret weapon, trust me.

Ingredients You’ll Need

• ½ cup (113g) Unsalted Butter: Room temperature, because cold butter is the enemy of smooth creaming.
• ½ cup (100g) Granulated Sugar: For that classic sweetness.
• ¼ cup (50g) Packed Light Brown Sugar: Adds depth and chewiness. Don’t skip it!
• 1 Large Egg: A binder, a moistener, a true hero.
• ½ cup (120g) Sourdough Discard: Unfed and straight from the fridge. This is its moment!
• ½ cup (120g) Pumpkin Puree: NOT pumpkin pie filling. Just pure pumpkin goodness, like the can says.
• 1 tsp Vanilla Extract: Because everything is better with vanilla.
• 1½ cups (190g) All-Purpose Flour: The structure of our cookie dreams.
• 1 tsp Baking Soda: Our lift-off agent.
• ½ tsp Salt: Don’t ever forget salt in sweet things; it makes them sing!
• 1 tsp Ground Cinnamon: Essential fall spice.
• ½ tsp Ground Nutmeg: Cinnamon’s best friend.
• ¼ tsp Ground Ginger: A little kick never hurt anyone.
• 1 cup (170g) Chocolate Chips: I usually go for semi-sweet, but honestly, you do you. Milk, dark, white… it’s all good.

Step-by-Step Instructions

1. Prep Your Oven & Pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. This step is crucial, don’t be a rebel!
2. Cream the Fats & Sugars: In a large bowl, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer if you have one; your arm will thank you.
3. Add Wet Ingredients: Beat in the egg until just combined. Then, stir in the sourdough discard, pumpkin puree, and vanilla extract until everything is smooth and happily mixed.
4. Combine Dry Ingredients: In a separate, smaller bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Give it a good whisk to distribute those spices evenly.
5. Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until *just* combined. Do not overmix! A few streaks of flour are totally fine.
6. Fold in Chocolate Chips: Gently fold in your chosen chocolate chips until they’re evenly distributed throughout the dough.
7. Chill (if you can wait!): For the best texture and to prevent super-flat cookies, cover the bowl and chill the dough for at least 30 minutes. An hour is even better, but hey, cravings.
8. Scoop and Bake: Drop rounded tablespoons of dough onto your prepared baking sheet, leaving a couple of inches between each cookie. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look a little soft.
9. Cool and Devour: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (or, you know, eat one hot—no judgment here).

Common Mistakes to Avoid

• Overmixing the Dough: This is a cardinal sin. Too much mixing develops the gluten, leading to tough, chewy (in a bad way) cookies instead of tender ones. Mix until *just* combined.
• Not Chilling the Dough: Impatience is a virtue, but not here. Chilling allows the flavors to meld and the butter to firm up, preventing your cookies from spreading into giant, sad puddles.
• Using Cold Butter: Trying to cream cold butter is like trying to reason with a toddler – it just won’t work. Let it come to room temperature for that perfect fluffy base.
• Using Pumpkin Pie Filling: It’s not the same! Pumpkin pie filling has added sugars and spices that will throw off the flavor balance of these cookies. Stick to pure pumpkin puree.
• Overbaking: Who wants a dry cookie? Bake until the edges are set but the centers are still a bit soft. They’ll continue to cook slightly on the hot baking sheet.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No worries, we can totally improvise!

• Chocolate Chips: Not feeling semi-sweet? Go for dark chocolate chunks, white chocolate chips, or even a mix! Butterscotch chips would also be killer here for an extra dose of autumn spice.
• Spices: If you’re out of one, feel free to adjust. A pinch of allspice or cloves could join the party. Just make sure you like the flavor profile! You can even add a tiny dash of cayenne for a subtle spicy kick (trust me, it works with chocolate and pumpkin!).
• Butter: You *can* use a plant-based butter alternative for a dairy-free version, but I highly recommend sticking with good old butter for the best flavor and texture. Margarine? Well, technically yes, but why hurt your soul like that?
• Sourdough Discard: This recipe is for discard, but if you’re in a pinch and don’t have it, you can sometimes substitute with a little extra flour and a tablespoon of milk to adjust consistency, but the flavor won’t be quite the same. FYI, the discard is kind of the star here, so really try to use it!
• Nuts: Want some crunch? Add ½ cup of chopped pecans or walnuts along with the chocolate chips.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use active sourdough starter instead of discard?
  
  Not really. Active starter has a different hydration and acidity that could mess with the cookie’s texture and rise. Stick to that unfed, neglected discard for this one! It’s finally useful!
• How long do these cookies last?
  
  If they even make it past day one, they’ll stay fresh in an airtight container at room temperature for about 3-4 days. But let’s be honest, they probably won’t last that long.
• Can I freeze the cookie dough?
  
  Absolutely! Scoop the dough onto a parchment-lined baking sheet and freeze until firm, then transfer the frozen dough balls to a freezer-safe bag. Bake from frozen, adding a couple of minutes to the baking time. Future you will thank past you.
• What if I don’t have enough pumpkin puree?
  
  You can slightly reduce the amount, but don’t go below ¼ cup, or you’ll lose that lovely pumpkin flavor and moisture. You might need to add a touch more discard or a tiny splash of milk if the dough feels too dry.
• Can I make these vegan?
  
  You sure can! Use a plant-based butter alternative, a ‘flax egg’ (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 min), and dairy-free chocolate chips. Just be aware the texture might vary slightly.
• My cookies spread too much! What happened?
  
  Ah, the dreaded pancake cookie! This usually means your butter was too warm, your oven wasn’t hot enough, or your dough wasn’t chilled long enough. Always chill that dough!

Final Thoughts

So there you have it, folks! You’ve taken that neglected sourdough discard, embraced the cozy vibes of pumpkin and chocolate, and created something truly magnificent. These cookies are perfect for a chilly evening, a casual get-together, or just, you know, a Tuesday. Go forth and conquer that craving! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!