Mini Sourdough Chocolate Chip Pumpkin Cookies
My mini sourdough chocolate chip pumpkin cookies are quick to whip up with only a fork! The ingredients are wholesome, and the steps are simple. They’re flavored perfectly with cinnamon and nutmeg for a balanced pumpkin spice flavor. Let’s not forget the mini chocolate chips sprinkled throughout for a pop of chocolaty goodness!
This recipe was inspired by a fall grocery shopping treat my mom and I used to share when I was growing up. Now they’re loved by my husband and I in our home. I hope you love them too!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Chocolate Chip Pumpkin Cookies Recipe
Growing up, I would tag along when my mom went to town for our weekly groceries. During the fall, our local Kroger (once called Scott’s) put out gigantic fluffy chocolate chip pumpkin cookies in the bakery section.
At the beginning of fall, we’d always keep our eyes peeled for the containers. When they finally hit the shelves, we’d buy a tray. We had to! They were so good!
Those cookies quickly became one of my favorite fall treats and still are to this day. When I think of fall, I think of them. So of course, I had to develop my own recipe!
But I wanted to make my version with sourdough, smaller-in-size, and of course with wholesome ingredients and simple steps.
My husband absolutely loves these cookies. He says,
“They’re hard to stay away from; they just taste so good!” – Tyler (my husband)
When I have a fresh batch baked and sitting out on the cooling rack, he sneaks into the kitchen to snatch a few. I never mind; I try to hide my smile and act like I’m not looking because I love how much he loves these cookies!
Why You’ll Love My Sourdough Pumpkin Cookies
- Made with Discard: You don’t need to prep your starter before making these cookies!
- Quick to Make: It only takes a maximum of 10 minutes to whip up.
- No Electric Mixer Needed: All you need is a fork, no electric mixer!
- Wholesome Ingredients: Besides the chocolate chips, every ingredient is wholesome and simple. No pre-made mixes here!
- Simplified Instructions: Each step is simple enough even beginners can follow along.
- Perfect Fall Cookie Recipe: The spiced flavors mixed with the pumpkin create the perfect fall cookie.
- Mini Sized: They’re small, perfect for snacking and little treats.
Why Make Pumpkin Cookies with Sourdough Discard
When you make pumpkin cookies with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you cold ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!
Best Chocolate Chips for Mini Cookies
I recommend and like to use mini semi-sweet chocolate chips. They balance out the sweetness, and they don’t overwhelm the pumpkin flavor. Regular-sized chocolate chips can take over in a mini cookie.
You’re more than welcome to use mini dark chocolate chips, mini milk chocolate chips, or even mini white chocolate chips. They will all be delicious!
Also, for a more wholesome option, I recommend finding organic chocolate chips or a brand with good ingredients. This isn’t always an option for our budget, but it’s a good thing to keep in mind!
My Tips for Making Pumpkin Chocolate Chip Sourdough Cookies
- Don’t over-mix the dough. Just stir with your fork until everything is combined.
- Use mini chocolate chips instead of regular size. The regular ones overwhelm the pumpkin flavor.
- Make the dough ahead of time, stick it in the fridge, and bake later. It’s the perfect make-ahead recipe.
- Use the cinnamon and nutmeg called for in my recipe rather than pumpkin spice seasoning.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
- salted butter: make sure it’s softened
- pure cane sugar: you can also use regular sugar
- egg: a regular large egg works great
- sourdough discard: aka unfed starter
- sour cream: adds moisture, you can also use plain, unsweetened yogurt
- pure vanilla extract: I recommend pure extract for the best flavor
- canned pumpkin: make sure it’s pure, without sugar added
- sea salt: you can also use regular salt if you’d like
- ground cinnamon: this gives these cookies so much flavor
- ground nutmeg: adds a little warmth to the cookies
- baking soda: this helps with the rise of the cookies
- baking powder: I like to get an aluminum-free version but you can use any
- all-purpose flour: I like to get organic, unbleached but you can use any
- mini semi-sweet chocolate chips: opt for mini instead of regular for the best flavor
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
How to Make Sourdough Chocolate Chip Pumpkin Cookies
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, add softened butter and cane sugar. Use a fork to mash the 2 together into a fluffy mixture. Do this for 1 minute.
Add in egg and mix with fork until combined.
Add in sourdough discard, sour cream, vanilla, pumpkin, salt, cinnamon, nutmeg, baking soda, and baking powder. (Wait to add baking powder if you’re doing the optional cold ferment step below). Mix just until combined with a fork.
Add in flour and chocolate chips. Mix just until combined with a fork.
Optional – At this point you can either continue the recipe or place the dough, covered, in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits. When you’re ready to continue the recipe stir in the baking powder just before baking.
To continue the recipe use a 1 Tbsp (or 1.5 Tbsp) small cookie scoop to scoop cookie dough onto the parchment lined pan. Make sure the cookies are 1-2 inches apart.
Bake cookies at 350 degrees Fahrenheit for 16-18 minutes or until fully baked. The bottoms will be golden brown.
Take cookies off the pan and place on a wire cooling rack to let cool. Enjoy!
Video Tutorial
Make Ahead Instructions
If you’d like to make this recipe ahead of time, simply whip up the dough and place it in the fridge for 1-2 days. You can also make the dough and scoop it into small balls and then freeze the dough. See the freezing instructions section below for more information.
Ways to Serve These Sourdough Discard Pumpkin Cookies
You can serve these cookies for almost any occasion during fall (or spring, or summer, or winter!). Here are a few fun serving ideas for yourself or for friends and family:
- serve with a glass of milk
- take them to a church potluck or picnic
- put them on a baby shower or bridal shower menu
- share them with a friend or family member
- serve a plate of them when loved ones come to visit
- pack them in school lunches or work lunches
Storage Instructions
After the cookies cool down, store them in an airtight container for 3-4 days at room temperature. I recommend storing them in glass to preserve their flavor.
Freezing and Thawing Instructions
Freeze Raw Dough: Place scoops of dough on a parchment-lined sheet pan so they’re not touching. Freeze for 2-3 hours, then place them in an airtight baggie or freezer-safe container. They’ll last for up to 3 months in the freezer.
Thaw Raw Dough: You don’t need to thaw frozen cookie dough. You can bake them from frozen. Be sure to add 2-4 minutes to the baking time.
Freeze Baked Cookies: Place cooled-down cookies in a freezer-safe container or baggie. If you’re worried about them sticking, lay them in a single layer and place parchment paper between. They’ll last for up to 6 months in the freezer.
Thaw Baked Cookies: You can thaw baked cookies in the fridge overnight or on the counter for a few hours.
Optional Cookie Add-Ins
If you’d like you can add a little something special to your cookies. Here are a few ideas:
- chopped walnuts
- chopped pecans
- butterscotch chips
- white chocolate chips
Frequently Asked Questions
They’ll last 3-4 days at room temperature if stored in an airtight container.
Yes! Just add a 2 extra minutes to the bake time until they’re fully baked.
I’ve not made my recipe with homemade puree, but I don’t see why you couldn’t try it! It may be a little more watery than the canned puree, so just keep an eye on how wet the dough is.
I recommend using mini ones just so they don’t take over the pumpkin flavor. Since the cookies are small, you want the chocolate to be sprinkled out, not the main show.
I personally believe so! You get fermentation benefits from the discard, and if you let the dough sit in the fridge overnight, those cultures from the starter ferment the other ingredients.
More Sourdough Pumpkin Recipes to Try
If you’re looking for more easy sourdough pumpkin recipes, try a few of these:
- Sourdough Pumpkin Muffins
- Sourdough Pumpkin Scones (with chocolate chips)
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Bread (same-day or overnight)
- Sourdough Pumpkin Bagels
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Mini Sourdough Chocolate Chip Pumpkin Cookies
Ingredients
- 2 Tbsp salted butter, softened
- 1/3 cup pure cane sugar
- 1 egg
- 2 Tbsp sourdough discard
- 1 Tbsp sour cream (or plain unsweetened yogurt)
- 1/2 tsp pure vanilla extract
- 1/2 cup canned pumpkin (pure, unsweetened)
- 1/2 tsp sea salt
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup all-purpose flour
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, add softened butter and cane sugar. Use a fork to mash the 2 together into a fluffy mixture. Do this for 1 minute.
- Add in egg and mix with fork until combined.
- Add in sourdough discard, sour cream, vanilla, pumpkin, salt, cinnamon, nutmeg, baking soda, and baking powder. (Wait to add baking powder if you’re doing the optional cold ferment step below). Mix just until combined with a fork.
- Add in flour and chocolate chips. Mix just until combined with a fork.
- Optional – At this point you can either continue the recipe or place the dough, covered, in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits. When you’re ready to continue the recipe stir in the baking powder just before baking.
- To continue the recipe use a 1 Tbsp (or 1.5 Tbsp) small cookie scoop to scoop cookie dough onto the parchment lined pan. Make sure the cookies are 1-2 inches apart.
- Bake cookies at 350 degrees Fahrenheit for 16-18 minutes or until fully baked. The bottoms will be golden brown.
- Take cookies off the pan and place on a wire cooling rack to let cool. Enjoy!
Video
This sounds so delicious! Your instructions are great, with lots of details, and easy to follow. If your husband loves them that much, they must taste fantastic!😁 Definitely saving this! ❤️
Thank you so much!! He really does love them haha!
I have made the mini pumpkin cookie recipe three times now for different occasions.
This is the easiest and quickest cookie recipe I have ever made. 🙂
I always come home with an empty plate!
Yay!! I’m so happy to hear you love them and have made them multiple times! Thank you for the 5-star rating and sharing!
What brand of mini chocolate chips do you recommend? Also have you tried the recipe using organic coconut sugar instead of cane sugar? Thank you!
Ashley
Hey Ashley! I use Nestle Toll House for a budget-friendly option (although they don’t have the best ingredients). But if I have the extra to spend, I’ll get Ghirardelli mini chocolate chips. They use cane sugar and don’t have a bunch of additives. Also an organic brand would be a great option if you can find them.
As for the coconut sugar, I haven’t used it in these cookies but you are more than welcome to give it a try!