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!
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!
Notes
Please see blog post for all kinds of helpful tips and storage information.
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
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Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!