Tasty Sourdough Pumpkin Cookies

If you ask me, sourdough pumpkin cookies are the perfect fall treat.

These soft, chewy cookies bring together the tangy flavor of sourdough starter with warm pumpkin and cozy spices. The sourdough adds a slight tang that balances out the sweetness perfectly.

They’re made with real pumpkin puree and a blend of cinnamon, nutmeg, and ginger that fills your kitchen with the best autumn smells. The sourdough starter also gives them a tender texture that’s just a little different from regular cookies.

They’re a great way to use up extra sourdough starter, and they taste like fall in every bite.

What Kind of Pumpkin Puree Should I Use?

For these sourdough pumpkin cookies, you can use either canned pumpkin puree or make your own from scratch – both work great. If you’re going the canned route, make sure to grab plain pumpkin puree and not pumpkin pie filling, which already has spices added that could throw off your cookie’s flavor balance. Homemade pumpkin puree from sugar pumpkins or pie pumpkins will give you a slightly more intense pumpkin flavor, but honestly, the good quality canned stuff is convenient and tastes just as good. Just make sure your pumpkin puree isn’t too watery – if it seems really wet, you can drain it on paper towels for about 15 minutes before using it in your dough.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Sourdough starter: This is really what makes these cookies special, so I’d recommend keeping it if possible. But if you don’t have any, you can substitute with an equal amount of Greek yogurt or sour cream for that tangy flavor.
• Pumpkin puree: Sweet potato puree works great as a 1:1 swap, or you can try butternut squash puree. Just make sure it’s not pumpkin pie filling, which has added spices and sugar.
• Brown sugar: You can use all white sugar if that’s what you have, though you’ll lose some of that molasses depth. Or try coconut sugar for a slightly different flavor.
• Spices: Don’t have all the individual spices? Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves.
• Maple syrup in glaze: Honey works as a substitute, but start with less since it’s sweeter than maple syrup. You could also use corn syrup for a more neutral flavor.
• All purpose flour: You can substitute up to half the flour with whole wheat flour for a nuttier taste, but don’t go beyond that or your cookies might get too dense.

Watch Out for These Mistakes While Baking

The biggest mistake with sourdough pumpkin cookies is using too much liquid from wet ingredients like pumpkin puree or an overly active sourdough starter, which can make your cookies spread too much and turn out flat – make sure your pumpkin puree is well-drained and your starter isn’t too liquidy.

Another common error is not chilling the dough for at least 30 minutes before baking, as the high moisture content means these cookies need that extra time to firm up and hold their shape in the oven.

Don’t overbake these cookies either – they should look slightly underdone when you pull them out since they’ll continue cooking on the hot pan, and the centers should still be soft to the touch.

For the maple glaze, let the cookies cool completely before glazing, otherwise the warm cookies will cause the glaze to melt right off instead of setting into that perfect sweet coating.

What to Serve With Sourdough Pumpkin Cookies?

These soft, spiced cookies are perfect with a warm cup of coffee or chai tea – the maple glaze pairs beautifully with those cozy fall flavors. I love serving them alongside a glass of cold milk for dunking, especially when they’re still slightly warm from the oven. They also make a great dessert after a hearty fall meal, or you can pack them up as a sweet treat for picnics and potlucks. For an extra special touch, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream for a simple but satisfying dessert.

Storage Instructions

Store: These soft pumpkin cookies stay fresh for about a week when stored in an airtight container at room temperature. If you glazed them, make sure the glaze is completely set before stacking, or use parchment paper between layers to prevent sticking.

Freeze: You can freeze the baked cookies for up to 3 months in a freezer-safe container or bag. I like to freeze them before adding the glaze, then thaw and glaze them when I’m ready to serve. The dough also freezes well – just scoop it into balls and freeze on a baking sheet, then transfer to a bag.

Make Ahead: The cookie dough can be made up to 2 days ahead and kept covered in the fridge. Cold dough actually bakes up a bit thicker, which I love! You can also prepare the maple glaze a day early and store it covered at room temperature – just give it a quick stir before using.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3450-3600
• Protein: 30-36 g
• Fat: 170-185 g
• Carbohydrates: 460-480 g

Ingredients

For the cookies:

• 115 g unsalted butter, room temperature
• 150 g granulated sugar
• 100 g dark or light brown sugar
• 1 large egg
• 100 g active sourdough starter
• 200 g pumpkin puree
• 5 g vanilla extract
• 400 g plain flour
• 6 g baking soda (1 tsp)
• 5 g baking powder (1 tsp)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 g fine salt (a pinch)

For the maple glaze:

• 120 g confectioners’ sugar
• 20 g soft unsalted butter
• 70 g pure maple syrup
• 5 g vanilla extract
• 1/2 tsp ground cinnamon

Step 1: Cream Butter, Sugars, and Egg

• 115 g unsalted butter, room temperature
• 150 g granulated sugar
• 100 g dark or light brown sugar
• 1 large egg

In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, brown sugar, and egg using a fork or whisk.

Continue mixing until the ingredients are well incorporated and the mixture is light and fluffy.

Step 2: Incorporate Pumpkin, Sourdough, and Vanilla

• 100 g active sourdough starter
• 200 g pumpkin puree
• 5 g vanilla extract

Add the active sourdough starter, pumpkin puree, and vanilla extract to the creamed butter mixture from Step 1.

Whisk until the batter is smooth, light, and airy.

Take your time here, as a thorough mix improves the cookie texture—I like to whisk a minute longer until I see the batter become pale and fluffy.

Step 3: Combine Dry Ingredients and Form Dough

• 400 g plain flour
• 6 g baking soda (1 tsp)
• 5 g baking powder (1 tsp)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 g fine salt (a pinch)

Add the plain flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to the wet batter from Step 2.

Mix until all the dry ingredients are just incorporated and a cookie dough forms.

Avoid over-mixing to ensure the cookies remain tender and soft.

Step 4: Chill the Cookie Dough

Cover the cookie dough from Step 3 tightly with plastic wrap or a lid and refrigerate it for at least 2 hours or up to 2 days.

This helps the dough firm up and develop more flavor.

I always chill overnight if I have time—the flavors meld beautifully and the cookies bake up thicker.

Step 5: Shape and Bake the Cookies

Preheat your oven to 190°C (375°F) and line two cookie trays with parchment paper.

Scoop 25g portions of chilled cookie dough (from Step 4) and arrange them on the trays, leaving about 2 inches between each ball.

Bake for 13–15 minutes until golden brown; the cookies should still be slightly soft when removed from the oven.

Step 6: Cool the Cookies

Let the cookies cool directly on the baking trays for about 10 minutes.

Then, transfer them gently to a wire rack to cool completely before adding any glaze.

If you move them too soon, they can break because they’re soft while warm.

Step 7: Make and Apply the Maple Glaze (Optional)

• 120 g confectioners’ sugar
• 20 g soft unsalted butter
• 70 g pure maple syrup
• 5 g vanilla extract
• 1/2 tsp ground cinnamon

In a small bowl, whisk together the confectioners’ sugar, soft unsalted butter, pure maple syrup, vanilla extract, and ground cinnamon until smooth.

If the glaze is too thick, add a little more maple syrup—aim for a runny but pipeable consistency.

Transfer the glaze to a piping bag and drizzle over the completely cooled cookies (from Step 6).

Allow the glaze to set before serving.

To boost maple flavor, I sometimes use a tiny drop of extra maple syrup right at the end.

Tasty Sourdough Pumpkin Cookies

Delicious Tasty Sourdough Pumpkin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings 4

Calories 3525 kcal

Ingredients

  

For the cookies:

• 115 g unsalted butter, room temperature
• 150 g granulated sugar
• 100 g dark or light brown sugar
• 1 large egg
• 100 g active sourdough starter
• 200 g pumpkin puree
• 5 g vanilla extract
• 400 g plain flour
• 6 g baking soda (1 tsp)
• 5 g baking powder (1 tsp)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 g fine salt (a pinch)

For the maple glaze:

• 120 g confectioners' sugar
• 20 g soft unsalted butter
• 70 g pure maple syrup
• 5 g vanilla extract
• 1/2 tsp ground cinnamon

Instructions

 

• In a large mixing bowl, cream together the room temperature unsalted butter, granulated sugar, brown sugar, and egg using a fork or whisk. Continue mixing until the ingredients are well incorporated and the mixture is light and fluffy.
• Add the active sourdough starter, pumpkin puree, and vanilla extract to the creamed butter mixture from Step 1. Whisk until the batter is smooth, light, and airy. Take your time here, as a thorough mix improves the cookie texture—I like to whisk a minute longer until I see the batter become pale and fluffy.
• Add the plain flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to the wet batter from Step 2. Mix until all the dry ingredients are just incorporated and a cookie dough forms. Avoid over-mixing to ensure the cookies remain tender and soft.
• Cover the cookie dough from Step 3 tightly with plastic wrap or a lid and refrigerate it for at least 2 hours or up to 2 days. This helps the dough firm up and develop more flavor. I always chill overnight if I have time—the flavors meld beautifully and the cookies bake up thicker.
• Preheat your oven to 190°C (375°F) and line two cookie trays with parchment paper. Scoop 25g portions of chilled cookie dough (from Step 4) and arrange them on the trays, leaving about 2 inches between each ball. Bake for 13–15 minutes until golden brown; the cookies should still be slightly soft when removed from the oven.
• Let the cookies cool directly on the baking trays for about 10 minutes. Then, transfer them gently to a wire rack to cool completely before adding any glaze. If you move them too soon, they can break because they're soft while warm.
• In a small bowl, whisk together the confectioners' sugar, soft unsalted butter, pure maple syrup, vanilla extract, and ground cinnamon until smooth. If the glaze is too thick, add a little more maple syrup—aim for a runny but pipeable consistency. Transfer the glaze to a piping bag and drizzle over the completely cooled cookies (from Step 6). Allow the glaze to set before serving. To boost maple flavor, I sometimes use a tiny drop of extra maple syrup right at the end.