Home / Recipe Index / Sourdough Discard Recipes / The Best Sourdough Pumpkin Snickerdoodle Cookies

The Best Sourdough Pumpkin Snickerdoodle Cookies

Sharing is caring!

This post may contain affiliate links . Read my full Disclosure Policy here.

These sourdough pumpkin snickerdoodle cookies are truly the best. Soft and chewy with a delicious pumpkin spice flavor. They are made with sourdough discard and have enough pumpkin puree that you don’t even need eggs in this recipe. It’s is a must try for fall!

pumpkin snickerdoodle with a bite out of the middle around other cookies

If you love chewy cookies this recipe is for you. The brown sugar creates a lovely chewy texture that takes these sourdough cookies to the next level. They are seasoned with pumpkin pie spice and then rolled in cinnamon sugar which brings out the pumpkin flavors so well. For added texture or flavor, you could try adding in chopped walnuts or pecans or white chocolate chips.

Why you’ll love this recipe 

  • Perfect texture- These sourdough pumpkin snickerdoodle cookies are soft with a chewy middle and crisp edges. 
  • Delicious flavor– The pumpkin puree, pumpkin pie seasoning and cinnamon sugar gives these cookies a delicious spiced flavor. Plus, the sourdough starter gives the cookies a slight tang (no cream of tartar needed), especially when the dough ferments overnight.
  • Quick and easy– This recipe comes together quickly and while I do recommend letting the dough chill before baking the overall hands on time is very minimal.   
  • Egg free– This recipe is especially good for those with an egg allergy that still want to enjoy a delicious cookie. 
sourdough snickerdoodles stacked on a white pumpkin shaped plate

Ingredients

  • Butter– I recommend using unsalted butter so you have full control over how much salt is in this cookie recipe.
  • Brown sugar– This makes these cookies moist and chewy.  
  • Granulated sugar– Used in both the cookies and the cinnamon sugar mixture. 
  • Pumpkin puree– Replaces the eggs in this sourdough snickerdoodle cookie and gives it a lovely fall flavor. Be sure to use puree and not pumpkin pie filling.
  • Vanilla extract– It complements the flavors in the cookie so well. 
  • Sourdough discard– This gives the cookies a slight tangy flavor and when long fermented helps makes the cookies easier to digest.
  • All purpose flour– I always recommend using unbleached all purpose flour in baking. 
  • Baking soda– This is used to leaven the cookies. 
  • Salt– Helps balance the flavors. 
  • Pumpkin pie spice– This blend of cinnamon, nutmeg, allspice, ginger and cloves pairs perfectly with the pumpkin puree. You can buy a pre-made blend or make your own.
  • Cinnamon– The cinnamon sugar coating on top of the cookies is what makes a snickerdoodle a snickerdoodle. 

Tools 

  • Parchment paper or silicone baking mats– You will line your cookie sheets with these before baking to ensure the dough doesn’t stick. 
  • Wire rack– After the cookies are done baking you can place them on a cooling rack to set. 
  • Baking sheets
  • Cookie scoop– I recommend a 2 Tablespoon scoop to make 30 cookie dough balls. 
  • Kitchen scale– Using a scale will give you the most consistent results.
  • Stand mixer– A bosch or kitchen aid with a paddle attachment work great for mixing the dough but you can also use beaters. 

What’s Sourdough Discard?

The secret ingredient in this cookie is sourdough discard. The two most common terms for sourdough starter in a recipe are active and discard. Active sourdough starter refers to starter that has recently been fed and is at “peak”, meaning bubbly and doubled or more in size. Discard refers to starter after it has past its peak and begins to fall back down. At this point the starter is no longer an ideal leavening agent but is great to add to baked goods like sourdough chocolate chip cookies, sourdough apple cake, and sourdough pumpkin bread. Learn more about the benefits of using sourdough discard. If you are new to sourdough and don’t have a starter yet, I can help! Find my sourdough starter recipe. Or get a dehydrated sourdough starter for free (if you live in the US) when you sign up for my Sourdough Master Class.

hand holding a pumpkin snickerdoodle split in 2

Instructions for making sourdough pumpkin snickerdoodle cookies 

Step 1: In the bowl of a stand mixer, or large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. 

Step 2: Add in the pumpkin puree, sourdough discard (you can take this straight from the fridge), and vanilla extract and mix until incorporated. 

Step 3: Add in the dry ingredients including flour, salt, baking soda, and pumpkin pie spice. Mix until just incorporated. 

Step 4: In a small bowl, mix together sugar and cinnamon. Using a cookie scoop, scoop the dough into 2 Tablespoon balls and place on a lined cookie sheet. Drop each dough ball in the cinnamon sugar mixture and roll it around ensuring the cookie is well coated. 

pumpkin cookie dough balls
pumpkin snickerdoodles covered in cinnamon sugar

Step 5: Cover the dough balls and place in the refrigerator to chill for at least 30 minutes. If you have a gluten irritation, or want a tangy flavor, I recommend letting the dough balls chill overnight. 

Step 6: Preheat the oven to 350 degrees Fahrenheit. Place 12 dough balls on a large cookie sheet. If you bake 2 cookie sheets at a time, be sure to rotate the pans half way through. Bake the cookies for 10-13 minutes until the edges are set and the tops of the cookies have lost their sheen. 

stack of sourdough pumpkin snickerdoodles

Step 7: Let the cookies cool on a cooling rack. As the cookies cool they will flatten out and begin to wrinkle, which is what you want!

stack of cookies with a bite taken out of the top one

Why should you refrigerate cookie dough?

I did an experiment once with a cookie recipe and baked some immediately, while others I waited about an hour before baking. I couldn’t believe how big of a difference it made. The ones I baked immediately were still delicious but very flat, whereas the ones that were in the fridge kept their shape nicely and were well-risen. This is because chilling the cookie dough helps it keep its shape and prevents it from spreading by solidifying the fats in the dough. So while you can always skip this step if you are in a time crunch, giving it even 30 minutes in the fridge can make a big difference.

Optional long ferment

The fermentation process helps give the health benefits that usually come with sourdough by breaking down some of the gluten and neutralizing the phytic acid to make the cookie easier to digest. To long ferment sourdough cookie dough, start by scooping the dough into cookie dough balls. This will make it much easier, as scooping very cold dough can be difficult. Place the dough balls on a lined cookie sheet and cover them with a lid, foil, or plastic wrap. Alternatively, you can place them in an airtight container. I recommend lining your base with parchment paper and using parchment paper between layers if you stack them on top of each other to prevent them from sticking. You can leave cookie dough in the fridge for up to 4 days, but I typically just do it overnight.

pumpkin snickerdoodles on a plate with pumpkins and cinnamon sticks in the background

How to store sourdough pumpkin snickerdoodles

To store your cookies, wait until they have completely cooled, then add them to an airtight container and leave them on the counter. They will stay fresh for about a week.

How to freeze cookie dough

If you want to freeze cookie dough to bake later, put the scoops of dough on a lined cookie sheet and freeze until they are completely frozen. Then, transfer the dough balls to a freezer bag or airtight container. When you are ready to bake, remove them from the freezer and add to a lined cookie sheet to bake. Bake at 350°F until they are golden brown on the edges. Keep in mind that frozen dough will take a few extra minutes to bake compared to fresh dough.

Sourdough Pumpkin Snickerdoodle cookies on a white plate next to cinnamon sticks and small pumpkins.

Sourdough Pumpkin Snickerdoodles

Emily Christensen
These must try pumpkin cookies are super soft and chewy and have a delicious pumpkin spice flavor.
5 from 1 vote
Prep Time 25 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 6 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 147 kcal

Ingredients
  

Sourdough Pumpkin Snickerdoodles

  • 227 grams butter 1 cup
  • 220 grams brown sugar 1 cup
  • 150 grams granulated sugar ¾ cup
  • 125 grams pumpkin puree ½ cup
  • 13 grams vanilla extract 1 Tablespoon
  • 75 grams sourdough discard ⅓ cup
  • 420 grams all purpose flour 3 cups
  • 5 grams baking soda 1 teaspoon
  • 3 grams salt ½ teaspoon
  • 2 grams pumpkin pie spice 2 teaspoons

Cinnamon Sugar Mixture

  • 50 grams granulated sugar ¼ cup
  • 2 grams ground cinnamon 1 teaspoon

Instructions
 

  • In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
    227 grams butter, 220 grams brown sugar, 150 grams granulated sugar
  • Add in the pumpkin puree, sourdough discard (you can take this straight from the fridge), and vanilla extract and mix until incorporated. 
    125 grams pumpkin puree, 75 grams sourdough discard, 13 grams vanilla extract
  • Add in the dry ingredients including flour, salt, baking soda, and pumpkin pie spice. Mix until just incorporated. 
    420 grams all purpose flour, 5 grams baking soda, 3 grams salt, 2 grams pumpkin pie spice
  • In a small bowl, mix together sugar and cinnamon. Using a cookie scoop, scoop the dough into 2 Tablespoon balls and place on a lined cookie sheet. Drop each dough ball in the cinnamon sugar mixture and roll it around ensuring the cookie is well coated. 
    50 grams granulated sugar, 2 grams ground cinnamon
  • Cover the dough balls and place in the refrigerator to chill for at least 30 minutes.
  • Preheat the oven to 350℉. Place 12 dough balls on a large cookie sheet. If you bake 2 cookie sheets at a time, be sure to rotate the pans half way through. Bake the cookies for 10-13 minutes until the edges are set and the tops of the cookies have lost their sheen. 
  • Let the cookies cool on a cooling rack. As the cookies cool they will flatten out and begin to wrinkle, which is what you want!

Notes

  • If baking 2 racks of cookies at a time be sure to rotate the cookies half way through baking.
  • If you have a gluten irritation or want a tangy flavor I recommend letting the dough balls chill overnight. 

Nutrition

Serving: 1gCalories: 147kcalCarbohydrates: 21gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 131mgSugar: 11g
Keyword cinnamon, fall baking, no egg, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!

More sourdough recipes

3 Comments

  1. These cookies look so delicious! My question…my discard has as been in the frig for abt a week. This will be ok to use, right? I’m confused sometimes as to how “fresh” the discard should be.

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating