Sourdough Pumpkin Chocolate Chip Cookies

5 from 14 votes

Sourdough Pumpkin Chocolate Chip Cookies

With a chewy texture and gooey chocolate, these Sourdough Pumpkin Chocolate Chip Cookies are everything you crave during the fall season. Brown butter, pumpkin spice, and pumpkin puree make every bite rich and cozy.

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Servings: cookies

Author: Emily Christensen

Equipment

Ingredients

227 grams butter 1 cup
165 grams brown sugar ¾ cup
150 grams granulated sugar ¾ cup
125 grams pumpkin puree ½ cup
14 grams vanilla extract 1 Tablespoon
75 grams sourdough discard ⅓ cup
385 grams all-purpose flour 2 ¾ cup
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
4 grams pumpkin pie spice 2 teaspoons
100 grams heath bits ⅔ cup
170 grams chocolate chips 1 cup

Instructions

First, make the brown butter. Take the butter and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma.
227 grams butter
Pour the brown butter into a large mixing bowl and add the sugar and brown sugar. Stir to combine.
165 grams brown sugar, 150 grams granulated sugar
Add the wet ingredients to the mixture and stir to combine.
125 grams pumpkin puree, 14 grams vanilla extract, 75 grams sourdough discard
Combine the dry ingredients.
385 grams all-purpose flour, 5 grams baking soda, 3 grams salt, 4 grams pumpkin pie spice
Add the heath bits and chocolate chips and fold to combine.
100 grams heath bits, 170 grams chocolate chips
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Using a 2-tablespoon cookie scoop, stack two scoops of dough on top of each other to create tall cookies. Press a few extra chocolate chips on the tops of the cookies. Arrange 8 cookies per tray (this recipe makes about 21 cookies).
Preheat the oven to 350°F. Bake for 13-15 minutes, or until the edges are set and the tops have lost their gloss. If baking two trays at once, rotate them halfway through for even baking. Add to a wire rack to cool.

Notes

Stacking two cookie dough balls on top of each other helps create a large, thick cookie.
This recipe will make about 21 large cookies. If you would like to make smaller cookies, do not stack the cookies and use the 2 tablespoon dough balls. Adjust the baking time to about 10 minutes ot until the edges are set and the tops have lost their gloss.
If baking two trays at once, rotate them halfway through for even baking.
The brown butter adds a beautiful nutty flavor, but if you are short or time or prefer to skip this step you can. Instead of browning the butter, cream softened butter with the sugars instead, using a stand mixer or hand mixer.

Nutrition