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These sourdough pumpkin cookies are soft, warmly spiced, and topped with a generous layer of cream cheese frosting.
They have plenty of pumpkin flavor along with cinnamon and pumpkin pie spice, and a light dusting of cinnamon on top makes them especially pretty for fall.
Pumpkin can sometimes make cookies a little too cakey, so this recipe has you blot the pumpkin puree before adding it to the dough.
It’s a simple extra step that removes some of the moisture and gives the cookies a softer, more tender texture without making them feel like little cakes.
They’re also a delicious way to use up some sourdough discard when pumpkin season arrives.
For more sourdough discard recipes, try my Sourdough Pumpkin Scones, Sourdough Pumpkin Roll, and Sourdough Discard Cinnamon Rolls.
Why You’ll Love Sourdough Pumpkin Cookies
- Soft and tender: Blotting the pumpkin helps give the cookies a soft texture without making them overly cakey.
- Perfect for fall: Pumpkin, cinnamon, pumpkin pie spice, and cream cheese frosting make a delicious combination.
- Uses sourdough discard: This is another easy way to put extra sourdough discard to good use.
Equipment
- Stand mixer or hand mixer
- #40 or medium cookie scoop
- Offset spatula or knife
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
For the Pumpkin Cookies
- Butter – Softened unsalted butter gives the cookies richness and helps create their soft texture.
- Brown and granulated sugar – A combination of brown sugar and white sugar gives the cookies sweetness, moisture, and flavor.
- Pumpkin puree – Be sure to use 100% pure pumpkin rather than pumpkin pie filling. You can even make your own homemade pumpkin puree from fresh pumpkin.
- Sourdough discard – Thick, recently collected sourdough starter discard works best and adds subtle sourdough flavor to the cookies. You can also use active sourdough starter if you prefer.
- Pumpkin pie spice and cinnamon – Give the cookies their warm fall flavor.
For the Cream Cheese Frosting
- Cream cheese – Use full-fat brick-style cream cheese for the best frosting consistency.
- Butter – Softened butter helps make the frosting smooth and creamy.
- Powdered sugar – Sweetens and thickens the frosting.
- Vanilla extract – Adds flavor to the cream cheese frosting.
- Cinnamon – An optional light dusting makes a simple finishing touch.
How to Make Sourdough Pumpkin Cookies
Here are the step-by-step instructions for making these Sourdough Pumpkin Cookies with Cream Cheese Frosting:
Step 1. In a medium mixing bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
Step 2. Measure pumpkin puree and spread it over several layers of paper towels. Gently blot away the excess moisture, changing the paper towels as needed, until the pumpkin weighs approximately 110g. Don’t squeeze it completely dry.
Recipe Tip
Before measuring the sourdough discard, make sure it is well mixed and has a thick consistency similar to pancake batter. Recently collected discard, ideally from the past day or two, will give you the most consistent results.
Step 3. Add softened butter, packed light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. You can also use a large mixing bowl and hand mixer. Beat on medium speed for about 2 minutes, until smooth and creamy.
Step 4. Add egg yolk and vanilla extract and beat until fully incorporated. Add sourdough discard and the blotted pumpkin puree. Mix until combined.
Step 5. Mix until combined.
Step 6: Add the dry ingredients and mix on low speed just until no dry streaks remain. Avoid overmixing the dough.
Step 7. Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or until it’s firm enough to scoop and shape. You can also refrigerate the dough overnight.
Step 8. When you’re ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
Use a #40 cookie scoop or medium cookie scoop to portion about 1½ tablespoons of dough per cookie. Roll each portion between your palms to make a smooth ball and arrange the cookies about 2 inches apart on the prepared baking sheets.
Step 9. Place a small piece of parchment paper over a dough ball and gently press it with the flat bottom of a measuring cup or glass until it’s about ⅓ inch thick. Repeat with the remaining cookies. For thicker cookies, simply flatten the dough balls gently with your hand.
Step 10. Bake cookies for 9–10 minutes, checking them at about 8 minutes. The edges should look set and the centers should be soft but no longer wet. These cookies shouldn’t brown very much.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
How to Make the Cream Cheese Frosting
Step 11: Beat softened full-fat cream cheese and softened butter together until smooth and creamy.
Add powdered sugar, vanilla extract, and a pinch of salt. Mix on low until the powdered sugar is incorporated, then increase to medium speed and beat until smooth and fluffy.
Step 12: Once the cookies have cooled completely, generously spread the cream cheese frosting over each cookie with a knife or offset spatula.
You can also transfer the frosting to a piping bag, snip off the end, and pipe a simple spiral onto each cookie.
Finish with a light dusting of ground cinnamon if desired.
Tips for the Best Sourdough Pumpkin Cookies
Blotting the pumpkin is one of the most important parts of this recipe. Pumpkin puree contains quite a bit of water, and removing some of that moisture helps keep the finished cookies from becoming overly cakey.
The consistency of your sourdough discard matters, too. Thick, recently collected discard is ideal. If your discard has separated, stir it thoroughly before measuring it.
Don’t skip chilling the dough. The dough needs at least 30 minutes in the refrigerator to firm up enough to scoop and shape easily.
And be careful not to overbake the cookies. They should still be soft when you take them out of the oven. They’ll continue to set as they cool.
Storage
Store frosted cookies in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, allow the cookies to sit at room temperature for about 15–20 minutes before serving.
For longer storage, freeze the unfrosted cookies in an airtight freezer-safe container for up to 1 month. Thaw completely in the refrigerator or at room temperature, then frost before serving.
Frequently Asked Questions
For the best results, recently collected discard is recommended. Discard that has been sitting for several days may separate and become watery, which can add excess moisture to the dough. If using older discard, stir it thoroughly first and make sure it has a thick consistency rather than a thin, liquid consistency.
Yes. Blotting removes excess moisture from the pumpkin, which helps keep the cookies from becoming overly soft or cakey. Start with 200g of pumpkin and blot it to approximately 110g.
No. Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the texture and flavor of the cookies.
Yes. The dough can be refrigerated for up to 24 hours before baking. Allow it to sit at room temperature briefly if needed so it is easy to scoop and shape.
Yes. Instead of using a flat-bottomed measuring cup to press the dough, gently flatten the dough balls with your hand. The cookies will remain thicker and have a slightly more rustic shape.
Absolutely. Spread the cream cheese frosting over each cooled cookie using a knife or offset spatula. For a more decorative finish, pipe the frosting in a simple spiral using a piping bag with the end snipped off.
These cookies are intentionally soft and tender because of the pumpkin and sourdough discard. They should have a moist, delicate crumb rather than the chewy texture of a traditional chocolate chip cookie. Allowing the cookies to cool completely will give the crumb time to set.
More Sourdough Pumpkin Recipes
- Sourdough Pumpkin Muffins
- Sourdough Pumpkin Bread
- Sourdough Pumpkin Bars
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Chocolate Chip Muffins
If you make this sourdough pumpkin cookies recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Pumpkin Cookies
Equipment
- Stand Mixer with paddle attachment or hand mixer
- Kitchen scale optional
- #40 or medium cookie scoop optional
- Piping Bag optional
Ingredients
Pumpkin Cookies
- 300 grams all-purpose flour, about 2 1/2 cups
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 200 grams canned pumpkin puree, about 3/4 cup + 1 tablespoon, blotted to approximately 110g (see note)
- 170 grams unsalted butter, softened, about 3/4 cup
- 120 grams packed light brown sugar, about 1/2 cup + 1 tablespoon
- 80 grams granulated sugar, about 1/3 cup + 1 tablespoon
- 1 large egg yolk, about 18g
- 2 teaspoons vanilla extract
- 80 grams sourdough discard, about 1/3 cup, 100% hydration
Cream Cheese Frosting
- 170 grams full-fat brick cream cheese, 6 ounces, softened
- 84 grams unsalted butter, 6 tablespoons, softened
- 270 grams powdered sugar, 2 1/4 cups
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- Ground cinnamon, for sprinkling
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- Measure 200g (¾ cup + 1 tablespoon) canned pumpkin puree and spread it over several layers of paper towels. Gently blot away excess moisture, replacing the paper towels as needed, until the pumpkin weighs approximately 110g. Do not squeeze the pumpkin completely dry. A small variation in the final weight is fine.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes, until smooth and creamy.
- Add the egg yolk and vanilla extract and beat until fully incorporated.
- Add the sourdough discard and blotted pumpkin and mix until combined.
- Add the dry ingredients and mix on low speed just until no dry streaks remain. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes, or until firm enough to scoop and shape. The dough can also be refrigerated overnight.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Use a #40 cookie scoop or a medium cookie scoop to portion approximately 1½ tablespoons of dough per cookie. Roll each portion between your palms to form a smooth ball and place about 2 inches apart on the prepared baking sheets.
- For the most uniform cookies, place a small piece of parchment paper over each dough ball and gently press with the flat bottom of a measuring cup or glass until the cookie is approximately ⅓ inch thick. This method creates a rounder, more evenly shaped cookie. If you prefer thicker cookies, you can gently flatten the dough with your hand instead.
- Bake for 9–10 minutes, checking the cookies at 8 minutes. The edges should be set while the centers remain soft but no longer appear wet. The cookies should not brown significantly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and salt. Mix on low speed until the powdered sugar is incorporated, then increase the speed to medium and beat until smooth and fluffy.
- Once the cookies are completely cooled, spread the frosting generously over each cookie using a knife or offset spatula. Alternatively, transfer the frosting to a piping bag with the end snipped off and pipe a simple spiral over each cookie.
- Optional: Lightly sprinkle the frosted cookies with ground cinnamon before serving.
