Sourdough Desserts & Treats · Recipe

Chewy Sourdough Pumpkin Cookies with Brown Butter

Brown butter, pumpkin, and sourdough discard make a soft, chewy cookie with warm spice and a naturally tender texture.

These sourdough pumpkin cookies combine brown butter, warm spices, and a soft chewy centre. Sourdough discard adds depth while pumpkin keeps the crumb tender. Chilling the dough is the key to cookies that spread neatly instead of turning cakey.

By Lifetipme•8 min read•Updated October 2026
Chewy sourdough pumpkin cookies with brown butter and warm spices
Chewy sourdough pumpkin cookies with brown butter and warm spices · Lifetipme editorial image
Quick answer

Brown the butter, cool it, then mix it with pumpkin, sourdough discard, sugar, flour, and spices. Chill before baking for chewy cookies that hold their shape.

What makes them chewy

Pumpkin adds moisture, while browned butter brings a warm nutty flavour. Sourdough discard adds a little acidity and helps keep the texture tender. Because pumpkin can make cookies cakey, the dough benefits from a longer chill and a modest amount of puree.

Recipe overview

Prep25 min
Chill1 hr
Bake10–12 min
Yield18 cookies

Ingredients

  • 120 g unsalted butter
  • 150 g pumpkin puree
  • 100 g sourdough discard
  • 150 g light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 260 g plain flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp fine salt

Step-by-step method

  1. 01
    Brown the butter until amber and nutty, then cool it for 10 minutes.
  2. 02
    Whisk in pumpkin, discard, sugar, egg yolk, and vanilla.
  3. 03
    Mix the dry ingredients separately and fold them into the wet mixture.
  4. 04
    Chill the dough for at least one hour.
  5. 05
    Scoop, flatten slightly, and bake at 180°C for 10–12 minutes.
  6. 06
    Cool on the tray until the edges are set and the centres stay chewy.

Brown-butter tips

Use a light-coloured pan so you can see the milk solids turn golden. The butter will continue cooking from residual heat, so remove it just before it reaches a deep amber colour. Let it cool before adding the egg yolk.

Troubleshooting

Cookies are cakeyWhy: Too much pumpkin or flour, or the dough was baked too long.Try: Measure pumpkin accurately, flatten the dough, and remove cookies when the centres are soft.
Dough is very stickyWhy: The pumpkin or discard was wetter than usual.Try: Chill longer before adding flour; if needed, add one tablespoon flour.
Butter flavour is bitterWhy: The milk solids were browned past amber.Try: Use a lower heat and remove the pan as soon as the aroma is nutty.

Storage

Store cooled cookies in an airtight container for up to four days. Freeze baked cookies for one month or freeze dough scoops and bake them from chilled.

Frequently asked questions

Can I replace fresh pumpkin puree with canned pumpkin?

Yes. Use plain pumpkin puree, not pumpkin pie filling, because pie filling already contains sugar and spices.

Why should I use only an egg yolk?

The yolk adds richness without adding as much water as a whole egg, which helps the cookies stay chewy instead of cakey.

Recipe card

Chewy Sourdough Pumpkin Cookies

Easy
Prep25 min
Fermentation1 hr chill
Bake10–12 min
Total1 hr 40 min
Yield18 cookies

Ingredients

  • 120 g unsalted butter
  • 150 g pumpkin puree
  • 100 g sourdough discard
  • 150 g light brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 260 g plain flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ½ tsp fine salt

Instructions

  1. 01
    Brown the butter in a light-coloured saucepan until nutty and amber. Cool for 10 minutes.
  2. 02
    Whisk in pumpkin, discard, sugar, egg yolk, and vanilla.
  3. 03
    Whisk the flour, baking soda, spices, and salt separately, then fold into the wet mixture.
  4. 04
    Chill the dough for at least one hour.
  5. 05
    Scoop onto a lined tray and flatten slightly.
  6. 06
    Bake at 180°C for 10–12 minutes until the edges are set and the centres remain soft.
Keep reading

More from Lifetipme