Sourdough Oatmeal Pumpkin Cookies
Make these satisfying sourdough oatmeal pumpkin cookies this season. They are spiced with traditional fall flavors and filled with walnuts and chocolate chips.
You can make these sourdough cookies long-fermented (overnight method) or as the mood strikes you — not only do they come together quickly and easily, but you can use sourdough discard or fresh starter too.
Would you like to save this page?
We'll email you a link to this post, so you can come back to it later!
Sourdough oatmeal pumpkin spice cookies are perfect for fall. And if you’re doing the overnight fermented version, you’re getting a delicious cookie recipe that is healthier and easier to digest. I also love to use sprouted oats instant of quick oats — but more on all that stuff below.
If you love these cookies, try my chewey fudgey chocolate brownie cookies and low-carb and grain-free pumpkin cookies too.
And if you’re looking for more sourdough (and discard) recipes, try my sourdough pumpkin cake, cinnamon rolls, and pancakes.
Enjoy them all with my favorite drink — hot spiced vanilla custard milk.
I also have an entire Thanksgiving & Autumn section on this blog that has a ton of seasonal favorites — recipes, crafts, DIYs etc.
Sourdough Discard Explained
What is sourdough discard? It is the extra unfed sourdough starter you have kicking around that is leftover from sourdough baking. Every time you feed your sourdough starter there will be some discard. Instead of throwing this stuff away, which is incredibly wasteful, use the unfed discard to make delicious fermented sourdough recipes like these pancakes.
Sourdough adds another layer of taste to your cakes and baked goods, one that can’t be placed exactly, but it’s there in the background — a slight tang, more depth of flavor.
And if you choose the (preferred) overnight version of this recipe, you’re getting a much healthier pumpkin cake too as the long fermentation does two incredibly important things.
Firstly it weakens the gluten, making for a more moist and tender crumb.
Second, fermentation helps to inhibit some of the anti-nutrients in grains like wheat flour, making them easier to digest.
Yes, you can use sourdough discard straight from the fridge in this recipe and most others.
Ingredients
- sourdough discard (or fresh starter)
- all-purpose flour
- oatmeal (see note below)
- baking soda
- pumpkin spice (or just cinnamon)
- butter, softened
- brown sugar, packed
- honey (or maple syrup)
- pumpkin puree
- vanilla extract
- eggs
- milk chocolate chips & walnuts (optional)
See the recipe card for quantities.
What Type Of Oats To Use?
Do not use instant oatmeal or steel cut oats.
I prefer to use these organic sprouted rolled oats. Costco sells big bags of them but you can also buy them online: ONE DEGREE ORGANIC FOODS Organic Sprouted Rolled Oats.
You can also use quick oats.
I like to soak/ferment my oats the night before when I start this recipe right along with the flour and sourdough discard.
Oats do not need to be cooked before being added to recipes.
Rolled oats give cookie dough a bumpier texture. Quick oats will give cookie dough a smoother texture than rolled oats.
Instructions
These cookies can be made two ways: the over-night long-fermented way, or the very moment you plan to make them.
For the overnight method: mix together sourdough starter (or discard) with the flour, honey, and rolled oats in a large bowl, cover with a damp towel and place in a warm spot in your kitchen. The next morning you can proceed with the rest of the recipe. You can ferment the flour for 8-12 hours this way.
1. The next morning, preheat your oven to 350 and line a cookie sheet with parchment paper. Then in a large bowl, cream together butter and brown sugar by using an electric mixer.
2. Next, add the pumpkin puree, pumpkin spice, vanilla and egg. Mix until well combined.
3. Take the flour/sourdough discard/honey/oats mixture you made the previous night and slowly fold it into the rest of the ingredients until cookie dough forms. Do not over mix.
4. Sprinkle the baking soda over top, add the walnuts and chocolate chips (I recommend chunks of chocolate from a chocolate bar instead of chips) then gently fold everything in with a spatula.
5. Use a cookie scoop to drop cookie dough mounds on lined cookie sheet. Bake for 12 to 14 minutes.
For Day-Of Method:
It is best to use fresh starter but sourdough discard works too.
- Begin by preheating oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a medium-sized bowl, mix together all of your dry ingredients: flour, quick oats, baking soda, cinnamon and salt. Set aside.
- In a large bowl, cream together butter and brown sugar by using an electric mixer.
- Next, add honey, pumpkin puree, vanilla and egg. Mix until well combined.
- Slowly add dry ingredients into the wet ingredients and mix until cookie dough forms.
- Fold in chocolate chips.
- Use a cookie scoop to drop cookie dough mounds on lined cookie sheet. Bake for 12 to 14 minutes.
Hint: I recommend using a cookie scoop that holds approx. 1 ½ tablespoons. However, you can also use the drop spoon method – just make sure your cookie mounds are about 1 ¼ inches in diameter.
What’s New At The Homestead
Storage
These cookies are best served the day of baking but can be further sotred in an airtight container and refrigerated for up to 5 days.
You can freeze cookies too. Freeze in single layer on baking sheet and then store in heavy duty freezer bag.
Sourdough Recipes
Sourdough Pumpkin Cinnamon Rolls {Discard Option}
Sourdough Pumpkin Pancakes {Discard Option}
Sourdough Pumpkin Cake {Discard Option}
Pumpkin Recipes
Keto Pumpkin Cookies {Sugar-Free & Gluten-Free}
The BEST Pumpkin Spice Bundt Cake
Top tips
I recommend using a cookie scoop that holds approx. 1 ½ tablespoons. However, you can also use the drop spoon method – just make sure your cookie mounds are about 1 ¼ inches in diameter.
Most standard sized cookie sheets can hold one dozen cookies at a time (you will want to space them out at least 2 inches apart), so you will have to bake these in batches.This cookie dough is sticker than most traditional cookie dough, so make sure you use a scoop or spoon.
I also recommend my popular Old Fashioned Fresh Apple Cake Recipe which can be found alongside more desserts and recipes (alongside crafts and DIY’s) in the Thanksgiving section on my blog.
Ingredients
- 1 cup sourdough discard or fresh starter
- 1 ½ cups all-purpose flour
- 1 ⅓ cup quick oats
- 1 tsp baking soda
- 2 tsp pumpkin spice or cinnamon
- ¼ tsp salt
- 1 cup butter softened (approx. 2 sticks)
- 1 cup brown sugar packed
- ¾ cup honey
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups milk chocolate chips or chunks
Instructions
For Overnight Method
- The night before, mix together sourdough starter (or discard) with the flour, honey, and rolled oats in a large bowl, cover with a damp towel and place in a warm spot in your kitchen. The next morning you can proceed with the rest of the recipe. You can ferment the flour for 8-12 hours this way.
- The next morning, preheat your oven to 350 and line a cookie sheet with parchment paper. Then in a large bowl, cream together butter and brown sugar by using an electric mixer.
- Next, add the pumpkin puree, pumpkin spice, vanilla and egg. Mix until well combined.
- Take the flour/sourdough discard/honey/oats mixture you made the previous night and slowly fold it into the rest of the ingredients until cookie dough forms. Do not over mix.
- Sprinkle the baking soda over top, add the walnuts and chocolate chips (I recommend chunks of chocolate from a chocolate bar instead of chips) then gently fold everything in with a spatula.
- Use a cookie scoop to drop cookie dough mounds on lined cookie sheet. Bake for 12 to 14 minutes.
For Day-Of Method
- It is best to use fresh starter but sourdough discard works too.
- Begin by preheating oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a medium-sized bowl, mix together all of your dry ingredients: flour, quick oats, baking soda, cinnamon and salt. Set aside.
- In a large bowl, cream together butter and brown sugar by using an electric mixer.
- Next, add honey, pumpkin puree, vanilla and egg. Mix until well combined.
Slowly add dry ingredients into the wet ingredients and mix until cookie dough forms. - Fold in walnuts and chocolate chips.
- Use a cookie scoop to drop cookie dough mounds on lined cookie sheet. Bake for 12 to 14 minutes.
