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.

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.