My Sourdough Pumpkin Snickerdoodles are soft, chewy cookies with warm fall spices, a subtle tang from sourdough discard, and just the right amount of pumpkin flavor.
If you love them, try my sourdough pumpkin cheesecake cookies for a filled variation, my sourdough snickerdoodle cookies for another cozy favorite, and my sourdough brown butter chocolate chip cookies for a classic. (And I have to mention my all-time favorite: THE chocolate chip cookie — six years in the making!)
Quick Look: Sourdough Pumpkin Snickerdoodle Cookies
⏱️ Ready In: About 1 hour 30 minutes (includes 1-hour chill)
🔥 Bake Time: 10–12 minutes
🍽️ Serves: 22 cookies
✨ Calories: Approximately 173 per cookie
🥄 Main Ingredients: Sourdough discard, pumpkin purée, cream of tartar, cinnamon sugar
🌿 Dietary Info: Vegetarian (easily made dairy-free)
💛 Why You'll Love It: A cozy fall twist on the classic snickerdoodle, with pumpkin and sourdough tang.
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Why You'll Love This Recipe
- A fall twist on a classic: All the cinnamon-sugar chewiness of a snickerdoodle, with pumpkin and warm spice.
- Soft, chewy, and tangy: Sourdough discard adds moisture and a subtle tang, like my sourdough snickerdoodle cookies.
- That signature tang and lift: Cream of tartar gives them the classic snickerdoodle flavor and texture.
- A great way to use discard: A perfect home for that jar of starter, like my sourdough malted chai chocolate chip cookies.
- Freezer-friendly: Scoop, roll, and freeze the dough for last-minute cookie boxes — as easy as my snickerdoodle cookie bars and brown butter chocolate chipless cookies.
Jump to:
- Quick Look: Sourdough Pumpkin Snickerdoodle Cookies
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Sourdough Pumpkin Snickerdoodle Cookies
- Expert Tips
- What Makes This Recipe Special?
- Sourdough Pumpkin Snickerdoodle Cookies FAQs
- Sourdough Pumpkin Snickerdoodle Cookies Troubleshooting Guide
- Storage
- Other Sourdough Discard Recipes to Consider
- Sourdough Pumpkin Snickerdoodle Cookies
Ingredients You'll Need
For the dough:
- all-purpose flour: The structure of the cookies.
- cream of tartar: The secret to that signature snickerdoodle tang — don't skip it.
- baking soda: For lift and the right spread.
- kosher salt: Balances the sweetness.
- cinnamon + ground ginger + nutmeg: The warm fall spice blend.
- unsalted butter, softened: The base of that soft texture.
- brown sugar + granulated sugar: Brown for chew and depth, granulated for balance.
- sourdough discard, unfed: The star — straight from the fridge, adds tang and moisture.
- pumpkin purée, blotted: Use pure pumpkin, and blot out excess moisture (see tips).
- egg yolk + vanilla: Bind the dough and add richness.
For rolling: granulated sugar + cinnamon.
See recipe card for quantities.
Easy Substitutions & Variations
- Pumpkin purée: Sweet potato purée works for a similar flavor and texture.
- Dairy-free: Use plant-based butter.
- Sugar: Use all brown sugar for deeper flavor and extra chewiness.
- Spices: Adjust to taste — add more cinnamon or swap the nutmeg for cardamom.
- Stuffed version: Wrap the dough around a frozen cheesecake filling ball for a pumpkin cheesecake snickerdoodle, like my sourdough pumpkin cheesecake cookies.
- Brown butter: Brown the butter before creaming for a nuttier, richer taste, like my brown butter snickerdoodle cookies.
- Bigger cookies: Make 3-tablespoon (60g) dough balls for bakery-style cookies, adding 1–2 minutes to the bake ti
How to Make Sourdough Pumpkin Snickerdoodle Cookies
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Mix the dough: Cream butter and sugars, then mix in discard, pumpkin, yolk, and vanilla. Stir in dry ingredients.
Step 2: Chill: Cover and chill the dough for at least 1 hour.
Step 3: Roll & bake: Roll in cinnamon sugar and bake at 350°F until crackled and golden at the edges.
Step 4: Cool: Let cool on the tray for 5 minutes before transferring to a rack.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Expert Tips
- Blot the pumpkin well. Spread it on paper towels for 5–10 minutes to remove excess moisture — this keeps the cookies chewy, not cakey.
- Don't skip the cream of tartar. It's what gives snickerdoodles their signature tang and texture.
- Chill the dough. At least 1 hour firms it up for easier rolling and prevents spreading.
- Coat generously in cinnamon sugar. A good coat gives the classic sparkly, crackled top.
- Pull them looking soft. Take them out when the edges are set and tops just crack; they firm up as they cool.
What Makes This Recipe Special?
These take the cozy, tangy chewiness of a classic snickerdoodle and layer in pumpkin and warm fall spice, plus a subtle sourdough tang from the discard. Blotting the pumpkin is the key trick — it removes excess moisture so the cookies stay thick and chewy instead of turning cakey, giving you that ideal snickerdoodle texture with a seasonal twist.
They're also easy, freezer-friendly, and a guaranteed crowd-pleaser (my sister's kids approved!). They fit right into a fall cookie box next to my chewy pumpkin cookies, pumpkin cheesecake cookies, and gingerbread latte cookies for a festive, cozy spread.
Sourdough Pumpkin Snickerdoodle Cookies FAQs
Blotting the pumpkin purée is key to avoiding cakey cookies. Spread pumpkin on a few layers of paper towel for 5–10 minutes to remove excess moisture.
You can substitute ½ teaspoon of lemon juice or white vinegar, but cream of tartar gives the truest snickerdoodle tang, so use it if you can.
Yes! Roll the balls in cinnamon sugar, freeze on a sheet tray, then store in a bag. Bake straight from frozen, adding 1–2 minutes to the time.
The discard adds tang and moisture. If you leave it out, you may need a splash of milk to bring the dough together.
Sourdough Pumpkin Snickerdoodle Cookies Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Cakey texture | Pumpkin not blotted. | Blot the purée well before mixing. |
| Cookies spread flat | Dough too warm. | Chill at least 1 hour before baking. |
| No snickerdoodle tang | Cream of tartar left out. | Don't skip it — it's the signature flavor. |
| No crackled tops | Under-coated or dough too warm. | Coat generously in cinnamon sugar and chill. |
| Dry cookies | Overbaked. | Pull them when the tops just begin to crack. |
Storage
- Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.
- To freeze, place cooled cookies in a single layer until solid, then transfer to a freezer bag. Thaw in the fridge, then bring to room temperature before serving.
Other Sourdough Discard Recipes to Consider
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Sourdough Pumpkin Snickerdoodle Cookies
Equipment
- Kitchen Scale
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring spoons
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
For the dough:
- 330 g all-purpose flour 2 ¾ cups
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 170 g unsalted butter softened (¾ cup)
- 150 g brown sugar packed (¾ cup)
- 100 g granulated sugar ½ cup
- 75 g sourdough discard unfed (¼ cup)
- 80 g pumpkin purée blotted (about ⅓ cup)
- 1 large egg yolk
- 1 teaspoon vanilla extract
For rolling:
- 50 g granulated sugar ¼ cup
- 1 ½ teaspoon cinnamon
Instructions
- Prep the pumpkin: Place pumpkin purée on a few layers of paper towel and blot to remove excess moisture. This keeps the cookies chewy, not cakey.
- Mix the dry ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy, about 2–3 minutes.
- Add wet ingredients: Mix in the sourdough discard, blotted pumpkin, egg yolk, and vanilla extract until smooth and fully combined.
- Combine the dough: Add the dry ingredients and stir until just combined. Cover the dough and chill for 1 hour or up to 24 hours.
- Scoop and roll: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Mix rolling sugar and cinnamon in a small bowl. Scoop dough into 1 ½ tablespoon balls, roll in cinnamon sugar, and space 2 inches apart on the tray.
- Bake: Bake for 10–12 minutes until the edges are set and the tops are just beginning to crack.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 2 months.
- If freezing, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Let them thaw at in the refrigerator then move to room temperature before serving.
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