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When the weather cools down and leaves start crunching underfoot, nothing feels more inviting than a kitchen filled with the scent of cinnamon and warm cookies. That’s exactly what makes sourdough pumpkin snickerdoodles such a favorite. They take a nostalgic classic and give it a seasonal twist, bringing together the tang of sourdough discard, the richness of butter, and the comforting flavor of pumpkin pie spice. These cookies aren’t just delicious they’re a way to bring family and friends together, the kind of recipe you’ll want to bookmark on your fall baking list.

The Charm of Sourdough Pumpkin Snickerdoodles

A childhood memory of cookies and pumpkin spice

I still remember coming home from school in late October, my mom pulling a tray of warm snickerdoodles out of the oven. She’d always let me roll the dough balls in cinnamon sugar, my fingers sticky with sweetness before we even had the chance to taste. Years later, when I started experimenting with sourdough, I realized that adding a little discard to the dough gave these cookies a new depth slightly tangy, chewier, and with a richness that made the pumpkin flavor shine. It felt like I had rediscovered an old memory with a new twist, one I now love baking for my own family.

Why sourdough discard works perfectly here

For anyone who keeps a sourdough starter, you know the feeling of not wanting to waste discard. This recipe is a brilliant way to use it up, and the results speak for themselves. The acidity in sourdough discard adds complexity to the sweetness, balancing out the pumpkin puree and brown sugar. It also gives the cookies a soft, chewy texture that keeps them fresh longer than most snickerdoodles. Pairing the discard with pumpkin pie spice and cinnamon sugar makes these cookies taste like the holidays in every bite. And if pumpkin flavors excite you, my baked pumpkin donuts are another cozy treat that capture the same fall spirit.

Gathering What You Need for Sourdough Pumpkin Snickerdoodles

Key ingredients explained

The heart of sourdough pumpkin snickerdoodles lies in the perfect blend of seasonal flavors and reliable baking staples. Butter adds richness that melts on the tongue, while brown and granulated sugar give the cookies their signature chewy center with crisp edges. Pumpkin puree lends moist texture and earthy sweetness, making these cookies undeniably cozy. The real twist comes from sourdough discard, which transforms regular snickerdoodles into something unforgettable by adding tang and depth. When paired with pumpkin pie spice, the cookies turn into a fall favorite that feels festive and comforting in every bite.

Here’s a quick look at the ingredient list in an easy-to-read format:

Ingredient	Amount
Butter, softened	227 g / 1 cup
Brown sugar	220 g / 1 cup
Granulated sugar	150 g / ¾ cup
Pumpkin puree	125 g / ½ cup
Sourdough discard	75 g / ⅓ cup
Vanilla extract	13 g / 1 Tbsp
All-purpose flour	420 g / 3 cups
Baking soda	5 g / 1 tsp
Salt	3 g / ½ tsp
Pumpkin pie spice	2 g / 2 tsp

Equipment that makes it easy

Making sourdough pumpkin snickerdoodles doesn’t require complicated tools, but the right basics guarantee success. A half-sheet pan gives enough space for the cookies to spread evenly, while silicone baking mats prevent sticking and encourage that golden-brown bottom we all love. A two-tablespoon cookie scoop ensures uniform size, which means each cookie bakes at the same pace no more guessing. For more pumpkin inspiration, take a peek at my pumpkin cookies recipe fall baking, which uses similar tools and brings the same autumn charm.

How to Make Sourdough Pumpkin Snickerdoodles

Mixing the dough right

The process of making sourdough pumpkin snickerdoodles begins with the classic step of creaming butter with both brown and granulated sugar. This not only creates the light and fluffy base of the dough but also builds the foundation for the cookies’ chewy center and crisp edge. Once the sugars and butter are smooth, you’ll add pumpkin puree, sourdough discard, and vanilla extract. The sourdough discard blends seamlessly into the dough, giving a tangy undertone that balances the sweetness of the pumpkin. Next, the dry ingredients flour, baking soda, salt, and pumpkin pie spice are folded in just until combined. Overmixing at this stage can toughen the cookies, so a gentle hand makes all the difference.

Shaping, chilling, and baking to perfection

Once your dough is ready, the fun part begins. Use a two-tablespoon scoop to portion the dough into even rounds. Roll each ball in the cinnamon sugar mixture until fully coated. This step is what gives sourdough pumpkin snickerdoodles their signature crinkled tops and that irresistible spiced crust. Place the dough balls on a lined baking sheet, leaving enough room for them to spread. Cover and chill for at least 30 minutes this step is essential for keeping the cookies thick and chewy rather than flat. When you’re ready to bake, set the oven to 350°F. Arrange 12 dough balls per pan and bake for 10–13 minutes, rotating trays halfway through if using two pans. The cookies are done when the edges are set and the tops have lost their sheen. They’ll continue to set as they cool on the pan before transferring to a wire rack. For another sourdough treat, try my sourdough discard apple cake which has the same tender crumb and seasonal flavor.

Secrets to Perfect Pumpkin Snickerdoodles Every Time

Baking & storage tips

If you’ve ever wondered why some cookies stay soft while others turn dry, the secret lies in chilling the dough. For sourdough pumpkin snickerdoodles, chilling is non-negotiable. The resting time allows the butter to firm up, which prevents the cookies from spreading too thin in the oven. It also gives the flour time to absorb moisture, enhancing both texture and flavor. For even chewier results, chill the dough overnight. Once baked, store cookies in an airtight container at room temperature for up to five days. To extend their life, freeze them in a single layer before transferring to a freezer bag. When you’re ready to enjoy, just let them thaw for 15 minutes, and they’ll taste like they came fresh out of the oven.

Serving ideas for cozy gatherings

There’s no wrong way to enjoy sourdough pumpkin snickerdoodles, but they shine brightest when shared. Set them out with mugs of hot tea or coffee for a cozy afternoon treat, or add them to a fall dessert table alongside pies and quick breads. The tangy notes from the sourdough make them pair beautifully with a sweet glaze or even a scoop of vanilla ice cream. If you’re looking for another pumpkin delight, don’t miss my sourdough pumpkin mini muffins they’re bite-sized and just as flavorful.

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Conclusion

There’s something magical about baking a batch of sourdough pumpkin snickerdoodles when the air turns crisp and the days grow shorter. They’re the perfect mix of nostalgia and creativity: a classic cookie reimagined with tangy sourdough discard and seasonal pumpkin spice. Each bite is chewy, fragrant, and a reminder of why fall baking feels so comforting. Whether you’re sharing them at a gathering, packing them in a lunchbox, or simply enjoying one with a cup of coffee, these cookies have a way of making ordinary days feel special. So go ahead preheat your oven and let the aroma of cinnamon fill your kitchen.