Sourdough Pumpkin Oatmeal Cookies

Sourdough pumpkin oatmeal cookies are everything you love about fall in one soft, chewy bite. They’re filled with real pumpkin, hearty oats, and warm spices that make your kitchen smell amazing. The sourdough starter gives them just the right hint of tang and the best chewy texture. Whether you bake them for afternoon snacks, lunchbox treats, or a cozy dessert, these cookies are the perfect way to celebrate pumpkin season.

If you love fall baking, you might also enjoy my sourdough pumpkin cinnamon rolls or sourdough apple cinnamon rolls. Both are filled with cozy spice and perfect for cooler mornings. And if you love a fall cookie recipe, try my maple pecan sourdough oatmeal cookies or sourdough pumpkin chocolate chip cookies that are just as soft and chewy.

Why You'll Love This Recipe!

Make-Ahead Cookie - The dough gets even better after resting in the fridge overnight, developing deeper flavor and a softer texture.

Cozy Fall Flavors - These cookies are filled with pumpkin, oats, and warm spices that make your kitchen smell like autumn. They’re perfect for pumpkin season or anytime you’re craving something comforting.

Optional Maple Glaze - A light drizzle of maple glaze takes these cookies from simple to special. It pairs perfectly with the pumpkin and spices without being too sweet.

Ingredients

• Butter - I like to use salted butter because it balances the sweetness and brings out the warm spice flavor, but unsalted butter works too. Just make sure it’s softened to room temperature so it creams easily with the sugar.
• Sugar - The mix of white and brown sugar gives these cookies their perfect chewy texture. The white sugar helps the edges crisp up, and the brown sugar adds moisture and that deep caramel flavor that pairs perfectly with pumpkin.
• Pumpkin Puree - Use pure pumpkin puree here, not pumpkin pie filling.
• Egg - I've used one large egg (60g).
• Sourdough Starter - You can use discard or active starter, whichever you need to use up.
• Vanilla Extract
• All Purpose Flour
• Salt - Just a pinch of salt brings balance and enhances the flavor of the pumpkin and spice.
• Baking Soda 
• Rolled Oats - Old-fashioned rolled oats are the best choice for chewy cookies. They hold their texture beautifully and give that hearty oatmeal bite. Quick oats will make them softer and more uniform. Steel-cut oats won’t work at all.
• Pumpkin Spice - This is where all the cozy fall flavor comes from. You can use a store-bought blend or make your own with cinnamon, nutmeg, ginger, and cloves. Feel free to adjust the spice level to your taste.
• Powdered Sugar & Maple Syrup - These make a simple glaze that pairs so well with these cookies. I highly recommend it, but you can leave it off if you'd like.

How to Make Sourdough Pumpkin Oatmeal Cookies

These cookies are such a fun fall twist to my sourdough oatmeal chocolate chip cookies. I’ve swapped the chocolate for pumpkin and cozy spices, and the result is a soft, chewy cookie that tastes just like autumn.

Add the butter, granulated sugar, brown sugar, pumpkin puree, egg, sourdough starter and vanilla to a large mixing bowl and whisk together until light and fluffy.

Now add all of the dry ingredients - all purpose flour, pumpkin pie spice, salt, baking soda and rolled oats and gently mix together to form a sticky dough. It will be fairly wet and that's ok.

Cover the bowl with plastic wrap to stop it drying out and place into the fridge for a minimum of 2 hours (and up to 48 hours). These cookies taste best when fermented overnight.

When You're Ready to Bake

Preheat your oven to 190ºC (375ºF).

Using a large spoon or cookie scoop, scoop balls of dough onto the cookie sheets lined with parchment paper. These sourdough oatmeal cookies will spread so make sure you leave at least 2" between each dough ball (see notes for sizing and baking times).

Place trays into the oven and bake for around 10 minutes at 190ºC (375ºF) or until the edges of the cookies are starting to brown but the middles are still soft. Don't let them overcook!

Remove them from the oven and allow to cool on the cookie tray for around 10 minutes before placing them on a wire rack to fully cool.

Once cool, they will have crispy edges and a soft, chewy centre - YUM!

To create the glaze, mix together the powdered sugar and maple syrup until it's smooth and glossy. Use a piping bag to drizzle over the cold cookies.

How to Store + Freeze

Store at Room Temperature - These sourdough pumpkin oatmeal cookies will stay soft and chewy for about 3 to 4 days when stored in an airtight container. I like to keep mine in a glass jar because it helps them stay fresh without losing that perfect texture. Try to avoid plastic containers, which can make the cookies go soft or stale more quickly.

Freeze After Baking - Once the cookies have cooled completely, place them on a tray to snap freeze until firm, then transfer them to a freezer-safe bag or container. They will keep well for up to 3 months and thaw beautifully at room temperature. I love having a stash ready to grab for quick snacks or lunchbox treats.

Freeze Before Baking - You can also freeze the dough for later. Scoop the dough into balls, place them on a tray, and snap freeze until solid. Once frozen, move them to a freezer-safe bag and store for up to 3 months. When you are ready to bake, place them on a tray, let them soften slightly, and bake as usual for warm, freshly baked cookies anytime.

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