Pumpkin Dark Chocolate Sourdough Cookies with Freshly Milled Flour

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These pumpkin dark chocolate sourdough cookies are chewy, rich, and full of warm fall flavor. Made with cooked down pumpkin and a mix of chocolate chunks, they bake up thick and fudgy and get even better by the next day. Using 100% freshly milled hard red wheat flour, make these cookies nourishing and delicious!

There’s something about the mix of pumpkin, sourdough, and dark chocolate that feels like pure autumn comfort. These cookies are soft and decadent, with just the right hint of spice and a deep, almost caramel-like flavor from the cooked-down pumpkin. The freshly milled flour gives them a hearty texture that still melts in your mouth, and the sourdough adds that subtle tang that balances it all out.

If you want to start milling your own flour, I really do love this NutriMill. Freshly milled flour makes such a big difference in both texture and flavor, and you get all the nutritional benefits that store bought flour loses. It’s one of those upgrades that feels intimidating at first but ends up being totally worth it.

How I Make It

I start by cooking down the pumpkin, and that step makes all the difference. I melt the butter, stir in the pumpkin and spices, and cook it until it gets thick, darker, and really concentrated. You can’t walk away during this part because it goes fast, but once it tightens up I let it cool completely.

For the dough, I cream the butter and sugars until they’re fluffy, then mix in the egg, yolk, vanilla, sourdough starter, and that cooled pumpkin. The batter always turns out so glossy and pretty at this point. I whisk the flour, baking soda, and salt, fold it in gently, and then add a mix of chocolate chunks and chips so every cookie has those big melty pockets.

I like to chill the dough for at least two hours, but honestly it’s even better the next day. The sourdough flavor develops, and the cookies bake up thicker and richer. When I’m ready to bake, I scoop big portions and bake them for 13 minutes so the centers stay soft. When the batter is cold it can be hard to scoop, so you may ant to let it sit on the counter for 30 minutes before scooping. I like to use a large cookie scoop for this.

As soon as they come out, I sprinkle a little flaky salt and gently press the tops to keep them nice and fudgy. They finish setting as they cool on the pan, and by the next day they’re even more flavorful. They turn out decadent with just enough pumpkin spice, and the texture is everything I want in a fall cookie.

Pumpkin Dark Chocolate Sourdough Cookies

5 from 1 vote

Soft, fudgy pumpkin dark chocolate sourdough cookies made with cooked down pumpkin, freshly milled flour, and melty chocolate chunks. These cozy fall cookies stay chewy, bake perfectly at 13 minutes, and taste even better the next day.

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Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Servings: 20 Cookies

Course: Dessert, Snack, treats

Cuisine: American

Ingredients Method Video

Ingredients

  

Spiced Pumpkin

• 160 g pumpkin puree
• 1 tsp unsalted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of cloves

Cookie Dough

• 1 cup 226 g butter softened
• 3/4 cup granulated sugar 150 g
• 3/4 cup brown sugar packed 150 g
• 1 large egg
• 1 large egg yolk
• 1/2 cup bubbly sourdough starter or discard about 120 grams
• 2 tsp vanilla bean paste or extract
• 420 grams freshly milled hard red wheat flour about 3 1/4 cup
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 1/2 cups a mix of semi sweet chocolate chips & chopped dark chocolate chunks
• Flaky sea salt for topping

Method

 

1. Cook the pumpkin with butter and spices over medium heat until it thickens and darkens, then let it cool completely.
2. Cream the butter, granulated sugar, and brown sugar until fluffy.
3. Mix in the egg, egg yolk, vanilla, sourdough starter, and cooled pumpkin until smooth.
4. Whisk the flour, baking soda, and salt in a separate bowl.
5. Add the dry ingredients to the wet ingredients and mix just until combined.
6. Mix in the chocolate chunks and chips.
7. Cover the dough and chill it for at least 2 hours or up to 24 hours.
8. Preheat the oven to 350 and line baking sheets with parchment.
9. Scoop the dough into large 3 tablespoon cookie dough balls.
10. Bake for 13 minutes so the edges are set and the centers stay soft.
11. Sprinkle with flaky salt as soon as they come out of the oven.
12. Gently press the tops so the cookies stay dense and fudgy.
13. Let them cool on the pan for about 30 minutes until fully set.

Video

https://www.youtube.com/watch?v=pws9ySgXy7U