These Sourdough Pumpkin Sugar Cookies are the perfect combination of soft, buttery sugar cookies, warm pumpkin spice, and creamy homemade buttercream. Their beautiful pumpkin-inspired appearance, tender texture, and sweet frosting make them a wonderful addition to autumn gatherings, Halloween parties, Thanksgiving dessert tables, or cozy afternoons with a cup of coffee.
Whether you are looking for a creative way to use leftover sourdough discard or simply want to bake something special for fall, this recipe is an excellent choice.
Table of Contents
Why We Love These Sourdough Pumpkin Sugar Cookies
There are plenty of reasons to make these homemade pumpkin cookies during the autumn season.
- Perfectly balanced pumpkin flavor: Pumpkin puree provides moisture and a gentle pumpkin taste without overpowering the buttery cookie base.
- A delicious way to use sourdough discard: Instead of throwing away leftover starter, we can incorporate it into a beautiful seasonal dessert.
- Soft and buttery texture: The combination of softened butter, sugar, and flour creates tender cookies that are satisfying with every bite.
- Warm autumn spices: Pumpkin pie spice adds cinnamon-forward warmth that makes these cookies taste like fall.
- Beautiful presentation: Their creamy buttercream decoration makes them look bakery-inspired without requiring complicated decorating techniques.
- Great for seasonal occasions: These cookies are lovely for Halloween, Thanksgiving, autumn celebrations, cookie exchanges, and homemade gifts.
Ingredients for Sourdough Pumpkin Sugar Cookies
We only need a handful of simple baking ingredients to prepare the cookie dough. Each ingredient contributes to the flavor, texture, and structure of these delicious fall cookies.
For the Pumpkin Sugar Cookies
- Butter provides richness, tenderness, and the classic flavor of homemade sugar cookies. Make sure it is softened but not melted.
- Granulated Sugar sweetens the cookies and helps create a delicate texture.
- Pumpkin puree adds moisture, color, and a subtle seasonal flavor. Use plain pumpkin puree rather than pumpkin pie filling.
- Sourdough discard adds complexity and helps make use of leftover starter. Cold or room-temperature discard works well.
- Vanilla enhances the buttery sweetness and complements the pumpkin spices.
- Flour provides structure and helps the cookies hold their shape during baking.
- This warming spice blend creates the familiar flavor of autumn desserts. you can use my homemade Pumpkin Pie Spice Recipe.
- Baking powder provides a little lift while keeping the cookies tender.
- Salt balances the sweetness and enhances the other ingredients.
For the Creamy Buttercream Frosting
To complete the cookies with a beautiful bakery-style finish, we can prepare a simple homemade buttercream.
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1-2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- A pinch of salt
- Orange food coloring (optional)
The buttercream should be smooth, creamy, and firm enough to hold decorative piping.
How to Make Pumpkin Sugar Cookies
These sourdough pumpkin sugar cookies are easy to prepare with a buttery dough, concentrated pumpkin puree, and warm pumpkin pie spice. We roll the dough, chill it until firm, cut it into pumpkin shapes, and bake until the edges are just set.
Prepare the Pumpkin
- Spread the pumpkin puree over 3-4 layers of paper towels.
- Press another paper towel over the top to absorb excess moisture.
- Continue blotting until the pumpkin becomes thick and concentrated.
- Measure 3 tablespoons of the blotted pumpkin for the cookie dough.
Mix the Wet Ingredients
- Beat the softened butter and granulated sugar together until smooth and creamy.
- Add the blotted pumpkin, sourdough discard, and vanilla extract.
- Mix until the ingredients are evenly combined and smooth.
Make the Dough
- In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture.
- Mix just until a firm cookie dough forms.
- Avoid overmixing once the flour is incorporated.
Roll & Chill
- Place the dough between two sheets of parchment paper.
- Roll the dough evenly to about ¼-inch thickness.
- Keep the dough between the parchment sheets and transfer it to the refrigerator.
- Chill for 1-2 hours, or until the dough is firm enough to cut cleanly.
Cut & Bake
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and peel away the top sheet of parchment.
- Cut the dough into pumpkin shapes using a pumpkin cookie cutter or a autumn leaf cookie cutter.
- Arrange the cookies on the prepared baking sheet, leaving a little space between them.
- Bake for 9-11 minutes, or until the edges are just set but not browned.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- Allow the cookies to cool completely before decorating with buttercream.
How to Make Creamy Buttercream for Pumpkin Cookies
The buttercream is what transforms these simple pumpkin sugar cookies into a beautiful seasonal dessert.
- Beat the Butter – Beat softened butter for 2-3 minutes until light and fluffy.
- Add Powdered Sugar – Gradually mix in powdered sugar until smooth and creamy.
- Add Vanilla & Cream – Beat in vanilla, salt, and 1-2 tablespoons of heavy cream or milk.
- Adjust the Texture – Add a little more cream for softer frosting or powdered sugar for a firmer consistency.
- Decorate the Cookies – Pipe the buttercream onto completely cooled pumpkin cookies using a decorative piping tip.
Delicious Variations to Try
One of the best things about homemade sourdough pumpkin sugar cookies is how easily we can customize them.
Brown Butter Pumpkin Sugar Cookies
Replace the regular softened butter with browned butter for a deeper, nuttier flavor. Allow the browned butter to cool and solidify before incorporating it into the dough.
Pumpkin Cinnamon Buttercream
Add ½ teaspoon of cinnamon to the buttercream for a warmer, more aromatic frosting.
Maple Buttercream Cookies
Replace a small portion of the cream with pure maple syrup. This creates a lovely autumn-inspired sweetness that pairs beautifully with pumpkin.
Pumpkin Spice Sugar Cookies with White Chocolate
Fold a small amount of white chocolate chips into the dough for additional sweetness and creamy chocolate flavor.
Mini Pumpkin Cookies
Make smaller dough portions for bite-sized cookies. Reduce the baking time slightly and check for doneness around 8-10 minutes.
What to Serve with Sourdough Pumpkin Sugar Cookies
These cookies are delicious on their own, but they become even more enjoyable when served with a warm seasonal drink.
Some lovely combinations include:
- Hot coffee or a pumpkin spice latte.
- Chai tea with cinnamon and honey.
- Warm apple cider.
- Hot chocolate with whipped cream.
- A glass of cold milk.
For autumn gatherings, arrange the cookies on a decorative serving platter with cinnamon sticks, small pumpkins, and colorful fall leaves for a beautiful seasonal presentation.
Sourdough Pumpkin Sugar Cookies with Creamy Buttercream
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Whisk
- Rubber Spatula
- Rolling Pin
- Parchment paper
- Baking sheets
- Pumpkin cookie cutter
- Wire cooling rack
- Piping bag
- Decorative piping tip
Ingredients
Pumpkin Sugar Cookies
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/3 cup 80g pumpkin puree
- 1/4 cup 60g sourdough discard
- 1 tsp vanilla extract
- 3 cups 360g all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp salt
Creamy Buttercream
- 1/2 cup 113g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
- Orange food coloring
Instructions
- Spread the pumpkin puree over 3-4 layers of paper towels. Press another paper towel over the top to remove excess moisture until the pumpkin becomes thick and concentrated. Measure 3 tablespoons of the blotted pumpkin for the recipe.
- Beat the softened butter and granulated sugar together until smooth and creamy. Add the blotted pumpkin, sourdough discard, and vanilla extract, then mix until well combined.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a firm cookie dough forms. Do not overmix.
- Place the dough between two sheets of parchment paper and roll it evenly to about 1/4-inch thickness. Transfer the rolled dough to the refrigerator and chill for 1-2 hours, or until firm.
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and cut it into pumpkin shapes using a pumpkin cookie cutter. Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
- Bake for 9-11 minutes, or until the edges are just set but not browned. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Beat the softened butter for 2-3 minutes until light, smooth, and fluffy.
- Gradually add the powdered sugar and mix until creamy.
- Add the heavy cream, vanilla extract, and salt. Beat until the buttercream is smooth and fluffy.
- Add orange food coloring and mix until evenly colored.
- Transfer the buttercream to a piping bag fitted with a decorative tip.
- Pipe the buttercream onto the completely cooled pumpkin cookies.
- Allow the buttercream to set slightly before serving.
FAQs
Why Are My Pumpkin Sugar Cookies Too Soft?
Excess moisture can make pumpkin cookies softer than expected. Make sure to measure the pumpkin puree accurately and chill the dough before baking. Also, allow the cookies to cool completely on a wire rack before frosting.
Why Did My Cookies Spread Too Much?
Cookies may spread if the butter is too warm, the dough has not been chilled sufficiently, or the flour measurement is inaccurate. Refrigerating the dough before baking helps maintain its shape.
Can We Make the Cookie Dough Ahead of Time?
Absolutely! Preparing the dough ahead of time is a convenient way to simplify baking, especially when preparing desserts for Thanksgiving or autumn celebrations.
After mixing, cover the dough tightly and refrigerate it for up to 24 hours. When ready to bake, allow it to soften slightly if it has become too firm to scoop.
We can also portion the dough into individual balls before freezing. Place the portions on a baking sheet until firm, then transfer them to a freezer-safe bag.
When baking from frozen, allow a few additional minutes of baking time and check the cookies regularly.
These Sourdough Pumpkin Sugar Cookies with Creamy Buttercream bring together everything we love about fall baking: buttery sweetness, comforting pumpkin spice, soft cookie centers, and beautiful homemade frosting.
Whether we prepare them for a cozy weekend at home, a Halloween gathering, or a Thanksgiving dessert table, these homemade pumpkin sugar cookies are sure to bring warmth and sweetness to the season.
