Soft Sourdough Pumpkin Cookies with Raisins

These Soft Sourdough Pumpkin Cookies with Raisins are the perfect taste of fall! Made with sourdough discard and real pumpkin purée, these cozy pumpkin cookies have a soft, tender, cake-like texture with sweet raisins in every bite. Warm fall spices bring out the rich pumpkin flavor, making them a delicious way to use up extra sourdough discard during pumpkin season. Enjoy these homemade sourdough pumpkin cookies with a cup of coffee or tea for a comforting autumn treat, an afternoon snack, or a sweet addition to your fall baking lineup.

There’s something special about baking with pumpkin in the fall. The warm spices, the comforting aroma that fills the kitchen, and the simple pleasure of enjoying a homemade treat make this time of year one of my favorite seasons to bake.

What I especially love about these cookies is their soft, cake-like texture. They're a little different from traditional chewy cookies, with a tender crumb that pairs beautifully with the sweetness of the raisins. The sourdough discard adds another layer of flavor while giving you a delicious way to use up extra starter.

The dough rests in the refrigerator for 12–24 hours before baking, making these cookies easy to prepare ahead. Finish them with a drizzle of vanilla icing or a light dusting of powdered sugar for a simple, sweet finishing touch.

Why You'll Love These Sourdough Pumpkin Cookies

• A great way to use sourdough discard: Put extra starter to good use in a seasonal baking recipe.

• Soft, cake-like texture: Pumpkin purée gives these cookies a tender texture that's more like a little pumpkin cake than a traditional chewy cookie.

• Classic fall flavors: Pumpkin pie spice and sweet raisins make every bite taste like autumn.

• Simple pantry ingredients: You probably have most of the ingredients you need already in your kitchen.

• Make-ahead dough: Refrigerating the dough for 12–24 hours allows the flavors to develop and makes it easy to prepare the dough ahead of baking.

Ingredients You'll Need

You only need a handful of everyday baking ingredients to make these soft sourdough pumpkin raisin cookies.

Sourdough discard: This recipe is a great way to use unfed sourdough starter. The discard adds a subtle tang and extra depth of flavor. A 100% hydration starter works well for this recipe.

Pumpkin purée: Use plain canned pumpkin purée or homemade pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices.

All-purpose flour: Provides the structure for these soft, cake-like cookies. Measure your flour carefully to avoid adding too much, which can make the cookies dry.

Butter: Softened salted butter adds richness and flavor. Let it soften at room temperature before mixing.

Granulated sugar: Adds sweetness and helps create a tender cookie.

Egg: A room-temperature egg blends more easily into the batter.

Pumpkin pie spice: This warm spice blend complements the pumpkin and gives the cookies their familiar fall flavor.

Baking powder: Helps the cookies rise and contributes to their soft, cake-like texture.

Raisins: Sweet raisins add little bursts of flavor throughout the cookies. If your raisins are particularly dry, you can soak them briefly in warm water and drain them thoroughly before adding them to the dough.

How to Make Soft Sourdough Pumpkin Cookies with Raisins

1. Mix the wet ingredients

In a bowl, combine the sourdough discard, room-temperature egg, and pumpkin purée. Mix until smooth and set aside.

2. Combine the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and pumpkin pie spice until evenly combined.

3. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about one minute. This step helps incorporate air and creates a tender cookie.

4. Make the cookie dough

Add the pumpkin mixture to the butter and sugar, mixing until combined. Gradually add the dry ingredients and stir just until incorporated. Fold in the raisins, being careful not to overmix the dough.

The dough will be softer than a traditional drop-cookie dough because of the pumpkin purée.

5. Refrigerate the dough

Cover the bowl tightly and refrigerate for 12–24 hours. This resting period allows the sourdough to ferment slightly and gives the flavors time to develop.

Keep the dough refrigerated during this time.

6. Preheat the oven

When you're ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.

7. Scoop and bake

Scoop the chilled dough onto the prepared baking sheet, leaving space between each cookie. Bake for 11–13 minutes, or until the cookies are set and the edges are lightly golden.

These cookies are meant to be soft and cake-like, so avoid baking them until they become overly browned.

8. Cool the cookies

Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

9. Add the finishing touch

Once the cookies have cooled, drizzle them with vanilla icing for a little extra sweetness. Prefer something simpler? A light dusting of powdered sugar is just as lovely.

Tips for the Best Sourdough Pumpkin Raisin Cookies

Use pumpkin purée, not pumpkin pie filling. Plain pumpkin purée gives you control over the sweetness and spice in the recipe.

Start with softened butter. Butter that's soft enough to cream easily will combine better with the sugar and help create a tender texture.

Measure the flour carefully. Too much flour can make the cookies dense or dry. Fluff the flour before measuring and level off the measuring cup, or weigh it if you prefer more precision.

Don't skip the chilling time. Refrigerating the dough for 12–24 hours allows the flavors to develop and helps the dough firm up before baking.

Watch the baking time. The cookies should be set with lightly golden edges. Their centers will remain soft, giving them that delicious cake-like texture.

How to Store Sourdough Pumpkin Cookies

Because these cookies contain pumpkin purée and have a soft, moist texture, allow them to cool completely before storing.

• Room temperature: Store in an airtight container for up to 2 days in a cool environment.

• Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days.

• Freezer: Freeze the completely cooled cookies in a freezer-safe container for up to 2 months. Thaw before serving.

If you add vanilla icing, allow it to set before stacking the cookies.

Frequently Asked Questions

Can I use sourdough discard straight from the refrigerator?

Yes. Cold sourdough discard works well in this recipe. The dough will be refrigerated again before baking, so there's no need to bring the discard to room temperature.

Do these sourdough pumpkin cookies taste sour?

No, the sourdough flavor is generally subtle. It adds depth to the cookies while the pumpkin, warm spices, and raisins remain the main flavors.

Why are these cookies cake-like instead of chewy?

The pumpkin purée adds moisture, creating a soft, tender texture that's closer to a small pumpkin cake than a traditional chewy cookie. That's part of what makes these cookies special!

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for 12–24 hours as directed in the recipe. This gives you the flexibility to prepare it the day before you plan to bake.

Can I leave out the raisins?

Absolutely. You can omit the raisins if you prefer a plain pumpkin cookie. Keep in mind that the raisins add little pockets of sweetness that complement the pumpkin and spices.

A Cozy Addition to Your Fall Baking

These Soft Sourdough Pumpkin Cookies with Raisins bring together everything I love about autumn baking: warm spices, real pumpkin, a little sourdough tang, and a soft, tender bite.

They're a simple, satisfying way to use sourdough discard and enjoy pumpkin season without making an elaborate dessert. Serve them with your favorite warm drink, share a batch with friends, or keep a few on hand for an afternoon treat. Happy baking!