These cookies make me so happy! They’re pillowy soft and buttery, with a nostalgic flavor inspired by the classic Pillsbury pumpkin sugar cookies. Of course, I added sourdough to give them an extra depth of flavor and a softer, more tender crumb.
I’ll explain exactly how to create the pumpkin, stem and all – don’t worry, it’s not too tricky! Just make sure to plan ahead so you have time to let the cookie dough chill before you roll it out and bake it.
Why Use Sourdough in Sugar Cookies?
Sourdough discard adds a subtle tangy flavor that balances the sweetness of these sugar cookies and gives them a little more depth than a traditional sugar cookie. It also adds moisture to the dough, helping create a soft, tender texture.
Most importantly, this recipe is a great way to use up extra sourdough discard instead of throwing it away. You don’t need an active starter or a long fermentation—the discard is used for flavor and texture rather than leavening.
Because these cookies are inspired by the nostalgic Pillsbury pumpkin sugar cookies, the sourdough adds a homemade twist while still keeping that soft, buttery, sweet flavor.
What Are the Ingredients in Sourdough Sugar Cookies?
You probably have most of the ingredients for these cookies in your pantry. The only slightly unusual ingredient is butter extract, which gives these cookies an extra rich, buttery flavor.
I use all-purpose flour, granulated sugar, butter, and an egg to make the dough; I flavor it with vanilla extract and with the butter extract, and I use baking powder to leaven it. A little salt balances the flavor. Sourdough discard adds a subtle, delicious tang and creates a moist crumb.
Equipment for Sourdough Sugar Cookies
The equipment for these cookies is very simple. You’ll just need a large bowl and a hand mixer to make the dough; a rolling pin to roll it out; a round cookie cutter (or whatever shape you prefer); and a baking sheet.
How to Make Sourdough Sugar Cookies
This is a really fun baking project! I’ll walk you through how to make the pumpkin design – don’t worry, it’s easy.
Step One: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and creamy. Add the egg, vanilla extract, butter extract, and sourdough discard. Mix until well combined.
In a separate bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until a soft dough forms. Be careful not to overmix.
Step Two: Divide and Color the Dough
Divide the dough into three portions:
• The largest portion will remain uncolored for the outside of the cookies.
• The medium portion will be dyed orange for the pumpkins.
• The smallest portion will be dyed green for the pumpkin stems.
Add orange food coloring to the medium portion, and green food coloring to the smallest portion. Knead both those sections gently until the colors are evenly distributed.
Step Three: Create the Pumpkin Shapes
Roll out the orange dough and green dough (separately) on a lightly floured surface.
Using a small pumpkin-shaped cookie cutter, cut out approximately 24 pumpkin shapes from the orange dough. Use a small knife or cutter to create the green stems.
Stack the pumpkin pieces together, adding a green stem to the top of each pumpkin. Gently press the pieces together so they form one solid pumpkin-shaped log.
Tip: You may flash freeze the individual pumpkins with the stems on top on a baking sheet, before stacking, to ensure you get a crisp pumpkin shape.
Step Four: Wrap the Pumpkin Shapes in Cookie Dough
Roll the uncolored dough (the largest dough piece) into a large rectangle that is long enough to completely cover your pumpkin-shaped log. Place the pumpkin log in the center of the rectangle and carefully wrap the uncolored dough around it.
Pinch the seams together to completely enclose the pumpkin andtrim away any excess dough.
Step Five: Shape and Chill the Dough
Gently roll the dough log on the counter until it is smooth and as round as possible. Be careful not to press too firmly, as you don’t want to distort the pumpkin shape inside.
Wrap the dough tightly in plastic wrap and refrigerate for at least two hours, or up to 24 hours.
Step Six: Slice and Bake
Preheat your oven to 350°F.
Slice the chilled dough log into approximately 24 cookies and place them on a parchment-lined baking sheet, leaving space between each cookie. (Note: the dough log may become slightly flattened while chilling. If this happens, gently roll it in your hands, or on the counter to restore its round shape.)
Bake the cookies for approximately 10 minutes, or until the edges are set and the cookies are still soft in the center. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
• You can freeze the pumpkin shaped sugar cookies before shaping. That way the pumpkin shape is crisp when you bake it.
• Use softened butter, not melted butter. Softened butter helps create the soft, tender texture these cookies are known for. Let the butter sit at room temperature until it is soft enough to press with your finger but not greasy or melted.
• Don’t overmix the dough. Once you add the flour, mix just until the ingredients come together. Overmixing can develop too much gluten and make the cookies less tender.
• Keep the cookies a consistent size. For evenly baked cookies, try to make each cookie the same size and thickness. This is especially important if you’re creating the pumpkin design in the center.
• Don’t overbake them. For that soft, tender Pillsbury-inspired texture, you want the cookies to be set around the edges while the centers still look slightly soft. They will continue to firm up as they cool.
Variations on Sourdough Sugar Cookies
You can change the shape in the middle to be hearts, ghosts, Christmas trees, stars, bunnies…the possibilities are endless!
How to Store Sourdough Sugar Cookies
These cookies will keep for up to five days at room temperature. Allow the sourdough sugar cookies to cool completely, and then place them in an airtight container.
Freezing the Cookie Dough
Prepare the cookie dough according to the recipe, and then slice the cookies into individual cookies. Place the cut out dough on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. Transfer the frozen dough to a freezer-safe bag or airtight container and freeze for up to 3 months.
When you’re ready to bake, place the frozen cookie dough on a parchment-lined baking sheet and bake according to the recipe instructions. You may need to add 1–3 minutes to the baking time. There’s no need to thaw the dough first.
Freezing Baked Cookies
Allow the cookies to cool completely before freezing. Place them in an airtight, freezer-safe container or bag, separating layers with parchment paper to prevent them from sticking together. Freeze for up to 3 months.
To thaw, simply let the cookies sit at room temperature for about 30–60 minutes. For that fresh-baked texture, you can warm them in a 300°F oven for 5–10 minutes.
Frequently Asked Questions
Are these sourdough cookies like the Pillsbury pumpkin sugar cookies?
Yes! These cookies are inspired by the classic Pillsbury sugar cookies with the seasonal pumpkin design in the center. They have a soft, buttery texture and nostalgic flavor, with the added tang of sourdough discard.
Can I use sourdough discard in these sugar cookies?
Yes! This recipe is specifically designed to use sourdough discard. You don’t need an active, bubbly starter.
Do I need to ferment the dough?
No. This is a sourdough discard cookie recipe, so there is no fermentation or rising time required. The discard is primarily used to add flavor and help use up extra starter.
Why are my sugar cookies spreading?
If your cookies are spreading too much, the butter may have been too warm or the dough may need to be chilled. Try refrigerating the shaped cookies for 20–30 minutes before baking.
How do I keep these cookies soft?
Be careful not to overbake them. Remove the cookies when the edges are set and lightly golden but the centers still look slightly soft. They will continue to set as they cool.
Can I use a different extract?
Yes. Vanilla extract works well on its own, but butter extract helps give these cookies that distinctive nostalgic sugar-cookie flavor. You can also experiment with almond extract for a slightly different flavor.
Slice-and-Bake Pumpkin Sugar Cookies
Ingredients
- 13 TBSP butter
- 300 g granulated sugar
- 1 egg
- 90 g sourdough discard
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 340g all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- Orange and green food colorings
Instructions
Step One: Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth and creamy. Add the egg, vanilla extract, butter extract, and sourdough discard. Mix until well combined.
- In a separate bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, and mix until a soft dough forms. Be careful not to overmix.
Step Two: Divide and Color the Dough
- Divide the dough into three portions:
- The largest portion will remain uncolored for the outside of the cookies.
- The medium portion will be dyed orange for the pumpkins.
- The smallest portion will be dyed green for the pumpkin stems.
- Add orange food coloring to the medium portion, and green food coloring to the smallest portion. Knead both those sections gently until the colors are evenly distributed.
Step Three: Create the Pumpkin Shapes
- Roll out the orange dough and green dough (separately) on a lightly floured surface.
- Using a small pumpkin-shaped cookie cutter, cut out approximately 24 pumpkin shapes from the orange dough. Use a small knife or cutter to create the green stems.
- Stack the pumpkin pieces together, adding a green stem to the top of each pumpkin. Gently press the pieces together so they form one solid pumpkin-shaped log.
Step Four: Wrap the Pumpkin Shapes in Cookie Dough
- Roll the uncolored dough (the largest dough piece) into a large rectangle that is long enough to completely cover your pumpkin-shaped log. Place the pumpkin log in the center of the rectangle and carefully wrap the uncolored dough around it.
- Pinch the seams together to completely enclose the pumpkin and trim away any excess dough.
Step Five: Shape and Chill the Dough
- Gently roll the dough log on the counter until it is smooth and as round as possible. Be careful not to press too firmly, as you don’t want to distort the pumpkin shape inside.
- Wrap the dough tightly in plastic wrap and refrigerate for at least two hours, or up to 24 hours.
Step Six: Slice and Bake
- Preheat your oven to 350°F.
- Slice the chilled dough log into approximately 24 cookies and place them on a parchment-lined baking sheet, leaving space between each cookie. (Note: the dough log may become slightly flattened while chilling. If this happens, gently roll it in your hands to restore its round shape.)
- Bake the cookies for approximately 10 minutes, or until the edges are set and the cookies are still soft in the center. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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