Soft Sourdough Pumpkin Raisin Cookies (Edit recipe)

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These soft, spiced pumpkin sourdough cookies are full of autumn flavor and melt-in-your-mouth texture. The dough rests in a long overnight ferment, allowing the sourdough starter to deepen the flavor and give the cookies a tender crumb. A warm hint of Primal Palate Pumpkin Spice blend elevates each bite with the perfect balance of cinnamon, ginger, nutmeg, and cloves. Finished with a delicate vanilla icing made with Maizly Cornmilk, the drizzle adds a subtle sweetness and creamy finish that pairs beautifully with the spiced pumpkin base. These cookies are the ultimate cozy treat, marrying nourishing ingredients with rich flavor and soft texture.

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

15

Serves: 20

Ingredients

Cookie Dough

0.5 cup Sourdough Starter, Homemade, discard or active
1 Egg, room temperature
0.5 cup Pumpkin Purée
1.5 cups All Purpose Flour
0.5 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Pumpkin Pie Spice - Primal Palate
0.5 cup Raisins
0.5 cup Butter, Salted, softened
0.75 cup Granulated White Sugar

Vanilla Icing / Drizzle

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the egg, pumpkin, and sourdough starter. Mix until smooth.
In a small bowl, whisk together flour, baking powder, baking soda, and pumpkin spice.
In a large bowl, cream butter and sugar until light and fluffy, about 1 minute.
Stir in dry ingredients and raisins until just combined.
Cover tightly and refrigerate for 12–24 hours. This allows the sourdough to ferment slightly, deepening the flavor.
When ready to bake, preheat oven to 375°F. Line a baking sheet with parchment.
Scoop chilled dough onto the baking sheet and bake 11–13 minutes until cookies are set with lightly golden edges.
Cool 5 minutes on the tray, then move to a wire rack.
After cookies cool, drizzle with vanilla icing. (optional topping: dust the cookies with powdered sugar)

Notes

These cookies can be baked the same day. However, I recommend you chill the dough 1 to 2 hours prior to baking, allowing the pumpkin spice and sourdough starter flavors to deepen as the dough rests. (Even better if chilled up to 24 hours!)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	4 g
Carbohydrates:	26 g
Protein:	2 g
Cholesterol:	12 g
Sodium:	73 mg
Fiber:	1 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.