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Small Batch Pumpkin Chocolate Chip Cookies: Easy Fall Recipe

Small batch pumpkin chocolate chip cookies - featured image
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Soft, tender pumpkin chocolate chip cookies made in a small batch of six. One bowl, no mixer, and ready in about 20 minutes. Perfect for satisfying a fall craving without a full batch of leftovers.

Ingredients

Scale
  • 3 tablespoons unsalted butter, melted
  • ¼ cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • ¼ cup pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • ⅓ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.
  2. Melt the butter in a small microwave-safe bowl or saucepan. Let cool for 1-2 minutes.
  3. In a medium mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until the mixture looks like wet sand (about 30 seconds).
  4. Add pumpkin puree, egg yolk, and vanilla extract. Whisk vigorously until smooth and glossy (about 30-45 seconds).
  5. In a separate small bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  6. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  7. Fold in chocolate chips, reserving 6-8 chips to press into tops after baking.
  8. Portion dough into 6 equal mounds on the prepared baking sheet, spacing about 2 inches apart. Do not flatten.
  9. Bake for 10-12 minutes, rotating the pan halfway through. Cookies should look puffy with set edges and soft centers.
  10. Remove from oven and immediately press reserved chocolate chips into the tops of warm cookies.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best texture, use room temperature pumpkin puree. Do not overmix the dough. Cookies are done when edges are set and centers still look soft. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies or dough for longer storage.

Nutrition

Keywords: pumpkin chocolate chip cookies, small batch cookies, fall cookies, pumpkin cookies, easy cookie recipe, one bowl cookies

Find it online: https://sizzlesprout.com/small-batch-pumpkin-chocolate-chip-cookies-easy-fall-recipe/