Soft, spiced pumpkin chocolate chip cookies made in a small batch of 6-8 cookies. Perfect for fall cravings without the commitment of a full batch.
Pat pumpkin puree with a paper towel if watery to prevent spreading. For thicker cookies, chill dough for 30 minutes. Store in airtight container at room temperature for up to 3 days. Freeze baked cookies or unbaked dough for up to 3 months.
Keywords: pumpkin chocolate chip cookies, small batch cookies, fall cookies, pumpkin cookies, easy pumpkin cookies