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Perfect Small-Batch Pumpkin Chocolate Chip Cookies

small-batch pumpkin chocolate chip cookies - featured image

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.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 4 tablespoons (57g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ¼ cup (60g) pumpkin puree
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (85g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a medium bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
  4. Beat in egg yolk, pumpkin puree, and vanilla extract until just combined.
  5. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  6. Fold in chocolate chips until evenly distributed.
  7. Cover bowl and let dough rest at room temperature for 10 minutes.
  8. Using a 1.5-tablespoon cookie scoop, portion dough into 6-8 equal portions and place on prepared baking sheet, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set and tops are slightly puffed and cracked.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

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.

Nutrition

Keywords: pumpkin chocolate chip cookies, small batch cookies, fall cookies, pumpkin cookies, easy pumpkin cookies