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Perfect Small-Batch Pumpkin Chocolate Chip Cookies

small-batch pumpkin chocolate chip cookies - featured image
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These soft, spiced pumpkin chocolate chip cookies are made in a small batch of exactly six, perfect for cozy fall evenings without the commitment of a full batch. Ready in 30 minutes with simple ingredients.

Ingredients

Scale
  • 3/4 cup (90g) all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3 tablespoons (42g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • 1/4 cup (60g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt. Set aside.
  3. In a medium bowl, beat 3 tablespoons softened butter with 1/4 cup granulated sugar and 2 tablespoons packed brown sugar until light and fluffy, about 2 minutes.
  4. Mix in 1/4 cup pumpkin puree, 1 egg yolk, and 1/2 teaspoon vanilla extract until combined.
  5. Add the dry ingredients to the wet mixture. Stir with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in 1/3 cup semi-sweet chocolate chips. Save a few chips to press on top of the dough balls before baking.
  7. If time allows, refrigerate the dough for 20 minutes to prevent spreading.
  8. Use a 1.5-tablespoon cookie scoop to portion the dough into 6 cookies. Place on the prepared baking sheet, spacing about 2 inches apart. Press a few extra chocolate chips on top of each dough ball.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Pat the pumpkin puree dry with a paper towel to remove excess moisture for thicker cookies. Use room temperature ingredients for best texture. Do not overmix the dough. Chilling the dough for 20 minutes helps prevent spreading. For a vegan version, use vegan butter and replace the egg yolk with 1 tablespoon aquafaba. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 2 months.

Nutrition

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

Find it online: https://cravemila.com/perfect-small-batch-pumpkin-chocolate-chip-cookies/