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Easy Small-Batch Pumpkin Chocolate Chip Cookies

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Soft, cake-like pumpkin chocolate chip cookies made in a small batch of just 8 cookies. Perfect for a cozy fall treat without the commitment of a full batch.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/3 cup (80g) pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Cream the butter and sugars together. In a medium mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric hand mixer on medium speed until light and fluffy—about 2 to 3 minutes.
  3. Add the wet ingredients. Beat in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
  4. Whisk the dry ingredients together. In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined.
  6. Fold in the chocolate chips. Gently fold the chocolate chips into the dough with a spatula.
  7. Scoop the dough. Using a cookie scoop or a tablespoon, portion the dough into 8 evenly sized balls (about 1.5 tablespoons each). Place them on the prepared baking sheet about 2 inches apart.
  8. Bake the cookies. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will still look soft and slightly underdone.
  9. Cool on the baking sheet. Let the cookies rest on the baking sheet for 5 minutes.
  10. Transfer to a cooling rack. Carefully move the cookies to a wire rack to cool completely.

Notes

Don’t overmix the dough. Use room temperature ingredients. Watch the bake time closely—start checking at 10 minutes. If dough is too sticky, chill for 15-20 minutes. Cookies taste even better the next day as flavors meld.

Nutrition

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

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