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These small batch pumpkin cookies are soft and chewy, not cakey like many pumpkin cookies. They are ready in under 20 minutes and no mixer required.
Favorite Fall Cookie
It’s October and that means one thing – it’s pumpkin season!
We are going to start it off with these delicious small batch pumpkin cookies with chocolate chips. I love the spicy pumpkin flavor combined with the sweetness of the chocolate.
This recipe is the perfect amount for 2-4 people but if you are looking for a full size batch of pumpkin chocolate chip cookies, try this one.
Chewy Pumpkin Cookie Ingredients
- Pumpkin. We are using pumpkin puree, not pumpkin pie filling. Pie filling has extra ingredients in it that you don’t need.
- Pumpkin Pie Spice. If you don’t have it you can make your own by using the recipe in this post.
- Butter. We are using melted butter to help make the cookie chewier. Just make sure your melted butter isn’t hot or it will melt your sugars. Allow it to sit for a few minutes after melting it to allow it to cool off.
- Chocolate Chips. I love to use milk chocolate because they are sweeter and I think it compliments the spiciness of the cookie but use what you prefer.
- Flour. Use a combination of white flour and wheat flour for a chewier cookie.
- Sugar. I like to use half white sugar and half brown sugar.
- NO Egg. I did not leave that ingredient out, we are leaving the egg out which helps makes the cookie chewier. If you prefer a more cakey pumpkin cookie, use just the egg. yolk, not the whole egg.
- Salt, Baking soda, Vanilla, Cinnamon. There is cinnamon in the pumpkin pie spice but I like a little extra amount of cinnamon in my cookies.
How to Make Small Batch Pumpkin Cookies
- Combine sugars and melted butter. Stir to combine.
- Add in pumpkin, vanilla, baking soda, salt and pumpkin pie seasoning.
- Add in flours and stir until just combined.
- Fold in chocolate chips, reserve a few to put on the top of the cookie before baking.
- Divide dough into four balls and place on parchment lined baking sheet.
- Add chocolate chips to top of dough if desired. It makes for a prettier cookie.
- Bake at 325 degrees F for 8-9 minutes. Your cookies will look slightly underbaked.
- Allow to cool.
Tips & Tricks for Chewy Pumpkin Cookies
- Use a combination of all purpose white flour and wheat flour for a chewy cookie.
- Don’t use an egg. The egg makes the cookie more cake like.
- Be sure and measure your ingredients accurately, this is especially important with small batch recipes.
- Use a good quality of pumpkin. If it seems too watery, take a paper towel and soak up some of the liquid.
- Mix by hand and don’t overmix. Small Batch cookies an easily become tough if overmixed.
Frequently Asked Questions
Of course you can, all white flour will make the cookies less chewy and all wheat flour will make them more chewy.
To make the cookie cakier, use just white flour and add in one egg yolk. Don’t use the whole egg or your cookies will taste too eggy.
If you aren’t a chocolate fan, you can add in some walnuts or pecans or even some dried cranberries would be delish.
What Can I Do With Leftover Pumpkin?
Why do they make those cans of pumpkin so big? Well, I’ve got the answer to too much pumpkin for you!
- You can store it in an airtight container in the refrigerator for 3-4 days.
- Try one of these recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
More Small Batch Cookie Ideas:
- Single Serve Chocolate Chip Cookie
- Giant Oatmeal Cookies
- Giant Sugar Cookie
- Small Batch Sugar Cookies
- Giant Peanut Butter Cookie
- Single Snickerdoodle Cookie
- Small Batch Chocolate Chip Cookies
Small Batch Pumpkin Cookies
Ingredients
- 2 Tbsp butter melted and slightly cooled
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 Tbsp pumpkin puree
- 1/2 tsp vanilla
- 1/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/4 tsp baking soda
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/3 cup chocolate chips
Instructions
- In a bowl, combine sugars and butter. Mix.
- Add in pumpkin and vanilla and mix to combine.
- Add in flours, baking soda, salt and spices. Stir just until dry ingredients are mixed in.
- Gently fold in chocolate chips, reserving a few for the tops of the cookie.
- Divide dough into four balls. Place 2-3 extra chocolate chips on top of each ball of dough.
- Bake at 325 degrees F. for 8-9 minutes. Cookies will look slightly underbaked.
- Cool for a few minutes on the baking sheet and then move to a cooling rack.
Tips & Notes:
- If you want a cakier cookie, use all white flour and add in one egg yolk. Do not use the whole egg.
- Be sure and use pumpkin puree, not pumpkin pie filling.
- Mix the cookies by hand and only mix until all ingredients are incorporated. Overmixing small batch cookies can make cookies tough.
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Nutrition Facts:
Tamara Pearis says
I don’t love pumpkin and chocolate together but 2 of my daughters thought it was genius. Adding this to my collection of their favorites.
David Campbell says
I just made this and the cookies didn’t flatten out. I wonder if 325 should be 350 as you have it for the larger batch.
Leigh Anne Wilkes says
I did bake them at 325 F but you could try at 350. Also, with these small batch recipes, if you get a little extra flour in it can make a difference too.
David Campbell says
Can I just use all white or all wheat flour?
Of course you can, all wheat flour will make the cookies less chewy and all wheat flour will make them more chewy.
Did you mean all purpose for the first flour reference?
Leigh Anne Wilkes says
Thanks for catching that – I’ve got it corrected.