Small Batch Pumpkin Cookies

four pumpkin cookies with chocolate chips

When you only need a few cookies to curb that pumpkin cookie craving these small batch pumpkin cookies are it! They are soft and chewy, not cakey like so many pumpkin cookies

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings people

Calories 462kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

Nutrition