These Small-batch Chocolate Chip Pumpkin Cookies are soft and chewy with plenty of pumpkin spice flavor, like the perfect chocolate chip cookie all dressed up for fall.
We are officially into fall now, and I’ve already shared a bunch of pumpkin recipes on the site this year, Pumpkin Donuts, Small-batch Pumpkin Cupcakes, and a Mini Pumpkin Cake, but I haven’t yet shared any pumpkin recipes with one of my favorite flavor combos, pumpkin and chocolate!
So today, I’m fixing that. Let’s all bake some Small-batch Chocolate Chip Pumpkin Cookies!
Biting into one of these cookies is like biting into the perfect chocolate chip cookie all dressed up for fall. They use just enough pumpkin to give them pumpkin flavor with a soft, slightly chewy texture.
And since these are pumpkin cookies and it’s pretty much law that pumpkin desserts must use pumpkin spice, they are packed full of fall flavors like cinnamon, nutmeg, and cloves to go along with the more-than-generous share of chocolate chips mixed in.
Like my Instant Gratification Small-batch Chocolate Chip Cookies, these Chocolate Chip Pumpkin Cookies use melted butter, and the super short chilling time is optional, so you can make them whenever the whim strikes you and be eating them in about 20 minutes.
Plus, since this is a small-batch recipe (it makes 5 nicely sized cookies), you have just enough to share without having to worry about loads of leftovers.
Not a bad way to say hello to fall, if you ask me.
More Fall Desserts
- Pumpkin Cookies With Cream Cheese Frosting
- Dutch Apple Pie
- Dutch Apple Pie Galette
- Apple Crumb Muffins
- Mini Pumpkin Pie With Graham Cracker Crust
Small-batch Chocolate Chip Pumpkin Cookies
Ingredients
- 2 tablespoons (1oz) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon *
- Pinch of ground ginger
- Pinch of ground cloves
- Pinch of nutmeg
- Pinch of allspice
- 2 tablespoons (25g) granulated sugar
- 2 tablespoon (25g) brown sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1 tablespoon (15g) canned pumpkin puree
- 1/4 cup (1.5oz) semi-sweet chocolate chips plus more for topping if desired
Instructions
- In a small, microwave-safe bowl, microwave butter for 20 to 30 seconds until melted. Set aside to cool slightly.
- In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
- In a medium bowl, combine cooled butter, granulated sugar, and brown sugar. Whisk until smooth. Add egg yolk, vanilla, and pumpkin puree, and whisk until well-mixed. Stir in flour mixture until just combined. Fold in chocolate chips. Place batter in the freezer while your oven preheats.*
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- Once your oven is preheated and batter slightly chilled, drop 5 rounded spoonfuls onto your prepared baking sheet. For prettier cookies, roll dough into balls and gently flatten dough balls to 1/2 inch on the baking sheet with the palm of your hand.
- Bake for 9 to 12 minutes until cookies look set and the bottoms are lightly browned. Press a couple extra chocolate chips into the top of each cookie if you want them to look extra cute. Cool on the cookie sheet and enjoy!
Notes
Adapted from Chelsea’s Messy Apron
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