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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. | #cookies | #pumpkinspice | #falldesserts |

Small-batch Chocolate Chip Pumpkin Cookies

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 Cookies
Calories 193 kcal
Author Tracy

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

  1. In a small, microwave-safe bowl, microwave butter for 20 to 30 seconds until melted. Set aside to cool slightly.
  2. In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.

  3. 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.*

  4. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
  5. 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. 

  6. 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!

Recipe Notes

*You can replace all the spices (not the salt) with 1/2 teaspoon of pumpkin spice.

*Chilling time is totally optional, but I think the slightly chilled dough gives you a prettier cookie.

Have some leftover pumpkin puree? Check out my post, What to do With Leftover Pumpkin Puree for some ideas to use up the leftovers!