Small Batch Pumpkin Cookies is a recipe you need in your arsenal for those days you want to practice portion control while still enjoying the best pumpkin chocolate chip cookies ever. These pumpkin cookies are soft and cake-like– almost like the top of a muffin.
Small Batch Pumpkin Cookies
Why not just make a large batch? Well, there are plenty of recipes for a big batch of pumpkin cookies. In fact I’ve got a recipe for cake-y, thick, bakery style pumpkin cookies and a recipe for not-cake-y pumpkin cookies. I’ve even got a recipe that requires only 4 ingredients to make pumpkin cookies with a cake mix. And those are the ideal recipes to make when you want to share with a crowd.
However, there are times where you might not need cookies to share, but still have a craving to fulfill. And you might not want the leftover 2 dozen tempting you from the counter. My self control in those situations is less than commendable.
Or do you have the self control of a champion, but don’t want to store cookies or deal with freezing and thawing the? Then yes, small batch pumpkin cookies are going to come in handy.
I will warn you though: these cookies are dangerously addictive. They might turn into an addiction that doesn’t actually end up limiting your cookie intake. Because if you make them every single day…well… #portioncontrolfail
How to make Small Batch Pumpkin Cookies:
- Whisk together wet ingredients: The brown sugar, white sugar, vanilla extract, vegetable oil, 1 large egg yolk, and pumpkin puree all get whisked together with a fork.
- Once smooth, we’ll add in dry ingredients: Salt, baking powder, pumpkin pie spice, cinnamon, flour, and chocolate chips.
- Measure: Throughout the process of making these Small Batch Pumpkin Cookies, we’ll be using the 1 tablespoon measuring spoon; first we’ll use it to measure dry ingredients and then, we’ll measure cookie dough balls with it. This recipe will make 4-5 miniature cookies.
- Bake: Bake the cookies 8-10 minutes, remove from the oven, and allow to cool.
How to use leftover pumpkin:
With all that leftover pumpkin, you have lots of options for how to use it up. Below are some of our favorites!
- Healthy options: Pumpkin Overnight Oats or this Pumpkin Protein Shake
- Cakes: Pumpkin Cake, Pumpkin Cupcakes, Pumpkin Coffee Cake
- Most popular pumpkin recipes: Pumpkin Cheesecake Bars, Healthy Pumpkin Bread, Pumpkin Snickerdoodles
How to use leftover egg white:
This Small Batch Pumpkin Cookies recipe leaves you with an egg white. While you can discard that egg white, there are plenty of ways to use it.
- The Kitchn has complied a whole list of ways to use up leftover egg whites.
- My favorite way is in these meringue cookies; they’re the best!
- I’ll also sometimes add the extra egg whites to my oatmeal in the morning to boost the protein.
Small Batch Pumpkin Cookies tips
I mean, these small batch pumpkin cookies are not complicated, but here are a few quick notes to ensure success!
- Use good quality, not watery pumpkin: my favorite is Libby’s® Canned Pumpkin (not sponsored). It’s always been reliably consistent in quality. If the pumpkin is watery, it will affect the cookie taste. Dab excess water off of overly wet pumpkin for best results.
- While we’re talking pumpkin, make sure it is canned pumpkin puree, not pumpkin pie filling. Pie filling has extra ingredients that we don’t need in this recipe.
- Measure precisely: With such small quantities, accurate measurements are super important. Don’t eyeball it on this recipe. If you need a good set of measuring cups and spoons, Small Batch Pumpkin CookiesPrep Time5 minsCook Time8 minsTotal Time13 mins
Small Batch Pumpkin Cookies are what you need in your arsenal for those days you want to practice portion control while enjoying the best pumpkin chocolate chip cookies ever.Course: Dessert, SnackCuisine: AmericanKeyword: small batch pumpkin cookiesServings: 4 -5 miniature cookiesCalories: 96 kcalIngredients
- 1 & 1/2 tablespoons light brown sugar
- 1/2 tablespoon white sugar
- 1/4 teaspoon vanilla extract
- 2 teaspoons vegetable oil
- 1 large egg yolk (save the whites for another recipe or discard)
- 1 tablespoon + 1 teaspoon canned pumpkin puree (not pumpkin pie filling; use Libby's for best results)
- 1/8 teaspoon EACH: fine sea salt, baking powder, pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 3 tablespoons white flour
- 2 & 1/2 tablespoons chocolate chips milk chocolate, semi-sweet or dark chocolate chips
PREP: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner.
WET INGREDIENTS: Combine the 1 and 1/2 tablespoons brown sugar, 1/2 tablespoon white sugar, 1/4 teaspoon vanilla, 2 teaspoons vegetable oil, 1 large egg yolk, and 1 tablespoon + 1 teaspoon pumpkin puree in a small bowl. Mix until smooth. See Note 1.
DRY INGREDIENTS: Add the 1/8 teaspoon salt, 1/8 teaspoon baking powder, 1/8 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, 3 tablespoons flour, and 2 and 1/2 tablespoons chocolate chips. Stir until smooth.
BAKE: Use a tablespoon measure to scoop 4-5 small cookies out of the dough on to the prepared sheet pan. The dough will be sticky. Bake for 8-10 minutes or until no longer glossy on top.
COOL: Remove from oven, and let stand on the cookie sheet for 3-5 minutes. Then transfer to a cooling rack. If desired, press a few more chocolate chips into the tops of the cookies. Let cool before eating.
Note 1: Make sure to measure precisely. With such small quantities, the precise proportions are very important. (Don't loosely measure on this recipe.)