Small Batch Pumpkin Cookies are perfect for when you’re craving a delicious pumpkin chocolate chip cookie but don’t want to commit to a whole batch.
Small Batch Pumpkin Cookies
Why not just make a big batch? There are plenty of recipes for that! I’ve got a Bakery Style Pumpkin Cookies recipe that’s thick and cakey, plus another that’s not cakey at all. I even have a four-ingredient Pumpkin Cookies With a Cake Mix recipe—perfect for sharing.
But sometimes, you don’t need a crowd-sized batch; just enough to satisfy a craving without two dozen leftovers staring at you. If you lack self-control like me, small-batch pumpkin cookies are a lifesaver.
Or maybe you’re a storage champ who doesn’t want to freeze cookies. In that case, these small-batch cookies will be your best friend.
Ingredients
- Brown Sugar & Granulated Sugar: Sweeten the cookies and keep them soft.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Vegetable Oil: Swap for melted coconut oil for a hint of coconut flavor.
- Egg Yolk: Save the egg whites for these Meringue Cookies.
- Pumpkin: Use plain canned pumpkin, not pie filling, for the right consistency.
- Salt & Baking Powder: These balance sweetness and help the cookies rise.
- Pumpkin Pie Spice & Cinnamon: Adjust the spices to personal preferences.
- Flour: Don’t over-mix the dough once the flour is added.
- Chocolate Chips: Try a mix of milk and dark chocolate for extra depth.
How To Make Small Batch Pumpkin Cookies
- Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a small bowl, combine wet ingredients. Stir until smooth.
- Add Dry Ingredients: Mix dry ingredients together until just combined.
- Scoop & Bake: Scoop 4-5 small cookies onto the prepared baking sheet. Bake.
- Cool: Let cookies sit on the sheet for 3-5 minutes, then transfer to a rack!
Tips For Success
- Use Good Pumpkin: I prefer Libby’s® Canned Pumpkin for its consistent quality. If your pumpkin seems watery, dab off the excess.
- Choose the Right Pumpkin: Make sure you’re using plain canned pumpkin puree, not pumpkin pie filling, which has added ingredients we don’t need.
- Measure Precisely: With small quantities, accuracy is key—no eyeballing!
Storage
Small Batch Pumpkin Cookies Storage
To store these small batch pumpkin cookies, keep them in an airtight container at room temperature for up to 3 days.
If you have extra dough, freeze it as individual dough balls for up to 3 months—just bake them from frozen, adding 2-3 minutes to the bake time.
Use Leftover Pumpkin In:
- Breakfast ideas: 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
Small Batch Pumpkin Cookies
Equipment
- Sheet pan (15" x 10")
- Parchment paper or a silicon baking mat
Ingredients
- 1-1/2 tablespoons light brown sugar
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 2 teaspoons vegetable oil
- 1 large egg yolk save the whites for another recipe or discard
- 4 teaspoons canned pumpkin not pumpkin pie filling; use Libby’s for best results
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
- 1/8 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 3 tablespoons flour
- 2-1/2 tablespoons chocolate chips milk chocolate, semi-sweet, or dark chocolate chips
Instructions
- Preheat oven to 350℉. Line a sheet pan with parchment paper or a silicon baking mat.
- In a small bowl, combine brown sugar, granulated sugar, vanilla, vegetable oil, egg yolk, and pumpkin. Mix until smooth. (See note 1.)
- Add salt, baking powder, pumpkin pie spice, cinnamon, flour, and chocolate chips. Stir until smooth.
- 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 8–10 minutes or until no longer glossy on top.
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi
I was wondering if you could make them without the pumpkin spice? Is that weird? We don’t like cloves or nutmeg etc. if we use the cinnamon only along with the other ingredients except pumpkin spice, will they come out okay? And if we don’t have fine sea salt can we use regular? Thank you
I haven’t tested without the pumpkin spice! I think you’ll still get a good pumpkin flavor without the spice but I can’t say for sure! If you do give it a try let me know how it goes!
These are great cookies! So glad that I bookmarked the recipe.
So happy you enjoyed! 🙂
I just made these and they are super yummy! I used Pumpkin Pie Spice instead of just cinnamon and I also used 2 Tb. of oats and 2 Tb. of flour (instead of 4 Tb. of flour). It took my cookies 15 min. to bake. Great recipe, thanks for sharing!
I’m thrilled these were a hit! And love that you added some oats into the mix — YUM! Thanks Rondi!
What if I want to make a full batch of { single serving pumpkin chocolate chip cookies] do you have the recipe?
Single serving recipes especially chocolate chip cookies don’t go over well around here. Thanks Arlene
Absolutely! Here is a full batch pumpkin cc recipe: https://www.chelseasmessyapron.com/non-cakey-pumpkin-spice-chocolate-chip-cookies/