Small batch pumpkin cookies is a recipe you need in your arsenal for those days you want to practice portion control while 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 huge 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.
BUT there are times where you might not need to bring 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 are less than commendable.
Or maybe you have the self control of a champion (or metabolism of a hummingbird) but don’t want to store cookies or deal with freezing and thawing them? 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: the salt, baking powder, pumpkin pie spice, cinnamon, flour, and chocolate chips.
- Measure: using the handy 1 tablespoon measuring spoon used throughout the process of making these small batch pumpkin cookies, we’ll measure cookie dough balls. 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’ve got 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 in that.
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 (not sponsored). 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.
- Measure precisely: with such small quantities, the quantities are super important. Don’t loosely measure on this recipe.
Small batch pumpkin cookies is a recipe you need in your arsenal for those days you want to practice portion control while enjoying the best pumpkin chocolate chip cookies ever. 🙂
- 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 I prefer milk, but you can use semi-sweet or dark chocolate chips
PREP: preheat your 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.
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 measuring spoon, measure out 4-5 small cookies out of the dough. on to the prepared sheet pan. The dough is sticky! Bake for 8-10 minutes or until no longer glossy on top.
COOL: remove from oven, let stand on the cookie sheet for 3-5 minutes, and then transfer to a cooling rack. IF desired, press a few more chocolate chips into the tops of the cookies. Let cool before eating.
Make sure to measure precisely. With such small quantities, the quantities are very important. (Don't loosely measure on this recipe.)
Maria says
These look so good! And I love the single serving size!!!!! I hardly ever make a full batch of cookies or anything because I feel way too tempted to eat them ALL (instantly! lol) so I love this!!!! 🙂
chelseamessyapron says
Haha those were my thoughts when I decided to do single-serving cookies. Having a whole batch is way too tempting! Thanks for stopping by Maria 🙂
diane says
Do you have a whole batch recipe–I could never make just 2 cookies.
Ryan Edwards says
This sated my two strongest addictions…pumpkin treats, and chocolate while still being nutritious and guilt free. I’m going to school to be a Dietitian so I love finding fun healthy treats like this to indulge in. All my friends bust on me for being “weird” and changing up regular dishes to contain more raw foods or less empty calorie sources but I just say they don’t know what they’re missing.
“p.s.” Don’t keep these within sight after a long run, they won’t last an hour.
chelseamessyapron says
Haha thanks for such a fun comment! SO glad to hear you enjoyed these and thanks for the review! And I totally agree on changing up regular dishes – it’s so fun!!
Debbie says
Thanks for such a satisfying recipe! These just came out of the oven and I couldn’t resist trying one. Yum! I have already pinned and am looking forward to making your single serving of chocolate chip oatmeal cookies. Can’t wait!
chelseamessyapron says
YAY! So glad to hear you loved them 🙂 Thanks for taking the time to leave a comment and I hope you love the chocolate chip oatmeal ones 🙂
Noona says
These came out more cake-like than cookies, but still super soft, moist and delicious! It made 3 large rounds for me. Thanks for sharing such a wonderful recipe! YUMMM
chelseamessyapron says
Thanks so much for the comment! Glad to hear you liked these 🙂
Jenn says
These look amazing and I’d like to make a larger batch to share with friends. Do you have a recipe for a full batch of these yummy goodies?
chelseamessyapron says
Hey Jenn! I actually do have a pumpkin cookie recipe I’ve been working on for quite some time! I hope to have it published mid-September. It’s for non-cakey pumpkin cookies so I’m not sure if that’s what you are looking for. These ones are definitely more cakey like a typical pumpkin cookie..
Alia says
I have eaten (and baked) lots of cookies in my life, but these…are the BEST cookies EVER. I love how soft and cakey they turned out, and that there was delicious warm chocolate in every bite. I made two batches and got 6 good-sized cookies. I was especially thrilled they turned out well because I was having bad luck baking with pumpkin puree for some other recipes. But I’ll have to make them again because someone swiped a couple of mine and I was most upset lol. Thank you for this amazing recipe! 🙂
chelseamessyapron says
YAY! That is so great to hear 🙂 I’m so, so glad you enjoyed these and they worked out so well! Thanks for the comment 🙂
Sheridan says
These look delicious and I can’t wait to make them! How many calories?!
chelseamessyapron says
Thank you Sheridan! I don’t have the nutritional facts for these cookies, but I would recommend using My Fitness Pal to plug in the ingredients and get those values 🙂
Emily says
Is this a healthy recipe?
chelseamessyapron says
Healthy in the sense of portion control 🙂
Arlene says
Thanks for all the wonderful recipes. Just what I’ve been searching for. Sorry that you have to do all the work creating these delightful recipes. Now we can repeat your recipes and enjoy you’re sweet work. Thanks Arlene
chelseamessyapron says
I’m so thrilled you’ve been enjoying the recipe Arlene! 🙂 Thank you so much!
Arlene says
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
chelseamessyapron says
Absolutely! Here is a full batch pumpkin cc recipe: https://www.chelseasmessyapron.com/non-cakey-pumpkin-spice-chocolate-chip-cookies/
Rondi says
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!
chelseamessyapron says
I’m thrilled these were a hit! And love that you added some oats into the mix — YUM! Thanks Rondi!
Jean says
These are great cookies! So glad that I bookmarked the recipe.
Chelsea Lords says
So happy you enjoyed! 🙂