A single-serving size of pumpkin chocolate chip cookies. These cookies are loaded with chocolate and take minutes to whip up.
I am so excited to share this recipe today! It took me about 5,873 tries to get it perfect, but it was well worth it.
This recipe, if you didn’t read the title (or the other title on the first picture) is a single-serving size of pumpkin chocolate-chip cookies! But there are so many fantastic things going on here.
Like, first off, these cookies are the best pumpkin chocolate-chip cookies ever. So good, in fact, that I wish a serving size was more like 11-12 (15?) cookies…
Second, these cookies whip up in one small bowl, use 2 measuring spoons, and only take about 8-10 minutes to bake.
Thirdly, they are the perfect seasonal treat. And with a recipe yield of two large cookies (or three smaller ones) you can have your treat and not be tempted by two dozen more cookies lying around the kitchen…
Fourth, look at how thick, chocolatey, and ooey-gooey these bad boys are:
All you do is grab a small bowl (I used a cereal bowl) and combine the wet ingredients, mix, add the dry ingredients, mix, bake, and devour. Nom, nom.
It couldn’t get any easier than that to enjoy a Fall treat at its finest!
- 1 & 1/2 tablespoons 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 salt
- 1/8 teaspoon cinnamon
- 4 tablespoons white flour
- 1/4 teaspoon baking powder
- 2 & 1/2 tablespoons chocolate chips I prefer milk, but you can use semi-sweet or dark chocolate chips
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Preheat your oven to 350 degrees F.
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Combine the sugar, vanilla, oil, egg yolk, and pumpkin puree in a small bowl.
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Mix together and then add the salt, cinnamon, flour, baking powder, and chocolate chips. Depending on your altitude you may need a tablespoon or 2 more of flour. The batter should still be quite wet, but not too wet that it can't be scooped onto a cookie sheet.
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Using a cookie scoop or your hands make two large balls of the batter (or three smaller ones) and place on a cookie sheet.
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Bake for 8-10 minutes, remove from oven and transfer to a cooling rack. Let cool before eating.
I used one tablespoon and one teaspoon measuring spoon for the entire recipe. Its easier, takes less time, and there are less dishes to clean.
And what to do with the leftover pumpkin puree? How about a pumpkin pie protein shake? Perfect for a post workout, breakfast, or pick-me-up snack!
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 🙂
Cath says
these do look really good, one question (though it may sound really silly): how did you get your pumpkin puree? did you literally have some pumpkin laying around which you pureed or am i missing something? XD
chelseamessyapron says
I buy canned pumpkin puree in the baking aisle of the grocery store and use that 🙂 Here’s a picture of canned pumpkin: https://jet.com/product/detail/33561500a01749449d73447f16abb72e?jcmp=pla:ggl:gen_jd_food_beverages_tobacco_a3:food_items_cooking_baking_ingredients_a3_other:na:PLA_344688900_23648790180_pla-161931500460:na:na:na:2&code=PLA15&ds_c=gen_jd_food_beverages_tobacco_a3&ds_cid&ds_ag=food_items_cooking_baking_ingredients_a3_other&product_id=33561500a01749449d73447f16abb72e&product_partition_id=161931500460&gclid=Cj0KEQjw1cS6BRDvhtKL89em1oIBEiQAtZO5xz22FybTvAcp4EOOvunYMjzwMNpmBndXtImT4OLK1dMaAs1N8P8HAQ&gclsrc=aw.ds
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!