Small Batch Pumpkin Cookies

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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 cookies are soft and cake-like– almost like the top of a muffin.

Stacked small batch pumpkin cookies with the top one featuring a missing bite, showcasing their texture.

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-like, thick, Bakery Style Pumpkin Cookies and another Pumpkin Cookies recipe that isn’t cakey at all. I’ve even got a recipe that requires only four 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 satisfy. 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 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

Combining the wet ingredients for small batch pumpkin chocolate chip cookies, a crucial step in the baking process.

How to make Small Batch Pumpkin Cookies:

  • Whisk together wet ingredients: Combine the brown sugar, white sugar, vanilla extract, vegetable oil, 1 large egg yolk, and pumpkin puree 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 for 8-10 minutes, remove them from the oven, and allow them to cool.


Pumpkin purée is made from cooked pumpkin and nothing else. Pumpkin pie filling, on the other hand, is made from pumpkin purée AND sweetener, milk, and seasonings. Just pour it into a pie shell and bake. They’re both wonderful products, but they fill different needs. This recipe requires cooked pumpkin, not the pie filling. Be sure to check the label and get the correct product.

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!

Adding and mixing dry ingredients and chocolate chips for the small batch pumpkin cookies.

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.

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, I recommend this Amco set. They won’t stain and they can go in the dishwasher.

Cookie dough balls arranged on a baking sheet and freshly baked cookies right out of the oven.

More Pumpkin Recipes:


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Small Batch Pumpkin Cookies

5 from 7 votes
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.
Stacked small batch pumpkin cookies with the top one featuring a missing bite, showcasing their texture.
Print Recipe

Small Batch Pumpkin Cookies

Stacked small batch pumpkin cookies with the top one featuring a missing bite, showcasing their texture.
5 from 7 votes
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, Snack
Cuisine American
Keyword small batch pumpkin cookies
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 -5 miniature cookies
Chelsea Lords
Calories 83kcal
Cost $2.25


  • 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.

Recipe Notes

Note 1: Measurements: Make sure to measure precisely. With such small quantities, the proportions are very important. (Don't loosely measure on this recipe.)

Nutrition Facts

Serving: 5miniature cookies | Calories: 83kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 5mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 829IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. 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!!!! 🙂

    1. 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 🙂

  2. 5 stars
    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.

    1. 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!!

  3. 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!

    1. 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 🙂

  4. 5 stars
    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

  5. 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?

    1. 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..

  6. 5 stars
    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! 🙂

    1. 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 🙂

    1. 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 🙂

  7. 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

  8. 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

  9. 5 stars
    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!

  10. 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

    1. 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!

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