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
Preheat your oven to 350 degrees F.
Combine the sugar, vanilla, oil, egg yolk, and pumpkin puree in a small bowl.
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.
Using a cookie scoop or your hands make two large balls of the batter (or three smaller ones) and place on a cookie sheet.
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!