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. :)
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.)