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
Keyword small batch pumpkin cookies
Prep Time 5minutes
Cook Time 8minutes
Total Time 13minutes
Servings 4-5 miniature cookies
Author Chelsea Lords
1 & 1/2tablespoonslight brown sugar
1largeegg yolk(save the whites for another recipe or discard)
1tablespoon + 1 teaspooncanned pumpkin puree(not pumpkin pie filling; use Libby's for best results)
1/8teaspoon EACH:fine sea salt, baking powder, pumpkin pie spice
2 & 1/2tablespoonschocolate chipsmilk 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.)
DRYINGREDIENTS: 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.
Note 1:Measurements: Make sure to measure precisely. With such small quantities, the proportions are very important. (Don't loosely measure on this recipe.)