Small Batch Pumpkin Cookies

5 from 6 votes

Small Batch Pumpkin Cookies are perfect for satisfying your pumpkin chocolate chip cravings without making too many cookies!

Prep Time5

Cook Time8

Total Time13

Course: Dessert, Snack

Cuisine: American

Keyword: small batch pumpkin cookies

Servings: miniature cookies

Cost: $2.25

1-1/2 tablespoons light brown sugar
1/2 tablespoon granulated sugar
1/4 teaspoon vanilla extract
2 teaspoons vegetable oil
1 large egg yolk save the whites for another recipe or discard
4 teaspoons canned pumpkin not pumpkin pie filling; use Libby’s for best results
1/8 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
3 tablespoons flour
2-1/2 tablespoons chocolate chips milk chocolate, semi-sweet, or dark chocolate chips

Preheat oven to 350℉. Line a sheet pan with parchment paper or a silicon baking mat.
In a small bowl, combine brown sugar, granulated sugar, vanilla, vegetable oil, egg yolk, and pumpkin. Mix until smooth. (See note 1.)
Add salt, baking powder, pumpkin pie spice, cinnamon, flour, and chocolate chips. Stir until smooth.
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 8–10 minutes or until no longer glossy on top.
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: Make sure to measure precisely. With such small quantities, the proportions are very important. (Don’t loosely measure on this recipe.)

Storage: To store these small batch pumpkin cookies, keep them in an airtight container at room temperature for up to 3 days.

If you have extra dough, freeze it as individual dough balls for up to 3 months—just bake them from frozen, adding 2-3 minutes to the bake time.