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Pumpkin chocolateย chip cookies, small batch for two. Recipe makes just 8 cookies!
I checked with the food gods to see if it would be okay if I started sharing this yearโs best pumpkin recipes. Good news: they said yes.
The bad news is, though, that you will eat this entire small batch of pumpkin chocolate chip cookies by yourself. In one sitting. I mean, if youโre anything like me and lack self-control. Theyโre soft, chewy and spicy, and I couldnโt get over how easy they were to stir together.
The recipe makes about 8 cookies, and if you look in the photo and do some math, youโll notice 2 cookies are missingโฆ
Two is the number of cookies youโll eat right out of the oven.
Seven is the number of cookies youโll say this recipe makes when you offer to share them.
You will love these Pumpkin Chocolate Chip Cookies!
I based this small-batch cookie recipe off of Sallyโs recipe forย Pumpkin Chocolate Chip Cookies, and if you know anything about Sally (youย doย know about Sally right? Sheโs the baking queen of the internet), you know itโs going to be good.
Sallyโs the chick I go to when Iโm having trouble scaling down a recipe. She knows all the tips and tricks about what makes baked goods exactly the way theyโre supposed to be. Sheโll help you get soft, chewy cookies with crisp edges, thanks to melted butter, a brief chill time, and a lack of eggs.
This recipe doesnโt contain any eggs! So, if youโre looking to make pumpkin cookies without eggs, then this easy pumpkin choc chip cookies is your best bet!
Have I convinced you to make these yet? Itโs only 9 cookies; you can do it!
Go get yourself a pumpkin spice latte, make a small batch of pumpkin chocolate chip cookies, and enjoy the season thatโs coming soon!
Pumpkin Chocolate Chip Cookie Recipe ingredients
- Butter. Half of one stick of unsalted butter that you melt and cool slightly.
- Brown Sugar. Two tablespoons of dark brown sugar. Light brown sugar works, too.
- Sugar. One-quarter cup of white granulated sugar.
- Vanilla. One-half teaspoon of vanilla extract. This is a lot for just 8 cookies, but it makes them so delicious.
- Pumpkin Puree. One-quarter cup of canned pumpkin puree, not canned pumpkin pie filling. Be sure to drain the 1/4 cup of pumpkin on a few paper towels for about 15 minutes to drain excess moisture.
- Flour. Three-quarters cup of all-purpose flour.
- Salt. Please donโt skip the 1/4 teaspoon of salt in the dough. It balances the sweetness!
- Baking Soda. One-quarter teaspoon of baking soda to help make the cookies rise and spread while baking.
- Pumpkin Pie Spice. One teaspoon of pumpkin pie spice blend brings the real pumpkin spice flavor to these cookies.
- Chocolate Chips. You need 1/3 cup of chocolate chips or chopped chocolate.
How to make Pumpkin Chocolate Chip Cookies
In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin.
Evenly sprinkle the flour, salt, baking soda and pumpkin pie spice on top. Use a spatula to fold everything together.
Fold in the chocolate chips. Place the cookie dough in the fridge for 30 minutes. Meanwhile, preheat the oven to 350.
Press the dough flat in the bowl, and then divide it in half by eye into 4 quarters. Make 2 cookies from each quarter. Roll into balls, flatten with your palm, and then bake for 9-10 minutes. Let the cookies cool for 2 minutes on the baking sheet before removing.
Chocolate Chip Pumpkin Cookies Recipe Tips
The most important thing about this recipe is to DRY OFF THE PUMPKIN. Measure out the pumpkin you need, and then place it on a few paper towels. Let it rest for 15 minutes, and some of the excess moisture will be removed. This helps make all of your pumpkin desserts more chewy instead of soft and muffin-like. That said, do not do this for pumpkin bread or muffins, which you want to be fluffy and muffin-like. I only use this tip for pumpkin cookies and cheesecake.
Pumpkin Chocolate Chip Cookies Recipe FAQs
Well, kind of, but itโs been refined a bit because pumpkin puree brings so much moisture to the cookies and can make them overly soft. Reducing the quantity of butter helped with this problem. The benefit, though, is that the pumpkin takes place of the eggs, making these pumpkin cookies without eggs great for allergy-friendly cooking.
I also added a full teaspoon of pumpkin pie spiceย to the recipe for a few reasons. One, warm spices and chocolate go together so very well! And two, a full teaspoon of pumpkin pie spice in just 8 cookies brings A LOT of flavor.
I recommend chocolate chunks, or a chopped chocolate bar. Chocolate chips donโt melt as easily in the oven, but soft gooey chopped chocolate chunks do! Itโs completely your choice, though!
These cookies bake up slightly domed if you donโt press them flat before baking. If any other pumpkin cookie recipe spreads too flat for you, try adding a few extra tablespoons of flour and chilling the dough before scooping and baking.
Pumpkin cookies are done when the edges are just starting to turn golden brown and the tops appear dry to the touch.
Chocolate Chip Pumpkin Cookie Recipe
Pumpkin chocolate chip cookies that are soft and chewy. Small batch, too!
Ingredients
- 4 tablespoons unsalted butter, melted
- 2 tablespoons dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/4 cup canned pumpkin puree
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/3 cup chocolate chips (or chunks)
Instructions
1. Line a cookie sheet with parchment paper (or a silicone mat).
2. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin.
3. Evenly sprinkle the flour, salt, baking soda and pumpkin pie spice on top.
Use a spatula to fold everything together, and then fold in the chocolate chips.
4. Place the cookie dough in the fridge for 30 minutes. Meanwhile, preheat the oven to 350.
5. Press the dough flat in the bowl, and then divide it in half by eye into 4 quarters. Make 2-3 cookies from each quarter. Roll them into balls, flatten with your palm, and then bake for 9-10 minutes.
6. Let the cookies cool for 2 minutes on the baking sheet, and then move to a cooling rack before devouring completely.
Notes
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 109mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g
I always have baked sweet potato in my refrigerator , has anyone tried using mashed sweet potatoes instead of pumpkin?
Hi
If you use light brown sugar and not dark brown will they come out okay? Also can it be made without the pumpkin spice? we are not fans of pumpkin spice, ie.. nutmeg, cloves etc. The chips and pumpkin as is would give enough flavor we think. Thank you