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Best Easy Small Batch Pumpkin Chocolate Chip Cookies

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These small batch pumpkin chocolate chip cookies are soft, chewy, and perfectly spiced, making exactly twelve cookies for a cozy fall treat. They come together in one bowl without a mixer and deliver a perfect balance of pumpkin, warm spices, and melty chocolate.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ⅓ cup pumpkin puree (blotted to remove excess moisture)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt the butter in a small bowl in the microwave for about 30 seconds, or in a small saucepan over low heat. Let it cool for a minute or two.
  3. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined and the mixture looks like wet sand.
  4. Add the pumpkin puree, egg yolk, and vanilla extract to the sugar mixture. Whisk until smooth and completely combined.
  5. In a separate small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  6. Add the dry ingredients to the wet ingredients and fold together with a spatula or wooden spoon until just combined. Do not overmix.
  7. Fold in the chocolate chips with a few gentle stirs until evenly distributed.
  8. Scoop the dough using a 1.5-tablespoon cookie scoop or two spoons. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get exactly 12 cookies.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and underdone.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Blot the pumpkin puree with a paper towel to remove excess moisture before measuring. If your kitchen is warm, chill the scooped dough balls in the fridge for 15 minutes before baking. Underbake slightly for softer cookies. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip cookies, small batch cookies, fall cookies, easy pumpkin cookies, soft pumpkin cookies

Find it online: https://twinkletaste.com/best-easy-small-batch-pumpkin-chocolate-chip-cookies/