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Cozy Small-Batch Pumpkin Chocolate Chip Cookies – Best Easy Fall Dessert

small-batch pumpkin chocolate chip cookies - featured image
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Soft, tender pumpkin chocolate chip cookies made in a small batch for a cozy fall treat. Ready in about 25 minutes with simple ingredients and no chilling required.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 4 tablespoons (57g) unsalted butter, melted
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ⅓ cup (80g) pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (85g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy, about 30 seconds.
  3. Add pumpkin purée, room-temperature egg, and vanilla extract. Whisk until fully combined and uniform in color.
  4. In a separate small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not over-mix.
  6. Fold in chocolate chips until evenly distributed. Dough will be soft and sticky.
  7. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto prepared baking sheet, spacing them about 2 inches apart. You should get 10-12 cookies.
  8. Bake for 10-12 minutes, until edges are set and slightly golden, but centers are still soft and puffy. For softer cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over-mix the dough to keep cookies tender. Use room temperature egg to prevent butter from seizing. Measure flour by spooning into cup and leveling off. Let cookies cool on baking sheet for 5 minutes before moving. For thicker, chewier cookies, chill scooped dough for 20 minutes before baking. Store in airtight container at room temperature for up to 3 days. Freeze baked cookies or raw dough 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://tastytuck.com/cozy-small-batch-pumpkin-chocolate-chip-cookies-best-easy-fall-dessert/