Small Batch Pumpkin Cookies are reliable for when you’re craving a satisfying pumpkin chocolate chip cookie but don’t want to commit to a whole batch.
author’s note
Sometimes, I Just Want a Few Cookies!!
I have several small-batch cookie recipes on my website, and honestly, sometimes I make them more often than the full-size batches. If I’m making cookies just for myself or my kids, we don’t always need two dozen sitting on the counter. Sometimes four or five warm cookies are exactly right!
I already have plenty of pumpkin cookie recipes for sharing, including thick and cakey Bakery-Style Pumpkin Cookies, non-cakey pumpkin cookies, and four-ingredient Pumpkin Cookies With a Cake Mix. But I knew I needed a smaller batch of a reliable pumpkin cookies too.
This recipe makes just enough to satisfy the craving without leaving an entire batch behind. It’s also the reliable way to use that little bit of pumpkin left in the can!
Ingredients
| Ingredient | Tip |
|---|---|
| Brown Sugar & Granulated Sugar | Sweeten the cookies & keep them soft. |
| Vanilla Extract & Vegetable Oil | Use pure vanilla for the best flavor. Melted coconut oil also works. |
| Egg Yolk | Save the egg white for Meringue Cookies. |
| Pumpkin | Use plain canned pumpkin, not pumpkin pie filling. |
| Salt & Baking Powder | Balance the sweetness & help the cookies rise. |
| Pumpkin Pie Spice & Cinnamon | Adjust the spices to your preference. |
| Flour | Avoid overmixing once the flour is added. |
| Chocolate Chips | Try a combination of milk & dark chocolate chips. |
How To Make Small Batch Pumpkin Cookies
- Prep: Heat your oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a small bowl, combine wet ingredients. Stir until smooth.
- Add Dry Ingredients: Mix dry ingredients together until just combined.
- Scoop & Bake: Scoop 4-5 small cookies onto the prepared baking sheet. Bake.
- Cool: Let cookies sit on the sheet for 3-5 minutes, then move to a rack!
chelsea’s recipe tips
Tips For Success
- Use Good Pumpkin: I prefer Libby’s Canned Pumpkin for its consistent quality. If your pumpkin seems watery, dab off the excess.
- Measure Precisely: With small quantities, accuracy is key—no eyeballing!
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.
Use Leftover Pumpkin In:
Desserts
Pumpkin Cheesecake Bars
Shakes And Smoothies
Pumpkin Protein Shake
Desserts
Chocolate Chip Pumpkin Bread Recipe
Desserts
Pumpkin Cupcake Recipe
