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Perfect Small-Batch Pumpkin Chocolate Chip Cookies

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These soft, cake-like pumpkin chocolate chip cookies are made with a single egg yolk for a tender texture. Perfect for small households, this recipe yields six cookies in about 25 minutes.

Ingredients

Scale
  • 3 tablespoons (42g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • ¼ cup (60g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅓ cup (60g) 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 medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a separate bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  4. Add pumpkin puree, egg yolk, and vanilla extract. Beat on low speed until just combined. The mixture may look slightly curdled—this is normal.
  5. Gradually add dry ingredients to wet ingredients. Mix on low speed until just a few streaks of flour remain. Do not overmix.
  6. Fold in chocolate chips with a rubber spatula until evenly distributed. Optionally, reserve a tablespoon of chips to press onto dough balls after scooping.
  7. Scoop dough into 6 equal portions using a 1.5-tablespoon cookie scoop or two spoons. Place on prepared baking sheet, spacing 2 inches apart.
  8. Bake for 10 to 12 minutes, until edges are set and lightly golden but centers still look slightly soft and underdone.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for best flavor.

Notes

Do not overmix the dough to avoid tough cookies. Use room temperature ingredients for best texture. Measure flour by spooning and leveling. Bake time may vary; check at 9 minutes. Let cookies cool on baking sheet for 5 minutes before moving. For extra sparkle, sprinkle flaky sea salt on top after baking. Dough can be frozen for up to 3 months; bake from frozen adding 2-3 minutes.

Nutrition

Keywords: pumpkin chocolate chip cookies, small batch cookies, fall baking, pumpkin cookies, easy cookie recipe

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