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Cozy Pumpkin Chocolate Chip Cookies: Easy Small Batch Recipe

pumpkin chocolate chip cookies - featured image
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These soft and chewy pumpkin chocolate chip cookies are made in a small batch of just 6-8 cookies, with no chill time required. They’re packed with warm spices and melty chocolate chips for the perfect cozy fall treat.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • ¼ cup (57g) unsalted butter, softened
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • ¼ cup (60g) pumpkin puree, blotted
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (60g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Blot the pumpkin puree: Spread ¼ cup of pumpkin puree on a plate lined with paper towels, place another paper towel on top, and press gently to absorb excess moisture. Let it sit while you prepare the rest.
  3. Whisk dry ingredients together: In a medium bowl, combine ¾ cup all-purpose flour, 1 teaspoon pumpkin pie spice, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, and ¼ teaspoon salt. Whisk until evenly combined. Set aside.
  4. Cream the butter and sugars: In a separate bowl, beat ¼ cup softened butter with ¼ cup packed brown sugar and 2 tablespoons granulated sugar for about 2 minutes until light and fluffy.
  5. Add the wet ingredients: Beat in the egg yolk, ½ teaspoon vanilla extract, and the blotted pumpkin puree. Mix until just combined.
  6. Combine wet and dry: Add the flour mixture to the wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips: Add ⅓ cup semi-sweet chocolate chips and fold until evenly distributed. The dough will be soft and slightly sticky.
  8. Scoop and shape: Use a cookie scoop or tablespoon to portion the dough into 6-8 equal balls (about 1.5 tablespoons each). Place them on the prepared baking sheet, spacing about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Blotting the pumpkin puree is crucial to prevent flat cookies. For picture-perfect cookies, press a few extra chocolate chips onto the tops of the dough balls right after scooping. Store in an airtight container at room temperature for up to 3 days. Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/cozy-pumpkin-chocolate-chip-cookies-easy-small-batch-recipe/