Mini Batch Pumpkin Delights

Craving the warm, comforting flavors of fall but don’t want a mountain of leftovers? These Small Batch Pumpkin Cookies are your perfect solution. They offer the quintessential taste of autumn in a delightful pumpkin chocolate chip cookie, crafted specifically for when you desire just a few fresh, soft, and chewy treats without the commitment of baking an entire dozen or two. It’s the ultimate way to indulge your sweet tooth responsibly and enjoy freshly baked goodness every time.

Irresistible Small Batch Pumpkin Cookies: Your Go-To Fall Treat

You might wonder, why opt for a small batch when there are countless recipes for larger quantities? And indeed, for those grand occasions or when you’re baking for a crowd, big batch recipes are fantastic! I’ve explored many variations, including a Bakery Style Pumpkin Cookies recipe that yields thick, cakey delights, and another that’s wonderfully non-cakey for a different texture preference. There’s even a convenient four-ingredient Pumpkin Cookies With a Cake Mix recipe, perfect for easy sharing.

However, life often calls for something simpler. Sometimes, you just need enough to satisfy an immediate craving – a cozy treat for yourself, a partner, or a small family. This small batch pumpkin cookie recipe prevents the dilemma of two dozen tempting leftovers staring at you from the counter. For those of us who struggle with self-control (you’re not alone!), a manageable batch of these scrumptious pumpkin cookies is truly a lifesaver. It means you can enjoy the warmth and spice of homemade cookies without the guilt or the inevitable sugar rush that comes from eating too many.

Perhaps you’re a storage guru who prefers not to freeze baked goods, or you simply enjoy the luxury of fresh-from-the-oven treats. In such cases, these small batch pumpkin chocolate chip cookies will become your new best friend. They offer the quintessential fall flavor, soft texture, and delightful chewiness you expect from a great pumpkin cookie, but in perfectly portioned amounts. It’s about quality over quantity, ensuring every bite is as fresh and delicious as possible, making it an ideal choice for a weeknight dessert or a cozy weekend indulgence.

Essential Ingredients for Perfect Small Batch Pumpkin Cookies

Crafting these delectable small batch pumpkin cookies requires a thoughtful selection of ingredients, each playing a vital role in achieving that perfect texture and flavor profile. Precision is key when working with smaller quantities, so gather your measuring spoons and cups for the best results.

• Brown Sugar & Granulated Sugar: This classic combination is the secret to both sweetness and texture. Brown sugar adds moisture and a subtle caramel note, contributing to a chewier cookie, while granulated sugar ensures a pleasant sweetness and helps with the cookie’s spread and slight crispness at the edges.
• Vanilla Extract: Always opt for pure vanilla extract. It enhances all the other flavors, adding a layer of aromatic richness that makes these cookies truly irresistible. A good quality vanilla makes all the difference in a simple recipe.
• Vegetable Oil: This ingredient is crucial for keeping your pumpkin cookies wonderfully moist and tender. For a subtle twist, you can swap it for melted coconut oil, which will impart a delicate hint of coconut flavor, complementing the pumpkin beautifully.
• Egg Yolk: The egg yolk provides richness and acts as a binder, creating a dense, chewy texture without making the cookies cakey. Saving the egg whites? They’re perfect for light and airy Meringue Cookies or an egg white omelet!
• Pumpkin Puree: This is the star of our small batch pumpkin cookies! Ensure you use plain canned pumpkin puree, *not* pumpkin pie filling. Pie filling contains added spices and sugars that will throw off the carefully balanced flavors in this recipe. Using plain puree allows you to control the spice level perfectly.
• Salt & Baking Powder: These essential leavening agents and flavor enhancers work in harmony. Baking powder helps the cookies rise slightly, creating a soft crumb, while salt balances the sweetness and brings out the depth of the pumpkin and spices.
• Pumpkin Pie Spice & Cinnamon: These spices are the heart of fall flavor! The combination of pumpkin pie spice (typically a blend of cinnamon, nutmeg, ginger, and cloves) and an extra dash of cinnamon creates a warm, aromatic, and festive taste. Feel free to adjust the amounts to suit your personal preferences for spice intensity.
• All-Purpose Flour: The foundation of our cookie structure. When adding flour, remember the golden rule of baking: don’t over-mix the dough once the flour is incorporated. Overmixing can develop the gluten too much, leading to tough, rather than tender, cookies.
• Chocolate Chips: A fantastic addition that pairs wonderfully with pumpkin. While semi-sweet is a classic choice, don’t hesitate to experiment! Try a mix of milk and dark chocolate chips for extra depth and a more complex flavor profile. White chocolate chips also make a delightful complement to the pumpkin.

How To Bake Perfect Small Batch Pumpkin Chocolate Chip Cookies

Baking these small batch pumpkin cookies is incredibly straightforward, perfect for a quick project or when you’re just starting your baking journey. Follow these simple steps for perfectly delicious results:

1. Preparation is Key: Begin by preheating your oven to 350°F (175°C). Next, line a small baking sheet with parchment paper or a silicone baking mat. This crucial step prevents sticking and ensures easy cleanup, making your baking experience even more enjoyable.
2. Combine Wet Ingredients: In a small mixing bowl, whisk together the brown sugar, granulated sugar, vanilla extract, vegetable oil, egg yolk, and pumpkin puree. Stir thoroughly until the mixture is completely smooth and well-combined. This forms the flavorful, moist base of your cookies.
3. Incorporate Dry Ingredients: Gently add the salt, baking powder, pumpkin pie spice, cinnamon, and flour to the wet mixture. Stir until *just* combined. Be careful not to over-mix the dough once the flour is added, as this can lead to tough cookies. Finally, fold in your chosen chocolate chips until they are evenly distributed throughout the dough.
4. Scoop & Bake: Using a tablespoon or a small cookie scoop, drop 4-5 evenly sized portions of dough onto your prepared baking sheet. Leave a little space between each cookie for spreading. Bake in the preheated oven for approximately 8-10 minutes, or until the edges are lightly golden and the centers are set and no longer glossy.
5. Cool & Enjoy: Once baked, remove the baking sheet from the oven. Let the cookies cool on the sheet for about 3-5 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to firm up slightly, preventing them from breaking. For an extra touch of beauty, gently press a few additional chocolate chips onto the tops of the warm cookies immediately after baking. Enjoy them warm or cooled!

Pro Tips for Small Batch Pumpkin Cookie Success

Achieving bakery-quality small batch pumpkin cookies at home is easy with a few expert tips:

• Opt for Quality Pumpkin Puree: The foundation of a great pumpkin cookie starts with good quality pumpkin. I highly recommend using Libby’s® Canned Pumpkin for its consistent texture and rich flavor. If your pumpkin puree seems a bit watery, you can dab off the excess moisture with a paper towel before adding it to the batter. This ensures your cookies aren’t too thin or spread too much.
• Pure Pumpkin is Paramount: This cannot be stressed enough – always ensure you’re using plain canned pumpkin puree, and *not* pumpkin pie filling. Pumpkin pie filling comes pre-mixed with spices and sweeteners, which will alter the flavor profile and sweetness level of these cookies, potentially leading to an overly sweet or incorrectly spiced result. Double-check the label!
• Measure with Precision: When dealing with small batch recipes, accuracy is absolutely critical. Unlike larger recipes where a slight variation might go unnoticed, even a quarter teaspoon difference can impact the final texture and consistency here. Avoid eyeballing; use proper measuring spoons and level them off carefully.
• Resist Overmixing: Once you add the flour, mix the dough just until the ingredients are combined. Overmixing develops the gluten in the flour, resulting in tough, dry cookies instead of the soft, chewy texture we’re aiming for. A few streaks of flour are better than an overmixed batter.
• Don’t Overbake: Pumpkin cookies, like many soft cookies, are best when slightly underbaked. They will continue to set as they cool on the baking sheet. Look for edges that are just barely golden and centers that appear set but still look soft. Overbaking will lead to dry, crumbly cookies.
• Personalize Your Spices: While the recipe provides a great baseline, feel free to adjust the pumpkin pie spice and cinnamon to your liking. Love a bolder spice flavor? Add a pinch more! Prefer it milder? Scale back slightly.

Creative Uses for Leftover Pumpkin Puree

Often, a small batch recipe leaves you with a bit of leftover pumpkin puree. Don’t let it go to waste! Pumpkin is incredibly versatile and can be incorporated into many delicious dishes:

• Hearty Breakfast Ideas: Start your day with the warm flavors of fall by making Pumpkin Overnight Oats or a nutritious Pumpkin Protein Shake.
• Delicious Cakes & Bakes: Transform your leftover puree into a show-stopping dessert like a Pumpkin Cake, charming Pumpkin Cupcakes, or a delightful Pumpkin Coffee Cake.
• Our Most Popular Pumpkin Recipes: Explore other highly-rated pumpkin recipes such as decadent Pumpkin Cheesecake Bars, wholesome Healthy Pumpkin Bread, or classic Pumpkin Snickerdoodles.

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5 from 6 votes

Small Batch Pumpkin Cookies

By

Chelsea Lords

Small Batch Pumpkin Cookies are perfect for satisfying your pumpkin chocolate chip cravings without making too many cookies!

Prep Time:

5 minutes

Cook Time:

8 minutes

Total Time:

13 minutes

Yields:

4-5 miniature cookies

Equipment

• Sheet pan (15″ x 10″)
• Parchment paper or a silicon baking mat

Ingredients

• 1-1/2 tablespoons light brown sugar
• 1/2 tablespoon granulated sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons vegetable oil
• 1 large egg yolk (save the whites for another recipe or discard)
• 4 teaspoons canned pumpkin puree (not pumpkin pie filling; use Libby’s for best results)
• 1/8 teaspoon salt
• 1/8 teaspoon baking powder
• 1/8 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 3 tablespoons all-purpose flour
• 2-1/2 tablespoons chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips)

Instructions

1. Preheat oven to 350℉ (175°C). Line a sheet pan with parchment paper or a silicon baking mat.
2. In a small bowl, combine brown sugar, granulated sugar, vanilla extract, vegetable oil, egg yolk, and pumpkin puree. Mix until smooth and well-combined.
3. Add salt, baking powder, pumpkin pie spice, cinnamon, and flour. Stir until just combined, being careful not to overmix. Fold in the chocolate chips.
4. Use a tablespoon measure to scoop 4–5 small cookies onto the prepared sheet pan. The dough will be slightly sticky. Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set and no longer glossy.
5. Remove from oven and let stand on the cookie sheet for 3–5 minutes. Then, carefully transfer the cookies to a cooling rack. If desired, gently press a few more chocolate chips into the tops of the warm cookies for visual appeal. Let cool before eating for the best texture.

Recipe Notes

Note 1: Precision is Key Make sure to measure all ingredients precisely. With such small quantities, the proportions are very important for the cookie’s texture and flavor. Avoid loose measurements for this recipe.

Storage Tips: To store these small batch pumpkin cookies, keep them in an airtight container at room temperature for up to 3 days. For longer storage of dough, scoop into individual balls and freeze for up to 3 months. Bake from frozen, adding 2-3 minutes to the bake time.

Nutrition

Serving:
1
serving

|

Calories:
83
kcal

|

Carbohydrates:
14
g

|

Protein:
1
g

|

Fat:
3
g

|

Saturated Fat:
1
g

|

Polyunsaturated Fat:
1
g

|

Monounsaturated Fat:
1
g

|

Cholesterol:
47
mg

|

Sodium:
5
mg

|

Potassium:
28
mg

|

Fiber:
1
g

|

Sugar:
9
g

|

Vitamin A:
829
IU

|

Vitamin C:
1
mg

|

Calcium:
13
mg

|

Iron:
1
mg

Nutrition information is automatically calculated, so should only be used as an approximation.