Small Batch Pumpkin Cookies are perfect for when you’re craving a delicious pumpkin chocolate chip cookie but don’t want to commit to a whole batch.
Small Batch Pumpkin Cookies
Why not just make a big batch? There are plenty of recipes for that! I’ve got a Bakery Style Pumpkin Cookies recipe that’s thick and cakey, plus another that’s not cakey at all. I even have a four-ingredient Pumpkin Cookies With a Cake Mix recipe—perfect for sharing.
But sometimes, you don’t need a crowd-sized batch; just enough to satisfy a craving without two dozen leftovers staring at you. If you lack self-control like me, small-batch pumpkin cookies are a lifesaver.
Or maybe you’re a storage champ who doesn’t want to freeze cookies. In that case, these small-batch cookies will be your best friend.
Ingredients
- Brown Sugar & Granulated Sugar: Sweeten the cookies and keep them soft.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Vegetable Oil: Swap for melted coconut oil for a hint of coconut flavor.
- Egg Yolk: Save the egg whites for these Meringue Cookies.
- Pumpkin: Use plain canned pumpkin, not pie filling, for the right consistency.
- Salt & Baking Powder: These balance sweetness and help the cookies rise.
- Pumpkin Pie Spice & Cinnamon: Adjust the spices to personal preferences.
- Flour: Don’t over-mix the dough once the flour is added.
- Chocolate Chips: Try a mix of milk and dark chocolate for extra depth.
How To Make Small Batch Pumpkin Cookies
- Prep: Preheat 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 transfer to a rack!
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.
- Choose the Right Pumpkin: Make sure you’re using plain canned pumpkin puree, not pumpkin pie filling, which has added ingredients we don’t need.
- Measure Precisely: With small quantities, accuracy is key—no eyeballing!
Storage
Small Batch Pumpkin Cookies 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:
- Breakfast ideas: Pumpkin Overnight Oats or this Pumpkin Protein Shake
- Cakes: Pumpkin Cake, Pumpkin Cupcakes, Pumpkin Coffee Cake
- Most popular pumpkin recipes: Pumpkin Cheesecake Bars, Healthy Pumpkin Bread, Pumpkin Snickerdoodles
Small Batch Pumpkin Cookies
Equipment
- Sheet pan
- 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 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 flour
- 2-1/2 tablespoons chocolate chips milk chocolate, semi-sweet, or dark chocolate chips
Instructions
- Preheat oven to 350℉. Line a sheet pan with parchment paper or a silicon baking mat.
- In a small bowl, combine brown sugar, granulated sugar, vanilla, vegetable oil, egg yolk, and pumpkin. Mix until smooth. (See note 1.)
- Add salt, baking powder, pumpkin pie spice, cinnamon, flour, and chocolate chips. Stir until smooth.
- Use a tablespoon measure to scoop 4–5 small cookies out of the dough on to the prepared sheet pan. The dough will be sticky. Bake 8–10 minutes or until no longer glossy on top.
- Remove from oven and let stand on the cookie sheet for 3–5 minutes, then transfer to a cooling rack. If desired, press a few more chocolate chips into the tops of the cookies. Let cool before eating.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for all the wonderful recipes. Just what I’ve been searching for. Sorry that you have to do all the work creating these delightful recipes. Now we can repeat your recipes and enjoy you’re sweet work. Thanks Arlene
I’m so thrilled you’ve been enjoying the recipe Arlene! 🙂 Thank you so much!
Is this a healthy recipe?
Healthy in the sense of portion control 🙂
These look delicious and I can’t wait to make them! How many calories?!
Thank you Sheridan! I don’t have the nutritional facts for these cookies, but I would recommend using My Fitness Pal to plug in the ingredients and get those values 🙂
I have eaten (and baked) lots of cookies in my life, but these…are the BEST cookies EVER. I love how soft and cakey they turned out, and that there was delicious warm chocolate in every bite. I made two batches and got 6 good-sized cookies. I was especially thrilled they turned out well because I was having bad luck baking with pumpkin puree for some other recipes. But I’ll have to make them again because someone swiped a couple of mine and I was most upset lol. Thank you for this amazing recipe! 🙂
YAY! That is so great to hear 🙂 I’m so, so glad you enjoyed these and they worked out so well! Thanks for the comment 🙂
These look amazing and I’d like to make a larger batch to share with friends. Do you have a recipe for a full batch of these yummy goodies?
Hey Jenn! I actually do have a pumpkin cookie recipe I’ve been working on for quite some time! I hope to have it published mid-September. It’s for non-cakey pumpkin cookies so I’m not sure if that’s what you are looking for. These ones are definitely more cakey like a typical pumpkin cookie..
These came out more cake-like than cookies, but still super soft, moist and delicious! It made 3 large rounds for me. Thanks for sharing such a wonderful recipe! YUMMM
Thanks so much for the comment! Glad to hear you liked these 🙂
Thanks for such a satisfying recipe! These just came out of the oven and I couldn’t resist trying one. Yum! I have already pinned and am looking forward to making your single serving of chocolate chip oatmeal cookies. Can’t wait!
YAY! So glad to hear you loved them 🙂 Thanks for taking the time to leave a comment and I hope you love the chocolate chip oatmeal ones 🙂
This sated my two strongest addictions…pumpkin treats, and chocolate while still being nutritious and guilt free. I’m going to school to be a Dietitian so I love finding fun healthy treats like this to indulge in. All my friends bust on me for being “weird” and changing up regular dishes to contain more raw foods or less empty calorie sources but I just say they don’t know what they’re missing.
“p.s.” Don’t keep these within sight after a long run, they won’t last an hour.
Haha thanks for such a fun comment! SO glad to hear you enjoyed these and thanks for the review! And I totally agree on changing up regular dishes – it’s so fun!!
Do you have a whole batch recipe–I could never make just 2 cookies.
These look so good! And I love the single serving size!!!!! I hardly ever make a full batch of cookies or anything because I feel way too tempted to eat them ALL (instantly! lol) so I love this!!!! 🙂
Haha those were my thoughts when I decided to do single-serving cookies. Having a whole batch is way too tempting! Thanks for stopping by Maria 🙂