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Cozy Small-Batch Pumpkin Chocolate Chip Cookies

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These cozy small-batch pumpkin chocolate chip cookies have a perfectly crisp edge, impossibly soft center, and melty pockets of chocolate in every bite. They are quick, easy, and made with simple ingredients for a comforting fall treat.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  3. Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined. The mixture may look slightly separated; that is normal.
  4. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently stir in the chocolate chips with a spatula. Reserve a handful to press onto the tops of the cookies later.
  7. Cover the bowl and refrigerate the dough for 20 to 30 minutes (optional but recommended).
  8. Use a 1.5-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips onto the tops of each dough ball.
  9. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone and puffy.
  10. Let the cookies rest on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; the centers should look slightly underdone when you take them out. Pat the pumpkin puree with a paper towel to remove excess moisture for best texture. Chilling the dough is recommended for thicker cookies. Store in an airtight container at room temperature for up to 4 days; place a slice of bread in the container to maintain softness.

Nutrition

Keywords: pumpkin chocolate chip cookies, small batch cookies, fall cookies, soft pumpkin cookies, easy pumpkin cookies

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