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Cozy Small-Batch Pumpkin Chocolate Chip Cookies

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These soft, cake-like pumpkin chocolate chip cookies are made in a small batch of six, perfect for a cozy night in. With warm spices and melty chocolate, they come together in under 30 minutes with no chilling required.

Ingredients

Scale
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pumpkin puree (blotted)
  • 1/3 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
  2. Blot your pumpkin puree: Measure out 1/4 cup of pumpkin puree and spread it on a paper towel. Place another paper towel on top and gently press to absorb excess moisture. Let it sit while you prepare the dry ingredients.
  3. Whisk the dry ingredients together: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a medium mixing bowl, combine 3 tablespoons melted butter (cooled slightly), 1/4 cup packed light brown sugar, and 2 tablespoons granulated sugar. Whisk vigorously for about 30 seconds until the mixture looks like wet sand.
  5. Add the egg yolk and vanilla: Drop in 1 large egg yolk and 1/2 teaspoon vanilla extract. Whisk until smooth and glossy, about 15 seconds.
  6. Add the pumpkin: Add your blotted pumpkin puree to the wet mixture. Stir gently with a spatula until just combined. The batter may look a bit curdled—this is normal.
  7. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, folding gently after each. Stop as soon as no streaks of flour remain.
  8. Add the chocolate chips: Fold in 1/3 cup semi-sweet chocolate chips until evenly distributed. Reserve a few chips to press on top of the cookies before baking.
  9. Scoop and shape: Using a cookie scoop or two spoons, portion the dough into 6 equal mounds (about 1.5 tablespoons each). Place them on the prepared baking sheet, spacing them about 2 inches apart. Gently press a few extra chocolate chips into the tops of each dough ball.
  10. Bake: Bake at 350°F (175°C) for 10-12 minutes. At 10 minutes, the edges should be set and lightly golden while the centers still look slightly underdone and puffy.
  11. 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 essential to prevent flat, gummy cookies. Do not overmix the dough. Let cookies rest on the baking sheet for 5 minutes after baking to set properly. For best results, use room temperature egg yolk.

Nutrition

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

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