Small Batch Pumpkin Cookies
Small Batch Pumpkin Cookies are perfect for satisfying your pumpkin chocolate chip cravings without making too many cookies!
Nutrition Facts
Ingredients
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.)
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Continue Reading at Chelseasmessyapron →Chef's Notes
Note 1: Make sure to measure precisely. With such small quantities, the proportions are very important. (Don’t loosely measure on this recipe.)
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.
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Reviews from the Original Source
These are great cookies! So glad that I bookmarked the recipe.
I just made these and they are super yummy! I used Pumpkin Pie Spice instead of just cinnamon and I also used 2 Tb. of oats and 2 Tb. of flour (instead of 4 Tb. of flour). It took my cookies 15 min. to bake. Great recipe, thanks for sharing!
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! :)
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
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