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Perfect Small-Batch Pumpkin Chocolate Chip Cookies

small-batch pumpkin chocolate chip cookies - featured image
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These small-batch pumpkin chocolate chip cookies yield exactly six perfect cookies with crispy edges and soft, fudgy centers. The secret is blotting the pumpkin puree to remove excess moisture, ensuring a chewy texture that’s not cakey.

Ingredients

Scale
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1/2 cup pumpkin puree, blotted
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (95g)
  • 3/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semi-sweet chocolate chips (60g)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Blot the pumpkin: Measure 1/2 cup pumpkin puree onto a plate lined with three layers of paper towels. Spread into a thin layer, place another paper towel on top, and press firmly. Let sit for 2 minutes. After blotting, you should have about 1/3 cup of drier pumpkin paste.
  3. In a medium bowl, beat softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down sides.
  4. Add egg yolk, vanilla extract, and blotted pumpkin puree. Beat on low speed until just combined (mixture may look slightly curdled).
  5. In a separate small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt.
  6. Add dry ingredients to wet mixture. Mix on low speed or fold with a spatula until just combined (a few streaks of flour are okay).
  7. Gently fold in chocolate chips. Reserve a dozen chips to press onto tops of dough balls.
  8. Cover bowl and chill dough in the refrigerator for 10-15 minutes.
  9. Using a 1.5 tablespoon cookie scoop or two spoons, portion dough into 6 equal balls. Place 2 inches apart on prepared baking sheet. Press reserved chocolate chips onto tops.
  10. Bake for 10-12 minutes. Edges should be set and lightly golden, centers still soft and slightly puffy. Do not overbake.
  11. Let cookies rest on baking sheet for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is non-negotiable for a chewy texture. Measure flour using the spoon-and-level method. Chilling the dough is crucial to prevent spreading. For softer cookies, bake for 10 minutes. Cookies taste even better on day two.

Nutrition

Keywords: small-batch cookies, pumpkin chocolate chip cookies, fall cookies, easy pumpkin cookies, no waste cookies

Find it online: https://milacook.com/perfect-small-batch-pumpkin-chocolate-chip-cookies/