I checked with the food gods to see if it would be okay if I started sharing this year’s pumpkin recipes. Good news: they said yes.
The bad news is, though, that you will eat this entire small batch of pumpkin chocolate chip cookies by yourself. In one sitting. I mean, if you’re anything like me and lack self-control. They’re soft, chewy and spicy, and I couldn’t get over how easy they were to stir together. Plus, they use
The recipe makes about 9 cookies, and if you look in the photo and do some math, you’ll notice 2 cookies are missing…
Two is the number of cookies you’ll eat right out of the oven.
Seven is the number of cookies you’ll say this recipe makes when you offer to share them with your honey.
I based this small batch cookie recipe off of Sally’s Pumpkin Chocolate Chip Cookies, and if you know anything about Sally (you do know about Sally right? She’s the baking queen of the internet), you know it’s going to be good. Sally’s the chick I go to when I’m having trouble scaling down a recipe. She knows all the tips and tricks about what makes baked goods exactly the way they’re supposed to be. She’ll help you get soft, chewy cookies with crisp edges, thanks to melted butter, a brief chill time, and a lack of eggs.
I kinda love Sally a lot. (A lot a lot). I met her about a year ago, and WOW. I mean, not only is she just as pretty in person as you would imagine, she’s also super kind, sweet and smart. Sally is my girl. She also just announced a few days ago that she’s working on her third cookbook that’s all about, you guessed it, COOKIES. So, naturally, I think we should all swan dive into allllllll of the cookie recipes on her site, and bake them all before she gets ready to give us 75 new ones.
What? Don’t look at me like that–it’s baggy clothing season.
Go get yourself a pumpkin spice latte, make a small batch of pumpkin chocolate chip cookies, and enjoy the season that’s coming soon!
Yields 9 cookies
35 minPrep Time
10 minCook Time
45 minTotal Time
- 4 tablespoons unsalted butter, melted
- 2 tablespoons dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/4 cup canned pumpkin puree
- 3/4 cup flour
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup chocolate chips (or chunks)
- Line a cookie sheet with parchment paper (or a silicone mat).
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin.
- Evenly sprinkle the flour, salt and pumpkin pie spice on top.
- Use a spatula to fold everything together, and then fold in the chocolate chips.
- Place the cookie dough in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 350.
- Press the dough flat in the bowl, and then divide it in half by eye into 4 quarters. Make 2-3 cookies from each quarter. Roll them into balls, flatten with your palm, and then bake for 9-10 minutes.
- Let the cookies cool for 2 minutes on the baking sheet, and then move to a cooling rack before devouring completely.