Small-batch Chocolate Chip Pumpkin Cookies

Name: Small-batch Chocolate Chip Pumpkin Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons (1oz) unsalted butter); ½ cup All-Purpose Flour (1/2 cup (60g) all-purpose flour); ¼ tsp Bicarbonate of Soda (1/4 teaspoon baking soda); 0.13 tsp Table Salt (1/8 teaspoon salt); ¼ tsp Cinnamon (1/4 teaspoon ground cinnamon (*)); 0 pieces Ginger (Pinch of ground ginger); 0 pieces Ground Cloves (Pinch of ground cloves); 0 pieces Nutmeg (Pinch of nutmeg); 0 pieces Ground allspice (Pinch of allspice); 2 tbsp Granulated Sugar (2 tablespoons (25g) granulated sugar); 2 tbsp Brown Sugar (2 tablespoon (25g) brown sugar); 1 piece Egg Yolks (1 large egg yolk); ¼ tsp Vanilla (1/4 teaspoon vanilla extract); 1 tbsp Pumpkin Purée (1 tablespoon (15g) canned pumpkin puree); ¼ cup Semi-Sweet Chocolate Chips (1/4 cup (1.5oz) semi-sweet chocolate chips (plus more for topping if desired))

Small-batch Chocolate Chip Pumpkin Cookies - Dessert (American)

20 minAmerican

Servings5

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Vegetarian
Pescatarian
Halal

Ingredients

For 5 servings

Unsalted Butter2 tbsp · 2 tablespoons (1oz) unsalted butter
All-Purpose Flour½ cup · 1/2 cup (60g) all-purpose flour
Bicarbonate of Soda¼ tsp · 1/4 teaspoon baking soda
Table Salt0.13 tsp · 1/8 teaspoon salt
Cinnamon¼ tsp · 1/4 teaspoon ground cinnamon (*)
Ginger0 pieces · Pinch of ground ginger
Ground Cloves0 pieces · Pinch of ground cloves
Nutmeg0 pieces · Pinch of nutmeg
Ground allspice0 pieces · Pinch of allspice
Granulated Sugar2 tbsp · 2 tablespoons (25g) granulated sugar
Brown Sugar2 tbsp · 2 tablespoon (25g) brown sugar
Egg Yolks1 piece · 1 large egg yolk
Vanilla¼ tsp · 1/4 teaspoon vanilla extract
Pumpkin Purée1 tbsp · 1 tablespoon (15g) canned pumpkin puree
Semi-Sweet Chocolate Chips¼ cup · 1/4 cup (1.5oz) semi-sweet chocolate chips (plus more for topping if desired)

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Steps

1In a small, microwave-safe bowl, microwave butter for 20 to 30 seconds until melted. Set aside to cool slightly.
2In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
3In a medium bowl, combine cooled butter, granulated sugar, and brown sugar. Whisk until smooth. Add egg yolk, vanilla, and pumpkin puree, and whisk until well-mixed. Stir in flour mixture until just combined. Fold in chocolate chips. Place batter in the freezer while your oven preheats.*
4Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
5Once your oven is preheated and batter slightly chilled, drop 5 rounded spoonfuls onto your prepared baking sheet. For prettier cookies, roll dough into balls and gently flatten dough balls to 1/2 inch on the baking sheet with the palm of your hand.
6Bake for 9 to 12 minutes until cookies look set and the bottoms are lightly browned. Press a couple extra chocolate chips into the top of each cookie if you want them to look extra cute. Cool on the cookie sheet and enjoy!