Mini Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy Mini Pumpkin Chocolate Chip Cookies, perfect for autumn baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1 ½ cups All-Purpose Flour
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- ½ cup Softened Butter
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Mini Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice.
- Cream the sugars: In a large bowl, combine brown sugar and granulated sugar with softened butter and cream until light and fluffy.
- Add the egg and vanilla to the creamed mixture and beat until combined.
- Incorporate the pumpkin puree gently into the mixture.
- Combine the dry ingredients with the wet mixture, stirring until just combined.
- Mix in the semi-sweet and mini chocolate chips.
- Scoop tablespoons of dough onto a lined baking sheet, leaving space between each.
- Bake for 10-12 minutes until edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For added crunch, you can mix in coarsely chopped nuts. An oatmeal twist can be achieved by adding rolled oats to the batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, autumn desserts, mini cookies