Small Batch Pumpkin Spice Cookies Recipe

Name: Small Batch Pumpkin Spice Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter, Softened; 1/3 cups Packed Organic Brown Sugar; 3 Tablespoons Canned Pumpkin Puree; 1/4 teaspoons Pure Vanilla Extract; 1 Large Egg Yolk; 1/2 cups Plus 1 Tablespoon White Whole Wheat Flour (or All-purpose Flour); 1/4 teaspoons Baking Soda; 3/4 teaspoons Pumpkin Pie Spice; 1/8 teaspoons Fine Sea Salt; 2 Tablespoons White Chocolate Chips

Servings: persons

1
Preheat toaster oven to 375F and lightly grease cookie sheet or line with a silicone mat.
2
In a medium bowl, beat butter and brown sugar using a hand-mixer until light and fluffy (1 to 2 minutes). Beat in pumpkin, vanilla and egg yolk. Set mixer to a low speed and add flour, baking soda, pumpkin pie spice and salt, mixing just until combined.
3
Drop dough by 1 1/2 tablespoon scoops onto prepared cookie sheet at least 1 inch apart (cookies will spread while baking).
4
Bake for 8 to 11 minutes, until cookies are set with lightly browned edges. Cool cookies for 3 minutes on sheet before transferring to a rack to cool completely.
5
While cookies cool, place white chocolate chips in a microwave-safe bowl. Microwave chips on high for 30 seconds, stirring every 10 seconds until smooth. Drizzle melted chocolate over cooled cookies and enjoy.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, Softened, 1/3 cups Packed Organic Brown Sugar, 3 Tablespoons Canned Pumpkin Puree, 1/4 teaspoons Pure Vanilla Extract, and more.

Yes, Small Batch Pumpkin Spice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Small Batch Pumpkin Spice Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions