Imagine a warm, gooey cookie that combines the cozy flavors of autumn with the irresistible allure of chocolate chips - all perfectly portioned just for you! This single-serving pumpkin chocolate chip cookie is the ultimate dessert hack for those moments when you're craving something sweet but don't want to bake an entire batch. Whether you're a solo baker, looking for a quick treat, or simply want to satisfy your dessert desires without overwhelming temptation, this recipe is your delicious solution!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 1 cookie
Ingredients
- 2 tablespoons pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- In a small mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk thoroughly until the mixture becomes smooth and slightly lighter in color.
- Add the pumpkin puree and vanilla extract to the butter-sugar mixture. Stir until all ingredients are well incorporated and create a uniform consistency.
- In a separate bowl, sift together the all-purpose flour, cinnamon, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Transfer the dough to the prepared baking sheet, shaping it into a single round cookie approximately 3-4 inches in diameter. Use the back of a spoon to smooth and shape the dough.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the center appears set.
- Remove from the oven and let the cookie cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
- Optional: Sprinkle a few extra chocolate chips on top while the cookie is still warm for added visual appeal.
Tips
- • Use room temperature ingredients for the smoothest dough consistency • Don't overmix the batter - this can lead to a tough, dense cookie • For extra richness, use high-quality butter and pure vanilla extract • Make sure your baking soda is fresh to help the cookie rise properly • Allow the cookie to cool slightly on the baking sheet to set its structure • For a bakery-style finish, slightly underbake the cookie to keep it soft and chewy • Experiment with adding a pinch of nutmeg or pumpkin pie spice for enhanced autumn flavor • Use parchment paper to ensure easy removal and prevent sticking
Nutrition Facts
Calories: 369kcal
Carbohydrates: g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 31mg
