A single serve pumpkin cookie with chocolate chips, and without any egg. A simple to make crispy edge, chewy cookie for one, that you can whip up in one bowl in less than thirty minutes.
I love single serving cookies when you you're craving a little something sweet, but don't want to commit to a full recipe. The dough is so easy to mix together with a small bowl and spoon and you get to decide whether you want to enjoy it all yourself or share with someone else.
For more single serving recipes, try my single serve red velvet cookie or my single serve chocolate chip cookie.
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Why You Will Love This Recipe
- One Cookie: Easy for when you just want one cookie! Bake one to deliver to someone special this pumpkin season.
- No Egg: So many recipes have you use a small portion of an egg, but this recipe doesn't require an egg.
- Ready in less than 30 Minutes: From start to finish you can be enjoying a fresh warm cookie in less than 30 minutes.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking. I love the extra flavor it adds.
- Sugars: You will use brown, granulated and turbinado sugar for these. if you don't have turbinado sugar you can sub in granulated sugar.
- Pumpkin: Make sure it is pumpkin puree and not pumpkin pie filling.
- Flour: I have tested this recipe with all-purpose and gluten free flour.
- Chocolate: I love using semi-sweet with pumpkin, but milk chocolate or white chocolate would taste so delicious also!
- Flaked Salt: The best way to balance the sweetness with any cookie.
Step by Step Instructions
- Step 1: In a small bowl mix together the melted butter and sugars. Add in vanilla and pumpkin and mix again.
- Step 2: Add in the salt, baking soda, cinnamon, pumpkin pie spice and flour and mix until combined. Fold in the chocolate chips.
- Step 3: Create one large cookie ball (or two medium) and place on the baking sheet.
- Step 4: Bake the cookie for 12-14 minutes, or until firm along the edges and not wet looking in the middle. Sprinkle with flaked salt as soon as it's done baking.
Expert Baking Tips
- Be precise in your measuring! I would highly suggest using a scale for this recipe. Because it's such small amounts it's important that your measurements are spot on to ensure your cookie bakes up properly.
- This makes one giant pumpkin cookie, or you can turn it into two.
- If you don't want to add chocolate chips you can roll the cookie dough in cinnamon and sugar like my single serve snickerdoodle for a pumpkin snickerdoodle.
FAQ
Can I double this recipe?
Yes, or if you want a small batch I would suggest using my chewy pumpkin chocolate chip cookie recipe.
Why doesn't this cookie require any egg?
The moisture from the pumpkin is a great replacement for the egg since it's a small amount.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Single Serve Pumpkin Cookie
A single serve pumpkin cookie with chocolate chips, and without any egg. A simple to make crispy edge, chewy cookie for one, that you can whip up in one bowl in less than thirty minutes.
Ingredients
- 2 tablespoons (28 g) salted butter melted
- 2 tablespoons (24 g) packed brown sugar
- 1 tablespoon (12 g) granulated sugar
- 1 tablespoon (12 g) pumpkin puree
- ½ teaspoon (0.5 teaspoon) vanilla
- â…› teaspoon (0.13 teaspoon) salt
- â…› teaspoon (0.13 teaspoon) baking soda
- â…› teaspoon (0.13 teaspoon) cinnamon
- â…› teaspoon (0.13 teaspoon) pumpkin pie spice
- ¼ cup (40 g) all-purpose flour
- 3 tablespoons (40 g) chocolate chips I used semi sweet
- flaked sea salt for sprinkling
Instructions
- Preheat the oven to 350 and line a small baking sheet with parchment paper
- In a small bowl mix together the melted butter and sugars. Add in vanilla and pumpkin and mix again.2 tablespoons salted butter, 2 tablespoons packed brown sugar , 1 tablespoon granulated sugar, 1 tablespoon pumpkin puree, ½ teaspoon vanilla
- Add in the salt, baking soda, cinnamon, pumpkin pie spice and flour and mix until combined. Fold in the chocolate chips.⅛ teaspoon salt, ⅛ teaspoon baking soda, ⅛ teaspoon cinnamon, ⅛ teaspoon pumpkin pie spice, ¼ cup all-purpose flour , 3 tablespoons chocolate chips
- Create one large cookie ball (or two medium) and place on the baking sheet.
- Bake the cookie for 12-14 minutes, or until firm along the edges and not wet looking in the middle. Sprinkle with flaked salt as soon as it's done baking. If baking two medium cookies bake for 9-11 minutes.flaked sea salt for sprinkling
Notes
This would also be good if you skipped the chocolate chips and rolled it in cinnamon and sugar to make a pumpkin snickerdoodle cookie.
This makes one large cookie, or you can turn it into two and bake for 9-11 minutes.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 689kcalCarbohydrates: 90gProtein: 4gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 616mgPotassium: 238mgFiber: 1gSugar: 62gVitamin A: 3036IUVitamin C: 1mgCalcium: 72mgIron: 2mg
Tried this recipe?Let us know how it was!
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