Why You’ll Love This Recipe
I make this single serve pumpkin cookie whenever a craving for fall flavors hits and I don’t want to bake a whole batch. It’s one bowl, one cookie, and about 20 minutes from start to finish. The pumpkin keeps the center soft and cakey, the cinnamon and nutmeg give it that cozy autumn flavor, and the edges turn lightly golden. There’s no chilling and no egg to split, which makes it perfect for a quick treat after dinner. Eat it warm, straight from the pan.
Ingredients
- 2 tablespoons (28 g) unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon pumpkin puree (not pumpkin pie filling)
- 1/4 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons (45 g) all-purpose flour
- 1/4 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon plus a pinch of nutmeg)
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons chocolate chips or white chocolate chips
- Flaky sea salt (optional)
Directions
- Preheat the oven. Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the wet ingredients. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Stir in the pumpkin puree and vanilla until well combined.
- Add the dry ingredients. Stir in the flour, pumpkin pie spice, baking soda, and salt until just combined. The dough will be soft and slightly sticky.
- Fold in the chips. Fold in the chocolate chips, saving a few to press on top.
- Shape the cookie. Scoop the dough onto the baking sheet and gently pat it into a thick round, about 4 inches wide. Press the reserved chips on top.
- Bake. Bake for 11 to 13 minutes, until the edges are set and the center looks just barely done. It will firm up as it cools.
- Cool and serve. Let the cookie rest on the pan for 5 minutes, then sprinkle with flaky sea salt if you like. Enjoy it warm.
Servings and Timing
- Prep time: 5 minutes
- Bake time: 11 to 13 minutes
- Total time: about 20 minutes
- Yield: 1 jumbo cookie (1 generous serving, or 2 small ones if you’re sharing)
Variations
- Cream cheese swirl: I like to dollop 1 teaspoon of softened cream cheese on top of the dough and swirl it in lightly before baking.
- Oatmeal: Replace 2 tablespoons of the flour with quick oats for a chewier texture.
- Nuts: Add 1 tablespoon of chopped pecans or walnuts for crunch.
- Cinnamon sugar: Roll the dough in a mix of cinnamon and sugar before baking for a crackly top.
- Skillet style: Press the dough into a small oven-safe ramekin and bake for 14 to 16 minutes for a gooey, spoonable version.
Storage and Reheating
- Storing: This cookie is best the day it’s made, but you can keep it in an airtight container at room temperature for up to 2 days.
- Reheating: Warm it in the microwave for 8 to 10 seconds to bring back the soft, fresh-baked texture.
- Freezing: Wrap the cooled cookie tightly and freeze for up to 1 month. You can also freeze the unbaked dough, then bake from frozen with 1 to 2 extra minutes.
FAQs
Can I use pumpkin pie filling?
No. Pie filling is already sweetened and spiced, which will throw off the flavor and texture. Use plain pumpkin puree.
Why is there no egg?
With such a small amount of dough, the pumpkin puree and butter provide enough moisture and structure, so there’s no need to deal with a partial egg.
Why is my cookie cakey?
Pumpkin makes cookies softer and more cake-like than a classic cookie. For a chewier result, blot the puree with a paper towel before measuring and don’t overbake.
Can I double the recipe?
Yes. Double everything and shape two cookies, spaced a few inches apart. The baking time stays about the same.
Can I make it without a oven?
You can microwave the dough in a small mug or ramekin for about 40 to 50 seconds. The texture will be more like a mug cake, but it still satisfies the craving.
Conclusion
This single serve jumbo pumpkin cookie is the easiest way I know to enjoy fall flavors without a big batch. It’s soft, spiced, and ready in minutes. Bake one for yourself tonight, and I’d love to hear how it turns out!
Print
This single serve jumbo pumpkin cookie is soft, chewy, and full of warm fall spices, with just enough dough for one big, bakery-style treat. It comes together in one bowl with no chilling and no mixer, and bakes in about 12 minutes. Perfect when you want a pumpkin cookie fix without a whole batch.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1 tablespoon unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon pumpkin puree (not pumpkin pie filling)
- 1 tablespoon beaten egg (about 1/4 of a large egg)
- 1/4 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon (40 g) all-purpose flour
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 2 tablespoons white chocolate chips or semi-sweet chocolate chips (optional)
- Coarse sugar, for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.
- In a medium bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.
- Whisk in the pumpkin puree, beaten egg, and vanilla extract until fully combined.
- Add the flour, pumpkin pie spice, baking soda, and salt. Stir gently with a spatula until just combined. The dough will be soft and slightly sticky.
- Fold in the chocolate chips, if using.
- Scoop the dough onto the prepared baking sheet and gently shape it into a thick round about 3 1/2 inches wide. Sprinkle with coarse sugar if desired.
- Bake for 11 to 13 minutes, until the edges are set and the center looks just barely done.
- Let the cookie cool on the baking sheet for 5 minutes before transferring it to a wire rack or eating it warm.
Notes
- To measure 1 tablespoon of egg, beat one egg well and use about a quarter of it. Save the rest for scrambled eggs or another recipe.
- Blot the pumpkin puree with a paper towel before measuring to remove excess moisture, which keeps the cookie from turning cakey.
- Do not overbake. The cookie will firm up as it cools and stay soft in the middle.
- No pumpkin pie spice? Mix 1/8 teaspoon cinnamon, a pinch of ginger, and a pinch each of nutmeg and cloves.
- Best enjoyed the same day. Store leftovers in an airtight container for up to 2 days.
- To make 2 cookies, simply double the recipe and divide the dough in half.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 26 g
- Sodium: 230 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
