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
Find it online: https://thefamilycooking.com/single-serve-jumbo-pumpkin-cookie/
