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Mini Pumpkin Chocolate Chip Cookies are a perfect blend of holiday spice and chocolate. These bite-size morsels whip up in minutes!
If you love pumpkin, you will fall head over heels for these Mini Pumpkin Chocolate Chip Cookies. Pumpkin Cake Cookies, Iced Pumpkin Cookies, and Pumpkin Oatmeal Cookies are among our other fall favorites!
MINI + Amazing
Soft, and filled with chocolate, these Mini Pumpkin Chocolate Chip Cookies taste perfectly delicious and are a family favorite!!! If you are a pumpkin fan, and a cookie fan, then look no further!
We’ve always loved our classic Pumpkin Chocolate Chip Cookies recipe, but there’s just something about mini desserts that are irresistible.
These bite sized treats have the perfect ratio of pumpkin to chocolate (a match made in heaven)! If you love pumpkin and chocolate as much as we do, I highly recommend our Pumpkin Brownies and Pumpkin Chocolate Chip Muffins.
How to make mini pumpkin chocolate chip cookies
WET INGREDIENTS. In a large mixing bowl, whisk together oil and sugars. Whisk in egg, pumpkin, and vanilla till smooth.
DRY INGREDIENTS. Combine the dry ingredients in a small bowl and whisk till blended.
COMBINE. Add dry ingredients to the wet ingredients and stir gently till just combined. Fold in the mini chocolate chips.
BAKE. Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 10-12 minutes or till set in the middle. After a couple minutes, remove to cooling racks to cool.
Variations
I always share recipes that I love just as they are, however, it can be fun to change things up once in a while. Here are are a few easy ways to add variety to the recipe:
- Seasoning. Replace the cinnamon, nutmeg and cloves with with an equal amount of Pumpkin Pie Spice.
- Chips. Use other flavors of candy chips such as white chocolate chips, butterscotch chips, or even cinnamon chips.
- Nuts. Add chopped pecans or walnuts.
- Frosting. Add a Cream Cheese Frosting to the top. To make your own all you need to do is beat 8 oz of cream cheese (softened), ¼ cup unsalted butter (softened), in a large bowl. Mix in 3 cups powdered sugar (1 cup at a time) then mix in 1 tsp vanilla extract.
Cake-like texture
These pumpkin cookies are designed to be soft and almost cake-like. Here are some tips to make sure they stay that way!
- Don’t overmix: Combining the wet and dry ingredients in separate bowls helps keep these cookies soft. Because the flour mixture is already fully sifted together you won’t need to over mix the batter which then over activates the gluten causing a tougher chewy texture
- Moisture. Using pumpkin puree also helps give moisture to the cookie, which keeps them soft.
- Don’t overbake.
Additional Cookie Tips
- Spacing. Be sure to leave plenty of space between the cookie dough balls as they may spread more than other types of cookies.
- Picture perfect. A trick I have learned over the years is to add 3-4 chocolate chips to the top of each dough ball right before putting them in the oven. They bake up so pretty and showcase the delicious chips right on top.
- Pumpkin puree. Be sure that you use pumpkin puree and not pumpkin pie filling. Since most cans of puree have more than 1 cup, store leftover pumpkin in the fridge or freezer to be used in other recipes.
- Are they healthy? Although low in fat, these cookies are high in carbohydrates and sugar. So even though they utilize healthy pumpkin puree, they are not considered a healthy cookie.
Storing INfo
Like most drop cookies, these can be stored in a variety of ways:
Cookie Dough:
- CHILL. Cover the bowl of dough with plastic wrap and store in the fridge for 1-2 days before baking.
- FREEZE. Line a tray with parchment paper and use a mini cookie scoop to drop dough balls onto the tray. Place them in the freezer until solid, then transfer them to a freezer safe container. Freeze for up to 3 months. You can thaw them or bake them straight out of the freezer, just add 1-2 extra minutes to the bake time if frozen.
Baked Cookies:
- STORE. Allow cookies to cool on a wire rack before storing them in an airtight container. They can keep at room temperature for 2-3 days or in the fridge for 5-7 days.
- FREEZE. Place baked cookies on a cooling rack. I like to place each cookie in a fold top sandwich bag, but you can also use wax or parchment paper to layer them. Either way, store them in a freezer safe container for 2-3 months.
for More chocolate chip cookies:
- Chewy Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chip Walnut Cookies
- Triple Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
Mini Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup canned pumpkin puree
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/3 tsp nutmeg, (optional)
- 1/3 tsp cloves, (optional)
- 1 cup chocolate chips, semi-sweet or milk chocolate
- 1 cup mini chocolate chips
Instructions
- In a large mixing bowl, whisk together oil and sugars. Whisk in egg, pumpkin, and vanilla till smooth.
- Combine the dry ingredients in a small bowl and whisk till blended.
- Add dry ingredients to the wet ingredients and stir gently till just combined. Fold in the mini chocolate chips.
- Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 10-12 minutes or till set in the middle. After a couple minutes, remove to cooling racks to cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Asking the same as Karen, when do you add the regular chocolate chips? Are there really supposed to be both large and small chocolate chips? The ingredients list has both but the regular chips aren’t mentioned in the recipe directions.
When should you add the regular chocolate chips?