As soon as fall arrives, this single-serve pumpkin chocolate chip cookie is on repeat in my kitchen! It’s packed with both pumpkin puree and pumpkin spice for all that fall flavor, and loaded with dark chocolate and walnuts.
And while this single-serve cookie might not be super healthy, it’s hands down the best chocolate chip cookie I’ve had in a long time.
Sidenote, this single-serve pumpkin chocolate chip cookie recipe makes two cookies, not one. Because who just eats one cookie? ‘Em I right?!
Ingredients You’ll Need For This Single-Serve Pumpkin Chocolate Chip Cookie
Everything you’ll need for this single-serve pumpkin chocolate chip cookie!
- Spelt flour: You’ve heard me go on and on about their flour before, but One Degree Organics Sprouted Spelt Flour is truly the best (no this isn’t an ad, I simply love their flour). Their flour uses sprouted spelt, which means the nutrients are more bioavailable and it’s easier on your digestion. Anywho, feel free to swap in all-purpose flour or a 1:1 gluten-free flour.
- Unsalted butter or vegan unsalted vegan butter: Unsalted butter gives you more control over the amount of salt in your cookies. If you’re using vegan butter, Miyoko’s is my go-to vegan butter.
- Coconut sugar
- Canned pumpkin puree: Highly recommend Farmer’s Market Foods canned pumpkin puree!
- Dark chocolate bar or dark chocolate chips
- Walnuts: These are optional, but they add another layer of flavor to these cookies!
- Vanilla bean paste: Feel free to swap in vanilla extract – note that vanilla bean paste carries a lot more punch and flavor.
- Pumpkin spice
- Baking powder and baking soda
- Kosher salt, plus flaky salt for presentation
Important Notes
Just a couple notes before you dive into this single-serve pumpkin chocolate chip cookie recipe!
- Measure the ingredients carefully. I highly recommend using gram measurements for best results, because something as little as improperly measuring the flour can skew this recipe.
- Don’t overmix the dough. The more you mix the dough, the more gluten will develop, making your cookie gummy, tough and dry. My little trick to avoid over-mixing cookie dough is to actually add the mix-ins (chocolate and walnuts) at the same time as the flour.
- When in doubt, underbake. Nothing is worse than a dry cookie that’s burnt on the bottom. I like baking these cookies for 12 minutes at 350°F, but if they already look done at the 11-minute mark, take the cookies out.
- Bang the cookies on the counter 3-4x. When the cookies are done baking, I like to bang the baking sheet on the counter 3-4 times (this gives the cookies that signature tortoiseshell look and crackle). Don’t slam the cookies on the counter, just a firm but controlled bang!
- If you’re looking for an extra crispy and thin pumpkin cookie, bang the cookies on the counter halfway through. This will encourage the cookies to spread even more as they bake, yielding a thinner, crispier cookie!
Can’t wait for you to make this single-serve pumpkin cookie – don’t forget to leave a rating and review below. If you have any questions, leave a comment below or send me a DM on Instagram.
Happy pumpkin season my friends!
Print
Single-Serve Pumpkin Chocolate Chip Cookie
- Prep Time: 10 minutes
- Chill Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 2 cookies 1x
- Category: Dessert
- Cuisine: American
Description
This single-serve pumpkin chocolate chip cookies is the perfect fall treat – it’s packed with pumpkin and pumpkin spice, loaded with dark chocolate and walnuts, and all the fall flavor!
Ingredients
- 2 tbsp (20 g) vegan butter, melted
- 3 tbsp (30 g) coconut sugar
- 2 tsp (11 g) pumpkin puree
- 1/2 tsp vanilla paste
- 1/2 tsp pumpkin spice*
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 5 tbsp (34 g) spelt flour or all-purpose flour
- 2 tbsp (24 g) chopped dark chocolate
- 2 tbsp (15 g) chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the wet ingredients. Add the melted butter and coconut sugar into a small bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, add the pumpkin puree, vanilla paste, pumpkin spice, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup. You’ll see it transform before your eyes!
- Fold in the dry ingredients. Dump in the spelt flour, dark chocolate, and walnuts, and fold together until there are no streaks of flour.
- Chill the dough. Scoop the dough using a 3 tbsp cookie scoop and place on the prepared baking sheet. Chill the dough in the freezer for 10 minutes – you don’t need to cover it as it’s only in the freezer for a short time.
- Bake and serve. Space each cookie dough ball evenly apart, and bake in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 3-4 times – this will give your cookie that signature tortoiseshell look. Let cool for 5 minutes – it’ll continue to cook as it cools on the counter and crisp up. Finish with a sprinkle of flaky salt.
Notes
*I highly recommend making homemade pumpkin spice: it’s fresher, more aromatic, and better than anything at the store. Simply combine 3 tbsp ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.
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