If you’re craving something sweet after dinner but you have no desire to be baking in the kitchen for 2 hours to make a batch of 48 cookies. You need this single-serve pumpkin chocolate chip cookie recipe.
Made especially for those post-dinner sweet cravings, but with a sprinkle of pumpkin spice for fall!
This single-serve pumpkin cookie is chewy, gooey and loaded with melty chocolate. And like all good cookies, this thick pumpkin chocolate chip cookie is crisp on the edges and gooey in the middle.
Did I mention that this simple pumpkin chocolate chip cookie is also super nutritious and secretly healthy. This healthy cookie is oil-free, refined sugar-free, and can easily be made vegan. Plus, it’s made with tons of whole-food ingredients, making it nutrient dense as well!
Ok, I’ll stop hyping this cookie recipe. Tips and tricks are below, or you can jump to the recipe here.
Single-Serve Pumpkin Chocolate Chip Cookie Ingredients
Here’s your grocery list for this single-serve pumpkin chocolate chip cookie — keep in mind that the full ingredients list is down below.
- Pumpkin puree
- Tahini — or any runny nut or seed butter like sunflower butter
- Honey — feel free to substitute this with date syrup or maple syrup
- Spelt flour
- Chocolate chips — I love using the date sweetened Hu chocolate chips
- Pumpkin spice
- Salt
- Baking powder and Baking soda — yes, you need both
Tips and Tricks For This Single-Serve Pumpkin Chocolate Chip Cookie
Yeah, everyone has secrets to making single-serve pumpkin chocolate chip cookies, but I swear by these for this recipe. So get out a pencil!
- Measure carefully: This is so underrated and honestly is a big reason your cookie doesn’t turn out like the picture. Especially when it comes to a single-serve chocolate chip cookie there is so much more room for error. I highly recommend weighing out your ingredients in grams to ensure that everything is accurate, down to the gram!
- Drain the pumpkin puree: This is super important. The excess water in the pumpkin puree makes cookies dry and puffy. So simply squeeze out the excess water by putting the puree in a paper towel and gently squeezing. Trust me on this, it makes a HUGE difference in the texture of the cookie.
- Mix till combined: Another important and often overlooked tip. The more you mix the dough, the tougher, chewier and more dense your cookie will be. So stop over mixing your dough. Actually, let me repeat that, stop over mixing the dough!
- Under-bake: When in doubt, under-bake your cookie. If you’re unsure if the cookie is done, I can guarantee that it’s better to take it out and let it cool and continue to cook on the counter. Leaving it in the oven would just lead to an over-baked and dry cookie. Plus, who can complain about a gooey cookie center!
- Let the cookie cool: Because this cookie has no eggs, letting the cookie cool for 5 minutes is essential. This will ensure the pumpkin cookie holds together and doesn’t fall apart.
More Single-Serve Vegan Cookie Recipes
Want even more recipes like this single-serve pumpkin chocolate chip cookie? Grab my single-serve cookie below.
Made This Recipe?
Please leave a review below and don’t forget to snap and picture and tag me on Instagram or TikTok at @munchingwithmariyah — I love seeing your photos!
Single-Serve Pumpkin Chocolate Chip Cookie
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 cookie 1x
- Category: Dessert
- Cuisine: American
Description
This single-serve pumpkin cookie is chewy, gooey and loaded with melty chocolate. And like all good cookies, this thick pumpkin chocolate chip cookie is crisp on the edges and gooey in the middle.
Ingredients
- 1 tbsp Tahini
- 1 tbsp Honey or Maple syrup
- 1 tbsp Pumpkin puree, with water squeezed out ((see notes))
- ½ tsp Vanilla extract
- ½ tsp Pumpkin spice
- ¼ tsp Salt
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- 4 tbsp Spelt flour
- 2 tbsp Chocolate chips, preferably refined sugar-free
Instructions
- Begin by preheating the oven to 350°F (180°C) and line a pan with parchment paper.
- In a bowl, add in the tahini, honey, drained pumpkin, vanilla extract, pumpkin spice, salt, baking powder and baking soda. Give the mixture a good whisk for 1-2 minutes until the mixture looks syrupy.
- Next, sprinkle in the spelt flour and mix until a dough begins to form. Pour in the chocolate chips and mix until just combined.
- Roll the dough into a ball and place on a piece of parchment paper. Smush the dough down using the palm of your hand, until the cookie is round and about ¼" thick (2cm). Keep in mind that the cookie won't change shape too much when it bakes, so make sure it's round and the thickness that you want.
- Bake the cookie in the oven for 8-10 minutes until it's puffed and cracked on top. Let cool for 5 minutes before enjoying!
Kelly Lee says
Could you sub an alternative flour for the spelt? I don’t normally purchase spelt but have almond, coconut, and gf all purpose flour options!
Yasmeen Mariyah Ali says
Hi Kelly! All-purpose flour would definitely work as will a GF flour blend. Almond and coconut flour would most likely make the cookie fall apart. So excited for you to make this!