Small Batch Pumpkin Spice Cookies Recipe
Small Batch Pumpkin Spice Cookies uses up the little bit of pumpkin left in the can. Feel free to add cranberries, chocolate chips, or...
Ingredients
- 3 tablespoons Unsalted Butter Softened
- 1/3 cup Packed Brown Sugar
- 3 tablespoons Pumpkin Puree
- 1/4 teaspoon Pure Vanilla Extract
- 1 Large Egg Yolk
- 1/2 cup White Whole Wheat Flour Or all-purpose flour, plus 1 tablespoon
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon Fine Sea Salt
- 2 tablespoons White Chocolate Chips
Instructions
- Preheat your toaster oven to 375°F and lightly grease your cookie sheet or line with a silpat.
- In a medium bowl beat together the butter and brown sugar using a hand-mixer until light and fluffy (1 to 2 mins). Beat in the pumpkin, vanilla and egg yolk. Set mixer to a low speed and add flour, baking soda, pumpkin pie spice and salt mixing just until combined.
- Drop dough by 1 1/2 tablespoon scoops onto prepared cookie sheet at least 1-inch apart (cookies will spread while baking).
- Bake for 8 to 11 minutes until the cookies are set with lightly browned edges. Cool cookies for 3 minutes on sheet before transferring to a rack to cool completely.
- While cookies cool place white chocolate chips in a microwave safe bowl. Microwave chips on high for 30 seconds, stirring every 10 seconds until smooth. Drizzle melted chocolate over cooled cookies and enjoy.
Notes
- Convection Toaster Ovens: Bake at 350℉ for 7 to 9 minutes
- Cook time includes 20 minutes of inactive cooling time.
Nutrition
Calories: 125kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 46mgFiber: 2gSugar: 11g
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