Mini pumpkin cookies because everything in miniature is better! Loaded with mini chocolate chips, these are so fun to eat! One batch makes 100 itty bitty cookies!
You might also like our pumpkin bars with cream cheese frosting (they are insane!), our chewy pumpkin cookies, or our double chocolate pumpkin bread.
Mini pumpkin chocolate chip cookies are fun to eat and fun to make. You’d need 4-6 of these babies to equal one regular-sized cookie! These always go so fast and are a hit with kids. The perfect size for little hands.
Why I Like This Recipe
- Quick recipe. They bake up quickly (6-7 minutes) and are so fun to pop right into your mouth.
- Loaded with fall spices. Not only do these cookies have pumpkin pie spice in them, but they also have cinnamon. No need to burn a candle while baking mini pumpkin cookies, your house will smell amazing already!
- Makes a great gift. How cute would these be packaged up in a tiny cellophane bag with ribbon or twine? I brought mini cookies to a youth activity a while back and they were such a hit! The trend lately seems to be giant bakery cookies (ahem, Crumbl), but I think itty bitty cookies need to rise in popularity. They are way more fun to eat!
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Tips and Tricks
- Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
- Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
- Chill the cookie dough. If you've been here a minute, you know how much I love no chill recipes, and only chill when absolutely necessary. The cookie dough in this recipe is stickier due to the moisture content from the pumpkin puree. Giving these a quick 1-hour chill makes the dough much easier to handle, and the cookies don't spread more than they should.
- Use a mini cookie scoop. When I make my mini chocolate chip cookies, the dough is firmer and easier to handle with my hands. I simply pinch off tiny pieces and place them on the baking sheet. Even after chilling, the pumpkin cookie dough remains softer. For that reason, I recommend using a TINY (1 teaspoon) cookie scoop. You can also use two spoons to slide tiny portions of dough onto a parchment paper-lined baking sheet.
- Bake on light cookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets, you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.
Ingredients
- Butter: I always use salted butter (room temp or slightly softened), but you can use unsalted butter if you prefer.
- Sugars: You’ll need brown and white sugar for the perfect sweetness and texture.
- Eggs: Room-temperature eggs give the cookies structure.
- Vanilla extract: for flavor.
- All-purpose flour: bleached flour, unbleached flour, bread flour. Any of these will work.
- Baking Soda, Baking Powder, and Salt: for leavening, texture, and flavor.
- Ground cinnamon: Measure the cinnamon with your heart. For me, 1 teaspoon is perfect.
- Pumpkin pie spice: If you don't have any pumpkin spice on hand, you can make your own using this recipe.
- Canned pumpkin: not pumpkin pie filling, just the plain pureed kind.
- Chocolate Chips: Mini semisweet chocolate chips are perfect, but you can use whatever you’d like.
See the recipe card for full information on ingredients and quantities.
How To Make Mini Pumpkin Cookies
Step 1: Cream butter and sugars together. Mix in eggs, pumpkin puree, and vanilla.
Step 2: Add dry ingredients and mix until soft dough forms. Stir in mini chocolate chips. Chill the dough for 1 hour in the refrigerator.
Step 3: Use a small 1-teaspoon cookie scoop to portion out the cookie dough. For reference, the image above shows a regular 2 Tbsp. scoop on the left and a teaspoon scoop on the right.
Step 4: Space the cookies about 2" apart.
Step 5: Bake the cookies at 375 degrees for 7 minutes, or until the bottoms are light brown. Tap the cookie sheet against the counter a few times to flatten the cookies. Let the cookies cool completely on the baking sheets.
Pumpkin Cookie FAQs
You absolutely can. I like using mini chocolate chips for better distribution throughout the dough. Every tiny cookie is loaded with mini chips for the perfect bite!
Store cookies in an airtight container and they’ll stay fresh for at least 3 days.
More Pumpkin Cookies To Make
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Mini Pumpkin Cookies
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- ¼ cup brown sugar
- ½ cup canned pumpkin
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Cream butter and sugars in a mixing bowl using an electric mixer.Mix in egg and canned pumpkin.
- Add dry ingredients and mix just until the cookie dough comes together.Stir in mini chocolate chips. Cover the bowl with a piece of plastic and chill the cookie dough for 1 hour.
- Preheat the oven to 375 degrees.
- Scoop cookie dough into teaspoon-sized balls on parchment paper-lined baking sheets (24 cookies to a sheet).
- Bake the cookies for 7 minutes. Tap the cookie sheet against the counter a few times to flatten cookies.Allow cookies to cool completely on the baking sheet.Store cookies in an airtight container for up to 3 days. Pumpkin cookies can also be stored in the freezer for up to 3 months.
Notes
TIPS FOR Baking The Best COOKIES
- Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
- Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
- Bake on light cookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.
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