These mini pumpkin chocolate chip cookies are soft, spiced, and loaded with mini chocolate chips. They're only about a teaspoon of dough each, so one batch makes approximately 100 tiny cookies! They're perfect for fall parties, school treats, cookie trays, or whenever you want a bite-size pumpkin cookie.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, muffins, breads, pies, and more.
These little cookies are one of my favorite fall treats because they're small enough to pop in your mouth in one bite. They have a soft, cakey texture, plenty of pumpkin spice, and mini chocolate chips throughout.
And because they're so small, they're a great recipe when you need a lot of cookies. One batch makes about 100 mini cookies!
Why You'll Love These Mini Pumpkin Cookies
- Makes about 100 cookies. One batch makes a huge platter of tiny cookies.
- Perfectly bite-size. Each cookie is made with about a teaspoon of dough.
- Soft and chewy. Pumpkin gives these little cookies a soft, tender texture.
- Loaded with chocolate chips. Mini chocolate chips are perfect for these small cookies.
- Quick to bake. The cookies only need about 7 minutes in the oven.
- Easy to make. No chilling or complicated techniques are required.
- Perfect for fall parties. They're great for school treats, Halloween parties, Thanksgiving dessert tables, and cookie trays.
What Makes These Mini Pumpkin Cookies So Good?
These aren't traditional chewy cookies. Pumpkin gives them a soft, cake-like texture that's especially good in a tiny cookie.
I use mini chocolate chips so you get chocolate in every bite without the chips overwhelming the small cookies.
The best part is the size. You can put a whole plate of these out at a party, and because they're so small, they're easy for guests to grab and enjoy.
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Tips and Tricks
- Use a teaspoon scoop. These cookies are meant to be tiny. A teaspoon of dough makes the perfect bite-size cookie.
- Don't make them too large. Larger cookies will require a longer baking time and won't have the same bite-size appeal.
- Use mini chocolate chips. Mini chips distribute better throughout the small cookies.
- Don't overbake. These cookies should remain soft and tender. Seven minutes is usually all they need.
- Give them room to spread. Even though they're small, leave enough space between the cookies on the baking sheet.
- Use parchment paper or silicone baking mats. This makes it easier to remove the tiny cookies after baking.
- Let them cool before storing. Allow the cookies to cool completely before placing them in an airtight container.
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.
One batch makes about 100 mini pumpkin cookies when you use about a teaspoon of dough per cookie. The exact number will depend on how generously you scoop the dough.
Yes, but keep in mind this recipe was developed specifically for mini cookies. If you make larger cookies, you'll need to increase the baking time, and the final texture will be different. For best results, use about 1 teaspoon of dough per cookie.
Yes! Allow the cookies to cool completely, then place them in a freezer-safe container or freezer bag. Separate layers with parchment paper if needed. Thaw the cookies at room temperature before serving.
More Pumpkin Recipes To Make
Want a larger, chewy pumpkin chocolate chip cookie? Try my Chewy Pumpkin Chocolate Chip Cookies →. They're soft, chocolatey, and a great option when you want a traditional-sized pumpkin cookie.
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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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