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.
Watch our step by step video!
MINI Pumpkin CHOCOLATE CHIP COOKIES
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! They bake up quickly (6-7 minutes) and are so fun to pop right into your mouth. These always go so fast and are a hit with kids. The perfect size for little hands.
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!
MINI CHOCOLATE CHIP COOKIE 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.
HOW TO MAKE MINI CHOCOLATE CHIP COOKIES
DOUGH
Cream butter and sugars together. Mix in eggs, pumpkin puree, and vanilla. Add dry ingredients and mix until soft dough forms.
Stir in mini chocolate chips.
Chill the dough for 1 hour in the refrigerator.
---regular cookie scoop (2 Tbsp.) on the left and mini scoop (1 teaspoon) on the right---
Shaping
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 being chilled, the pumpkin cookie dough is 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.
Space the cookies about 2" apart.
BAKING
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.
CAN I USE REGULAR CHOCOLATE CHIPS?
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!
HOW TO STORE Pumpkin CHOCOLATE CHIP COOKIES
Store cookies in an airtight container and they’ll stay fresh for at least 3 days.
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.
Mini Pumpkin Cookies With Chocolate Chips (Itty Bitty!)
(printable recipe)
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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