Mini Pumpkin Cookies
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!
Servings 100 cookies (+ or -)
Calories 30kcal
Ingredients
- 1/2 cup butter softened
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup canned pumpkin
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 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.
Video
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.
Nutrition
Calories: 30kcal