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Small Batch Chewy Pumpkin Spice Cookies

Small Batch Chewy Pumpkin Spice Cookies

Recipe At-A-Glance

Small Batch Chewy Pumpkin Spice Cookies
Small Batch Chewy Pumpkin Spice Cookies

Recipe At-A-Glance

Want a batch of Fall cookies but don’t want four dozen kicking around your house? These Small Batch Chewy Pumpkin Spice Cookies only make eight cookies!

Quick and Easy

Ready in 15 minutes

I have what can only be described as the world’s most aggressive sweet tooth. Like, I know you think you like desserts, but I would gold medal AND smash the world record in brownie eating if it were an Olympic sport.

I see people stopping at one cookie or one slice of pie or one piece of cheesecake, and honestly, I am dumbfounded, confused, and a little offended by their lack of commitment to the cause. My brain and body just aren’t programmed to moderate sugar intake like that. Just like I wasn’t programmed to have blue eyes or keep my desk clean. It’s part of who I am, and I’ve accepted it.

Small Batch Chewy Pumpkin Spice Cookies Small Batch Chewy Pumpkin Spice Cookies

So as I made the transition to eating a healthier diet, I had to learn a very important lesson in regards to sweets: I had to feed the alligator. That’s a saying my Dad has—feed the alligator—basically, if you repress a desire/wish/need long enough, chances are, it’s going to eventually bubble over, and you’ll overcompensate for delaying gratification for so long.

To keep an alligator from eating you, you have to feed it something. To keep my sweet tooth alligator from killing me with an entire chocolate cake, I have to feed it a slice of chocolate cake. Or in this case a Chewy Pumpkin Spice Cookie.

MY OTHER RECIPES
Small Batch Chewy Pumpkin Spice Cookies

One of my favorite life philosophies is that your environment is easier to change than your behavior. It sounds like a cop out, but it’s the truth. Take shoes for example. You take your shoes off when you get into the door. In theory, you should walk your shoes up to your closet and put them away each day. In reality, you don’t. Is it easier to berate yourself every time you don’t put your shoes away and hope the behavior changes? Or is it better to change your environment so you store your shoes right by your back door? Changing your environment=easy. Changing you=not so easy.

This applies to how I approach eating dessert. Changing my dessert-loving, brownie-pan-devouring, no-will-powering having behavior? Really freaking hard. Changing a cookie recipe to only make a half batch so all I have in the house are a few cookies? Really freaking easy.

I doubt I’ll ever be the person who can walk past a plate of cookies without snatching one (or 12), but I can be the person who only makes small batches of cookies so they aren’t sitting around for days and days asking to be snatched (and before you ask, freezing the extras doesn’t work—frozen cookies/cupcakes/brownies are just as delicious as fresh, trufax).

Small Batch Chewy Pumpkin Spice Cookies

So, it’s with recipes like these Small Batch Chewy Pumpkin Spice Cookies that I both feed the alligator and change my environment. I get awesome, homemade cookies that keep the sweet tooth alligator at bay (and I get to bake with my adorable kid), and I only get about eight cookies. They don’t make it through the day, and that’s exactly the way I like it. Honestly, if it wasn’t for the fact that an egg is almost impossible to accurately half for a recipe, I’d probably make this batch even smaller if I could. But this will have to do. The kid gets one cookie (any more and she’ll be up until Tuesday). My husband gets three. And I get four. Because, alligator.

Enjoy!
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Small Batch Chewy Pumpkin Spice Cookies


  • Author: Cassie Johnston
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 8 cookies

Description

Want a batch of Fall cookies but don’t want four dozen kicking around your house? These Small Batch Chewy Pumpkin Spice Cookies only make eight cookies!


Ingredients

  • 2 tablespoons pumpkin puree
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 3/4 cup all purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium-size mixing bowl, cream together the pumpkin puree, butter, brown sugar, and granulated sugar using a hand mixer until smooth.
  3. Add in the egg yolk, vanilla, and molasses. And then mix until smooth. Add in all the remaining ingredients, and mix until just combined.
  4. Spoon the dough with rounded tablespoons onto the prepared baking sheet. You should get about 8 cookies.
  5. Bake in preheated oven for 8-10 minutes, or until the edges are just slightly brown and the cookies are just barely set. Do not overbake! Let cool for 1-2 minutes on the cookie sheet, then transfer to a wire cooling rack to cool completely.

 

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14 comments

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  • Erin SAYS

    “I see people stopping at one cookie or one slice of pie or one piece of cheesecake, and honestly, I am dumbfounded, confused, and a little offended by their lack of commitment to the cause.”

    I think we may have been separated at birth! I actually snort laughed while drinking coffee

  • 8 cookies! That’s genius! I may or may not add some chocolate though!

  • This recipe looks like EXACTLY the thing I need right now, considering it’s still HOT here in FL but I have the harvest fever. I have a feeling I’m going to want to mention these in my blog – is it alright by you if I throw in a link or something? :)

  • Peggy Churchll SAYS

    I am a Diabetic Celiac and wondered if you ever post Gluten Free and Sugar Free Recipes. I would be most interested in them.
    Many thanks,
    Peggy

  • Sara SAYS

    How long will pumpkin puree keep after a can has been opened and what’s the best way to store it? Most of the pumpkin recipes I find never call for a whole can and I end up with leftover and no clue how to keep it from going bad. Thanks!

    P.S. – These cookies sound fabulous! With my husband around, I’ll have to double the recipe, but I’m excited to make them!

  • BarbAra SAYS

    Looks good but will you give full recipe measurements too….if I have to get that much stuff out I’d just a soon mix up the whole batch….sometimes I will scoop them out on cookie sheets and freeze and then bake in small batches…thanks

    • Cassie SAYS

      You know, I never tested this recipe as a full batch, and since baking is so finicky, I don’t feel comfortable just telling you to double or triple it (you can try it though).

      I will say that my Chewy Gingerbread Cookies are similar to this recipe and that’s a full batch, so you might have better luck working with that recipe and just trying to add pumpkin: https://wholefully.com/2014/12/05/chewy-gingerbread-cookies/

  • Laura SAYS

    Cassie!

    You are a genius! Thank you so much for this recipe. I feel the same. A small batch is very good. My sweetie is not a big sweet eater so I end up freezing things a lot. Thanks!
    Take care…

  • Karly SAYS

    Uh, YUM! These look so darn good! And, I’ll admit, the small batch is pretty much the only way to keep me from eating an entire large batch. Oops :) Can’t wait to try these!

  • vanessa SAYS

    I tried this recipe today and doubled everything but added about 1/2 cup flour after doubling to make it a thicker batter. They turned out awesome! Definitely will make them again :)

  • Michael SAYS

    I made this with my daughter, and was fairly skeptical, they are actually pretty good and gone. Hence small batch, I’m going to try and tweak with either a whole wheat or buckwheat flour and see what I get. Thanks for the recipe and inspiration!

  • Nadine SAYS

    I love desserts but like you my will power is not good. I keep a safe house too but some days I just want desserts. I generally buy one of the cupcakes that the markets sell or the 100 calories pack. I am going to try this recipe.

    By the way, my daughter’s name is Cassie too. Great website.

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