Mini Chocolate Chip Pumpkin Cookies

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
30 cookies
56 min

This past weekend, I decided to bake up some small treats for my 3.5 year old daughter. As a fairly health conscious mom, I would rather make homemade cookies than buy prepackaged cookies to pack in my daughter's lunches.

I had some canned pumpkin puree and mini chocolate chips in the pantry, so I decided to combine the two into these mini chocolate chip pumpkin cookies. I mean, who doesn't love pumpkin and chocolate combination? I found the best recipe chocolate chip pumpkin cookie recipe from Sally's Baking Addiction and substituted mini chocolate chips for the regular size chocolate chips, and it turned they turned out great!

These little pumpkin mini chocolate chip cookies are the perfect Fall treat for kids and adults.

Mini chocolate chip pumpkin cookies are deliciously moist and fluffy.

Simply start by combining wet ingredients and dry ingredients in two separate bowls.

Combine with wet and dry ingredients before stirring in the chocolate chips.

Chilling the dough before baking makes it easier to form into small, round cookies.

These little cookies are the perfect size for a school lunch, after dinner, or after school treat.

Mini Chocolate Chip Pumpkin Cookies
Recipe details
  • 30  cookies
  • Prep time: 45 Minutes Cook time: 11 Minutes Total time: 56 min
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  • 1/2 cup (1stick) unsalted butter, melted and cooled
  • 1/4 cup packed, light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tbsp. ground cinnamon
  • 1 tsp pumpkin pie spice (I used trader joes) 
  • 1/2 cup mini chocolate chips

In a medium bowl, whisk together the butter, brown sugar, and granulated sugar until no lumps form. Whisk in the vanilla and pumpkin puree until fully combined.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, pumpkin spice, and cinnamon.
Pour the wet ingredients into the dry ingredients and stir using a spatula until fully combined. Fold in the mini chocolate chips.
Cover the dough and place in the refrigerator to chill for 30min.
Meanwhile, preheat oven to 350 degrees F and line 2 baking sheets with wax or parchment paper.
Once chilled, scoop about 1 tbsp. dough, roll into a ball, and place on baking sheet. Slightly flatten dough with back of spoon. Repeat until all dough has been used, placing each cookie about 2 inches apart.
Bake for 11 minutes. Remove from oven and allow to cool for 10 minutes on the cookie sheet before transferring to cooling rack to finish cooling.
Store in an air-tight container at room temperature for up to 1 week.
  • The dough can be made ahead and kept in the refrigerator for up to 3 days before baking.
  • The dough and baked cookies can be frozen for up to 3 months.