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As the weather cools and fall arrives, these Small Batch Pumpkin Cookies bring the comforting flavors of the season without making too many. Soft and tender, they’re like mini pumpkin pies topped with a creamy, spiced cream cheese frosting. Perfect for enjoying fall’s flavors in a simple, easy-to-make treat.
Looking for more delicious small batch pumpkin recipes? Try our moist Pumpkin Spice Muffins, rich Pumpkin Pie Bars, buttery Pumpkin Dump Cake, creamy Pumpkin Cheesecake, and crunchy Pumpkin Granola.
Why You’ll Love This Recipe
- Easy to Make: Simple steps make these cookies a breeze to whip up.
- Perfect Portion: Just the right amount to satisfy your pumpkin spice craving without tons of leftovers.
- Fun for Kids: A great recipe to get kids involved in the kitchen and create sweet memories together.
- Quick: You’ll have these cookies ready to enjoy in no time, without spending hours baking.
RELATED: The Best Cookie Recipes For One
Ingredients
If you have any ingredients leftover from this pumpkin cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: All-purpose flour is the go-to for these cookies, providing the ideal structure.
- Baking Powder: A touch of baking powder is the secret to getting that gentle rise, ensuring your cookies have just the right amount of puff.
- Salt, Sugar, & Vanilla Extract: These essentials serve to enhance the flavors, with the salt offsetting the sweetness, sugar adding the perfect level of sweetness, and vanilla extract bringing in a classic depth.
- Butter: Salted butter is my preference, infusing the cookies with a rich flavor and tender crumb.
- Egg: One large egg is crucial, acting as a binding agent to give the cookies their shape and add stability.
- Cream Cheese, Pumpkin Puree, & Spices: The frosting is a blend of cream cheese, pumpkin puree, ground cinnamon, ginger, and cloves, sweetened with a sprinkle of sugar to taste. This creates a smooth, flavorful topping that’s reminiscent of pumpkin pie.
Additional Tip: For that adorable pumpkin pie look, finish off each cookie with a dollop of whipped cream. This not only adds aesthetic appeal but also a creamy texture that complements the spiced pumpkin topping.
How To Store Leftover Pumpkin Purée
Refrigerating Pumpkin Purée
After opening, transfer any leftover pumpkin purée into an airtight container and store it in the fridge. It will keep fresh for about 5 to 7 days. Don’t forget to add a label with the date, so you know when it was opened.
Freezing Pumpkin Purée
For longer storage, freezing is a great option. Divide the purée into portions you commonly use, place them in freezer-safe bags, and label with the date before freezing.
Using Ice Cube Trays
For longer storage, freezing is a great option. Divide the purée into portions you commonly use, place them in freezer-safe bags, and label with the date before freezing.
How Long Does Frozen Pumpkin Purée Last?
Pumpkin purée can stay good in the freezer for up to 3 months. Make sure to label and date your bags for easy tracking!
How To Make Pumpkin Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of pumpkin cookies. See the recipe box below for ingredient amounts and full recipe instructions.
Making the Pumpkin Cookie Dough
- Start by whisking together the flour, baking powder, and a pinch of salt in a medium bowl. This creates the base for your cookies, ensuring they rise well and have a nice balance of flavors.
- In a separate bowl, cream the softened butter and sugar until it’s light and fluffy. Add in the vanilla extract and egg, and mix until smooth. This will give the cookies their soft texture and rich flavor.
- Next, slowly combine the wet ingredients with the dry, stirring just until the dough comes together. Be careful not to overmix, as this can affect the cookie’s texture.
- Once the dough is mixed, cover the bowl and refrigerate for about an hour. Chilling the dough helps the cookies hold their shape while baking.
Baking The Pumpkin Cookies
- Preheat your oven to 350°F (177°C).
- Take the dough out of the fridge and scoop out about a quarter cup for each cookie. Roll the dough into smooth balls with your hands, then gently press down to flatten them slightly.
- Place the cookie dough on a baking sheet lined with parchment paper or a silicone mat to prevent sticking and ensure easy removal after baking.
Creating The “Pumpkin Pie” Look and Baking
- To give your cookies that classic ‘pumpkin pie’ look, gently press the top of each dough ball with a fork, making light ridges that mimic a pie crust.
- Place the cookies on your lined baking sheet, leaving 2-3 inches of space between them so they bake evenly.
- Bake in the preheated oven for 8-10 minutes. Watch closely and take them out when the edges start to turn golden. This will keep the cookies soft and chewy once they cool.
Making The “Pumpkin Pie” Topping For Your Cookies
- Once your cookies have cooled, it’s time to make the pumpkin topping. In a bowl, whisk together the topping ingredients until smooth and creamy.
- Spread a generous layer of the pumpkin topping over each cookie, making sure each one is evenly covered for that perfect pumpkin pie flavor in every bite.
- For a fun finish, add a small dollop of whipped cream to the center of each cookie. It adds a touch of sweetness and gives the cookies a festive look!
For the best freshness, keep your pumpkin cookies in the refrigerator. This helps preserve their texture and flavor until you’re ready to enjoy them. This recipe makes about 5 to 6 large cookies, just the right amount for a small get-together or a little treat for yourself.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Before you start baking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your pumpkin pie cookies turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Chill the Dough: Ensuring the cookie dough is thoroughly chilled is vital. A colder dough won’t spread too much and will result in perfectly shaped cookies.
- Double Up: This recipe is flexible – doubling the amounts will provide you with a larger batch to enjoy.
- Taste to Preference: Customize the pumpkin topping by adjusting the pumpkin puree and sugar according to your taste. More sugar for sweetness, or more pumpkin for a bolder pumpkin flavor.
- Color Pop: For a more intense orange color in your pumpkin topping, consider adding a few drops of orange food coloring. This step is optional and for visual appeal.
Frequently Asked Questions
Yes, to keep them fresh, cookies with cream cheese frosting should be stored in the refrigerator. If they’re unfrosted, they’ll stay fresh in an airtight container at room temperature.
Yes, the dough can be prepared and stored in the refrigerator for 3-4 days prior to baking, making it a convenient make-ahead option.
Yes, you can adorn these cookies with any frosting of your choice. If you’re looking for a classic frosted sugar cookie experience, you can apply our traditional sugar cookie frosting instead.
Yes, you can freeze the baked cookies without the topping for up to 3 months.
Making The Most Of Leftover Pumpkin Puree
Having leftover canned pumpkin puree is quite common, especially when you’re whipping up single servings or small batches of pumpkin delights. Our pumpkin pie sugar cookies recipe calls for just 4 ounces of puree, so what can you do with the rest?
Here’s a roundup of ideas to inspire you to use that leftover pumpkin puree:
- Whip up a small batch of Pumpkin Bars, perfectly portioned for a few servings.
- Enjoy a mini Pumpkin Coffee Cake with a Streusel Topping, a treat just for you.
- Indulge in a single serving Pumpkin Pie, ideal for a sweet craving.
- Create a little jar of Pumpkin Spice Granola, great for a crunchy snack.
- Enjoy a no-fuss, No Bake Pumpkin Cheesecake, sized just right for one.
- Bake a miniature batch of Pumpkin Pie Bars, the right amount for a small treat.
These suggestions not only help reduce waste but also add a variety of pumpkin-themed treats to your menu!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these pumpkin cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Pumpkin Cookies
Equipment
Ingredients
For the cookies
- 1 cup all purpose flour
- 1 ⅛ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons salted butter , softened
- 6 tablespoons sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
For the pumpkin cookie topping
- 4 ounces cream cheese , softened
- ¼ cup canned pumpkin puree
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- pinch ground cloves
For the whipped cream
- ¼ cup heavy cream
- ½ teaspoon sugar
Instructions
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate medium sized bowl, mix together the butter and sugar with an electric mixer for 2 minutes.
- Beat in the vanilla and the egg.
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, mixing just until incorporated. Cover the dough and chill in the refrigerator for 1 hour.
- When you are ready to bake the cookies, scoop up a quarter cup of the dough and roll it into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough and space the cookies at least 2 inches apart.
- Using the tines of a fork, press gently around the edges of the flattened cookie dough so that it resembles a pie crust.
- Bake 8-10 minutes. Do not overbake. The edges should be very slightly browned. Let cool on baking sheet for 2 minutes, then transfer the cookies to a cookie rack to cool completely.
Make the topping
- In a small bowl, mix together the cream cheese, pumpkin puree, sugar, and spices with an electric mixer. Spoon the pumpkin topping over the cooled cookies and spread over the tops.
Make the whipped cream
- With an electric mixer, whisk the cream and the sugar together until the cream thickens. Top the cookies with a spoonful of whipped cream.
Notes
-
- Before you start baking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your pumpkin pie cookies turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
-
- Chill the Dough: Ensuring the cookie dough is thoroughly chilled is vital. A colder dough won’t spread too much and will result in perfectly shaped cookies.
-
- Double Up: This recipe is flexible – doubling the amounts will provide you with a larger batch to enjoy.
-
- Taste to Preference: Customize the pumpkin topping by adjusting the pumpkin puree and sugar according to your taste buds. More sugar for sweetness, or more pumpkin for a bolder pumpkin flavor.
-
- Color Pop: For a more intense orange color in your pumpkin topping, consider adding a few drops of orange food coloring. This step is optional and for visual appeal.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Will these work in a toaster oven with parchment paper and silicone mat?
Thanks for your time
It should work just fine.
These are great ideas. I wish pumpkin came in a reusable container/box rather than a can. It seems so wasteful and I never know what to do with the leftovers.
Hi Janet, Thank you. I agree that a reusable container would be a great idea! Canned pureed pumpkin can be frozen, I sometimes use my ice cube tray to freeze the pumpkin puree. Also, be sure to check out our other small batch and single serving pumpkin recipes for other ways to use up the remaining pumpkin. Have a wonderful weekend.