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As the leaves turn golden and the air gets crisper, the warmth of pumpkin-flavored treats becomes ever so inviting. These Small Batch Pumpkin Cookies are the epitome of autumnal comfort, perfect for those who adore the season’s quintessential flavors but don’t want dozens of sweets lingering around. Imagine soft, delicate sugar cookies, each looking like a miniature pumpkin pie with a luscious topping that combines the tang of cream cheese with the earthiness of pumpkin and a whisper of spice. These cookies are not only a joy to make, especially with kids, but also a delightful nod to the cozy festivities of fall.
Why This Recipe Works
- Simplicity: With simple steps, this recipe is very easy to make.
- Small Batch Appeal: Perfect for satisfying that pumpkin spice craving without the abundance of leftovers.
- Kid-Friendly: An excellent recipe for little hands to help with, making for fun kitchen memories.
- Speed: From start to finish, you can enjoy these cookies without spending hours in the kitchen.
RELATED: The Best Cookie Recipes For One
Ingredient Notes
This section provides a quick rundown of the ingredients used in this small batch pumpkin cookies recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- 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.
By following these ingredient guidelines, you can create pumpkin cookies that are a hit with any audience, embodying the spirit of fall in every bite. Remember to measure your ingredients accurately for consistent results and adjust the spices to your liking for that personalized touch.
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.
Pumpkin Cookie Dough Preparation
- Begin by whisking together the all-purpose flour, baking powder, and a pinch of salt in a medium-sized bowl. This mixture will create the foundation for your cookies, ensuring they rise beautifully and taste perfectly balanced.
- In a different bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. To this, add vanilla extract and a large egg, blending until the mixture is smooth and well-combined. These wet ingredients will add moisture and richness to your pumpkin cookies.
- Gradually combine the wet mixture with the dry ingredients, stirring continuously. Mix until you achieve a consistent cookie dough, being sure not to overmix as this can affect the texture of your cookies.
- Once your cookie dough is evenly mixed, cover the bowl with a lid or cling film. Refrigerate the dough for 1 hour to firm up. This chilling step is crucial as it prevents the cookies from spreading too much in the oven, leading to perfectly shaped treats.
Baking Your Pumpkin Sugar Cookies
- Preheat your oven to 350°F (177°C).
- Take the chilled dough out of the refrigerator. Using a cookie scoop or a measuring cup, portion out roughly a quarter cup of dough for each cookie.
- Roll the measured dough between the palms of your hands to form smooth balls. This technique helps in creating uniform cookies that will bake evenly.
- Gently press down on each dough ball to slightly flatten it, creating the ideal shape for your pumpkin sugar cookies.
- Arrange the flattened dough portions on a baking sheet lined with a silicone baking mat (Silpat) or parchment paper. This lining prevents sticking and allows for easy cookie removal after baking.
Creating The “Pumpkin Pie” Texture and Baking
- To give your cookies the signature ‘pumpkin pie’ appearance, gently press the tines of a fork into the top of each cookie dough ball. This will create the charming ridges that resemble the crimped edge of a pie crust.
- Place the cookies on your prepared baking sheet, ensuring there’s a gap of 2-3 inches between each one to allow for proper heat circulation and even baking.
- Bake in the preheated oven for 8-10 minutes. Keep an eye on them and remove the cookies when they’re just turning golden around the edges to ensure they remain soft and chewy after cooling.
Creating The “Pumpkin Pie” Topping For Your Sugar Cookies
- Once your sugar cookies have cooled completely, it’s time to prepare the cookie topping. In a mixing bowl, combine the pumpkin pie topping ingredients, whisking until the mixture is smooth and creamy.
- Using a spatula or a knife, spread a generous layer of the pumpkin topping over each sugar cookie, ensuring even coverage for a consistent pumpkin pie flavor in every bite.
- For the final touch, add a dollop of whipped cream to the center of each cookie. This not only adds an extra layer of sweetness but also gives the cookies a delightful, festive look.
For optimal freshness, store your pumpkin cookies in the refrigerator. This will maintain their texture and taste until you’re ready to savor them. This particular recipe yields 5 to 6 large cookies, making it perfect for a small gathering or when you’re in the mood for a personal treat.
By following these steps for your pumpkin cookies, you create a dessert that’s not only eye-catching but packed with the comforting flavors of traditional pumpkin pie—perfect for a cozy fall treat or a festive holiday dessert table.
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.
Indeed, 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!
Serving Suggestions
Whether you’re enjoying a quiet moment with a book or hosting a small get-together, these pumpkin cookies are versatile delights.
- With Coffee: A steaming mug of coffee and these cookies make for a sublime pairing.
- As a Dessert: Post-dinner, these cookies add a sweet, not-too-heavy finale.
- Gift Idea: Box them up for a thoughtful homemade gift that anyone would appreciate.
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.