Small Batch Pumpkin Cookies

These Small Batch Pumpkin Cookies are soft, cakey, and a great way to use up a tiny bit of leftover canned pumpkin. Even better, you can bake them in your toaster oven! 

Cookie on a piece of parchment paper with cinnamon sticks.

Most recipes that call for pumpkin puree (like these fudgy chocolate pumpkin muffins) only use part of the can. Usually, I freeze the leftover puree as ice cubes because I love adding them to smoothies.

But if I’m in the mood for something sweet and spicy, I’ll whip up a batch of these yummy pumpkin cookies. They’re part cookie – part muffin top, with a tender cakey texture and lots of cozy pumpkin pie spiced flavor.

Recipe ingredients arranged on a table and labeled.

Recipe Ingredients

These easy pumpkin cookies come together quickly with just a few ingredients. Here’s what you need to make them.

  • Butter: If using salted, omit the added salt in the recipe. Cutting the butter into small pieces will help it come to room temperature and soften faster.
  • Brown Sugar: Light or Dark
  • Pumpkin Pureé (not pumpkin pie filling)
  • Large Egg Yolk: Reserve the egg white for another recipe like these toaster oven oatmeal cookies.
  • Vanilla Extract
  • Pumpkin Pie Spice: This is a blend of warm spices including (but not limited to) cinnamon, ginger, nutmeg, allspice, and cloves.
  • Pantry Staples: All-purpose flour, baking soda, and salt

How to Make Pumpkin Cookies 

Step 1: Preheat the oven (or toaster oven) to 375°F. Lightly grease a sheet pan or line with a silicone baking mat. 

Creaming butter, mixing dough, scooped dough on baking pan.

Step 2: Cream the butter and brown sugar together until light and fluffy. Then mix in the pumpkin, egg yolk, and vanilla extract. Next, add the flour, baking soda, pumpkin pie spice, and salt, and mix until combined.

Step 3: Drop dough by 1½ tablespoon scoops onto the prepared baking sheet. The cookies will spread during baking, so you’ll want to space them at least 1 inch apart.

Six baked cookies cooling on a lined pan.

Step 4: Bake until the tops of the cookies have set and they are lightly browned around the edges, about 8 to 10 minutes. Cool the cookies on the pan for 5 minutes before transferring to a rack to cool completely.

A stack of 3 cookies, one with a bite taken out of it.

Recipe Tips and Variations

Baking In Batches: Depending on the size of your oven/pan you may need to bake the cookies in batches. Make sure to let the pan cool after the first batch. If it is still hot when you add the remaining dough, the cookies will spread too much and overcook.

Want more toaster oven baking tips? Check out this toaster oven cookie guide!

Reduce The Sugar: We tried a batch with just 4 tablespoons of sugar. The cookies were a little denser and obviously less sweet but we both thought they tasted really good.

Add Mix-ins: Stir in a few tablespoons of chocolate chips, dried cranberries, candied ginger, or toasted nuts.

Topping Ideas: You can fancy up these simple cookies with a dusting of powdered sugar or drizzle them with melted white chocolate. For an extra-special treat, frost the cookies with some of the orange cream cheese frosting from our applesauce spice cake recipe.

Frosted cookies on a cooking rack with a bowl of diced candied ginger.

More Tasty Small Batch Cookie Recipes

Closeup of soft pumpkin cookie drizzled with melted white chocolate chips.

Small Batch Pumpkin Cookies

Yield: 9 Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These soft pumpkin cookies are full of warm spices and easy to make. Add chocolate chips, dried cranberries, and more or just enjoy them plain!


  • 3 tablespoons (42 grams) Unsalted Butter, Softened
  • 5 tablespoons (60 grams) Light Brown Sugar or Dark Brown Sugar
  • 1 Large Egg Yolk (15 to 17 grams), reserve egg white for another use
  • 3 tablespoons (46 grams) Canned Pumpkin Pureé
  • ¼ teaspoon Vanilla Extract
  • ½ cup plus 1 tablespoon (68 grams) All-Purpose Flour or White Whole Wheat Flour
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Pumpkin Pie Spice (or more as desired)
  • ⅛ teaspoon Table Salt


  1. Preheat oven to 375°F. If using a toaster oven, adjust the cooking rack to the center or bottom position and select the BAKE setting. Lightly grease a sheet pan or line with a silicone baking mat.
  2. In a medium bowl, cream the butter and brown sugar until light and fluffy (1 to 2 mins). Mix in the pumpkin, vanilla, and egg yolk. (the mixture will look a little curdled - don’t worry).
  3. Add flour, baking soda, pumpkin pie spice, and salt, and mix just until combined.
  4. Drop dough by 1½ tablespoon scoops onto the prepared cookie sheet at least 1 inch apart (cookies will spread while baking).
  5. Bake until the cookies are set with lightly browned edges, about 8 to 10 minutes.
  6. Cool cookies for 5 minutes on the pan before transferring to a rack to cool completely.


Salted Butter: If using, omit the added salt in the recipe.

Less Sugar Option: Reduce the sugar to 4 tablespoons.

Convection Toaster Oven: Reduce the temperature to 350°F and bake for 7 to 9 minutes.

Mix-in Ideas: Add 2 to 3 tablespoons of dried cranberries, toasted chopped pecans, or chocolate chips to the cookie batter before baking.

Nutrition Information:
Yield: 9 Serving Size: 1 cookie
Amount Per Serving: Calories: 101Total Fat: 5.3gSaturated Fat: 3.1gCholesterol: 34mgSodium: 95mgCarbohydrates: 12.6gFiber: 0.9gSugar: 7gProtein: 1.5g

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