Small Batch Pumpkin Spice Cookies are a tasty fall treat you can bake in your toaster oven. Perfect for using up a tiny bit of leftover canned pumpkin!
Why are cans of pumpkin puree so darn big? At the store, nestled between cherry pie filling and canned pears they seem reasonably sized.
But crack one open for a batch of whole wheat mini pumpkin donuts and soon you’re living in Pumpkin Purgatory.
Not one to waste food, you’ve been stirring pumpkin into your morning oatmeal, making batches of Pumpkin Ricotta Stuffed Maple French Toast and whipping up pumpkin spice lattes.
But Oh-My-Gosh. There’s still more pumpkin left!
Eventually, you whittle it down to a few tablespoons.
Just the right amount for some small-batch pumpkin spice cookies that are light and crispy outside, fluffy inside and full of pumpkin pie spiced flavor.
Small Batch Pumpkin Spice Cookies
This small batch of cakey cookies is perfect for using up a few tablespoons of canned pumpkin.
Ingredients
- 3 tablespoons Unsalted Butter, Softened
- 1/3 cup Packed Dark Brown Sugar
- 3 tablespoons Pumpkin Puree
- 1/4 teaspoon Pure Vanilla Extract
- 1 Large Egg Yolk
- 1/2 cup plus 1 tablespoon White Whole Wheat Flour or All-Purpose Flour
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Pumpkin Pie Spice
- 1/8 teaspoon Fine Sea Salt
- 2 tablespoons White Chocolate Chips (Optional)
Instructions
- Preheat your toaster oven to 375°F on the BAKE setting. Lightly grease your cookie sheet or line with a silicone baking mat.
- In a medium bowl beat together the butter and brown sugar using a hand mixer until light and fluffy (1 to 2 mins). Beat in the pumpkin, vanilla and egg yolk. Set mixer to a low speed and add flour, baking soda, pumpkin pie spice, and salt. Continue mixing just until combined.
- Drop dough by 1½ tablespoon scoops onto prepared cookie sheet at least 1-inch apart (cookies will spread while baking).
- Bake until the cookies are set with lightly browned edges, about 8 to 11 minutes.
- Cool cookies for 3 to 5 minutes on the pan before transferring to a rack to cool completely.
- While cookies cool place white chocolate chips in a microwave-safe bowl. Microwave chips on high for 30 seconds, stirring every 10 seconds until smooth.
- Drizzle melted chocolate over cooled cookies and enjoy.
Notes
To bake in a Convection Toaster Oven, reduce the temperature to 375°F and bake for 7 to 9 minutes.
Cooking time includes 20 minutes inactive time for cooling of the cookies.
Flavor Variations: Try adding 2 tablespoons of Dried Cranberries, Toasted Chopped Pecans or Dark Chocolate Chunks. A 1/2 teaspoon of orange zest will add a little zing and pairs nicely with the dried cranberries or chocolate.
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Nutrition Information:
Yield: 9 Serving Size: 1 cookieAmount Per Serving: Calories: 101Total Fat: 5.3gSaturated Fat: 3.1gCholesterol: 34mgSodium: 95mgCarbohydrates: 12.6gFiber: 0.9gSugar: 7gProtein: 1.5g
Customizations
Make your small-batch cookies extra special by adding:
- Dried Cranberries
- Toasted Pecans
- Orange Zest
- Chunks of Dark Chocolate
And there’s no good reason to waste time and money heating up your big oven for a small batch of cookies right?
Use your toaster oven instead!
It will preheat super fast meaning you can enjoy freshly baked cookies in no time.
{Related: 5 Tips That Will Make You A Toaster Oven Cookie Baking Expert}
We like to finish our cookies sprinkled with turbinado sugar before baking for an extra sweet crunch. Or drizzled with toaster oven melted chocolate.
I guarantee they’ll taste delicious any way you make them and that darn can of pumpkin will finally be empty!
{Related: More Cookie Recipes For Your Toaster Oven}
grace says
oooh, the drizzle is a great touch! the texture of these looks and sounds ideal–nice recipe!
Brie says
Thanks! Knowing your feelings on canned pumpkin sweets, that means a lot Grace 🙂