Don’t you think that mini versions of food taste better? I do! And these Mini Pumpkin Chocolate Chip Cookies are so addictive! You can get 10 insted of one big, isn’t this a deal?
I made these cookies using coconut oil instead of butter and I used less sugar for a slightly healthier version than usual.
I made my own pumpkin purée, since canned pumpkin is not available here in Switzerland.
Homemade pumpkin purée is the best. It is very easy to make and it allows you to choose a very specific pumpkin for each recipe. It is also easier to control the amount of liquid contained in the pumpkin.
To roast pumpkin, preheat oven to 200C degrees.
Cut pumpkin in half and place the two halves flesh side down into a sheet pan. Poke some holes into the skin using a fork or knife.
Bake for 40-50 minutes depending on pumpkin size.
Let cool slightly, then scrap out flesh using a spoon. Let cool down completely and blend with an immersion blender or food processor to make purée.
When using homemade purée, it is a good thing to discard excess water if you see that there is some.
You can freeze the dough and bake the cookies later! Just place the cookie dough balls over a tray and freeze for about 1 hour. Transfer to a freezing bag. When you are ready to bake them, preheat oven and bake without thawing. Bake for 1-2 minutes longer than usual.
Mini pumpkin chocolate chip cookies
- 75 g melted coconut oil at room temperature
- 100 g (1/2 cup) light brown sugar
- 1 tbsp cashew butter
- 1 tsp vanilla bean paste
- 70 g (1/3 cup) pumpkin purée
- 190 g (1/2 cup) all purpose flour
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp ground all spice
- 1 tsp baking soda
- 40 g (1/4 cup) chocolate chips + extra for topping
- Combine coconut oil and sugar.Add cashew butter and pumpkin purée and stir until smooth.
- Fold in flour, spices, salt and baking soda. Stir to combine.
- Add chocolate chips.Cover the bowl and refrigerate for 1 hour.
- Preheat the oven to 175C /350F degrees.
- Form 1 tsp size (about 10g ) cookie dough balls and place over a lined tray.
- Freeze for 5-10 minutes.
- Bake for 5-7 minutes.
- Add extra chocolate chips as soon as they come out of the oven!
Cooking tips Mini pumpkin chocolate chip cookies
Here are some cooking tips for making mini pumpkin chocolate chip cookies:
- Use canned pumpkin puree: Canned pumpkin puree is easy to find in most grocery stores and is the perfect ingredient for making these cookies. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Chill the dough: Chilling the dough before baking helps to firm it up, making it easier to handle and shape into small balls. It also helps to prevent the cookies from spreading too much during baking.
- Use mini chocolate chips: Using mini chocolate chips ensures that you get plenty of chocolate in every bite without overpowering the pumpkin flavor.
- Don’t overbake: These cookies are best when they are still soft and slightly underbaked. Keep an eye on them while they are in the oven and take them out as soon as they start to turn golden brown around the edges.
- Let them cool: Once the cookies are done baking, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them to set and prevent them from breaking apart.
- Store in an airtight container: These cookies will stay fresh for a few days if stored in an airtight container at room temperature. You can also freeze them for up to a month, just be sure to thaw them completely before serving.
By following these tips, you’ll be able to make delicious and perfectly-sized mini pumpkin chocolate chip cookies that are sure to be a hit with everyone!
Here is the approximate nutritional information for one serving of Mini Pumpkin Chocolate Chip Cookies (assuming the recipe makes 24 cookies):
Total Fat: 2g
Saturated Fat: 1g
Total Carbohydrates: 11g
Dietary Fiber: 1g
Note: This is an estimate and may vary depending on the specific ingredients and serving size used.
FAQs of Mini pumpkin chocolate chip cookies
Here are some frequently asked questions about Mini Pumpkin Chocolate Chip Cookies:
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin, but it needs to be cooked and pureed before using it in the recipe. Canned pumpkin puree is a convenient option that is available year-round and has a consistent texture and flavor.
Q: Can I substitute the chocolate chips with other add-ins?
A: Yes, you can substitute the chocolate chips with other add-ins, such as raisins, dried cranberries, or chopped nuts. Just keep in mind that this may alter the nutritional information of the cookies.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 1 month. When ready to bake, let it come to room temperature and continue with the recipe.
Q: Can I make these cookies vegan?
A: Yes, you can make these cookies vegan by using a vegan egg substitute, such as flax eggs, instead of regular eggs. Also, make sure to use vegan chocolate chips and check the other ingredients for any animal products.
Q: Can I make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free by using a gluten-free flour blend instead of all-purpose flour. Be sure to use a blend that is suitable for baking and follow the manufacturer’s instructions for substitution ratios.