These soft small batch pumpkin chocolate chip cookies are moist, tender, and perfectly balanced with pumpkin spice and melty chocolate chips. Ideal for a quick, cozy homemade treat without leftovers.
Use room temperature butter and egg yolk for best texture. Avoid overmixing the dough to keep cookies soft. If dough is too sticky, chill for 15 minutes before baking. Cookies look slightly underbaked when done but will firm up as they cool. Use parchment paper for easy cleanup and even baking.
Keywords: pumpkin cookies, small batch cookies, chocolate chip cookies, soft cookies, pumpkin chocolate chip, easy pumpkin recipe, fall cookies