Mini Pumpkin Chocolate Chip Cakes

  • Yield : 36-40
  • Prep Time : 0m
  • Cook Time : 10m
  • Ready In : 0m

Continuing our Fall desserts, here is another pumpkin dessert. Mini Pumpkin Chocolate Chip Cakes. To be perfectly honest, these are suppose to be cookies however the recipe i got it from there was way too much baking power and baking soda, making them more like little cakes instead of cookies. If I do make them again, I’ll have to adjust but as they are, it’s actually not bad and pretty interesting so i decided to post it. Nice and soft and has that nice pumpkin spice flavor and with the added chocolate chips gives it that extra kick.


  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1-1/2 cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups chocolate chips
  • 1/2 cup sour cream


Step 1

Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners.

Step 2

In a large mixing bowl combine the granulated sugar, brown sugar, oil, pumpkin, sour cream and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.

Step 3

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

Step 4

Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.

Step 5

Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets.

Step 6

Bake for 10-12 minutes or until edges brown.

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