After discovering the 5 minute chocolate chip cookie, of course I had to make a pumpkin one!
I knew from the start that this would be difficult. It’s hard enough baking pumpkin cookies in general. The kind I’ve had success with are the fluffy cakey pumpkin cookies. I love the fluffy pumpkin cookies, but I also didn’t want to make a cakey cookie for the 5 minute pumpkin cookie.
So I didn’t add any rising agents to the recipe. I also knew that the pumpkin would make the cookie too moist to develop a crunchy cookie. The end result was pretty much what I had hoped for and expected. It’s not a cakey cookie, but not quite a hard crunchy cookie. It’s somewhere in between. It’s not my favorite of the 5 minute cookies I’ve made, but it’s still good.
And I love the pretty golden yellow color. Like the 5 Minute Nutella cookie I made, the dough expanded quite a bit once I was done adding the pumpkin and additional flour. So I opted to try making two cookies. I microwaved them separately and reduced the time on each one. And it still worked.
Two pretty cookies ready in a matter of minutes. You can even share if you want. =)
5 Minute Pumpkin Cookie
1 tbsp butter
2 tbsp packed brown sugar
1 tbsp canned pumpkin puree
1 large egg yolk
1/8 tsp cinnamon
1/4 cup + 1 1/2 tsp flour
2 tbsp chocolate chips
1. Melt butter for 20 seconds in a small bowl or mug. Add in sugar, egg yolk, pumpkin, cinnamon and flour. Mix with a fork until dough comes together. Add in the chocolate chips and mix into the dough.
2. Shape the dough into shape of a cookie. Place on plate lined with parchment paper. Microwave for 50 -55 seconds. Cookie should looked cooked but may still be delicate/falls apart easily. Let cookie cool and firm up before eating. This makes one large cookie or you can split dough in half and make two smaller cookies. Microwave each separately, for about 35-40 seconds.
Adapted from No. 2 pencil