This low-sugar pumpkin chocolate chip cookie delivers a rich, fudgy bite thanks to the addition of pumpkin puree — an easy single-serve treat perfect for fall (or anytime you want a cozy dessert).
Pumpkin season is here, and its subtle sweetness and moisture make it an excellent way to add body and tenderness to baked goods. This recipe uses a small amount of pumpkin puree to create a soft, slightly fudgy cookie baked in a ramekin — a single-serve portion that keeps the cookie more moist than traditional drop cookies and reduces the need for added sugar.
I don’t always go all-in on pumpkin-flavored everything, but I do appreciate what pumpkin brings to texture. It helps create a tender crumb and adds a pleasant, autumnal character without overwhelming the chocolate chips. The result is a satisfying, lower-sugar cookie made for one.
Recipe Steps
Below are the basic steps to make this pumpkin chocolate chip cookie for one. The process is quick: combine dry ingredients, fold in the wet ingredients until the batter comes together, transfer to a small ramekin, top with chocolate, and bake until just set. Photos show mixing, batter texture, and the finished cookie for visual reference.
Optional: drizzle with yogurt and a sprinkle of cinnamon for a finishing touch.
Baking tips
Baking this cookie in a small well-oiled ramekin (8–10 ounce) helps trap steam and keeps the cookie moist and tender — especially useful when reducing sugar, since sugar normally helps retain moisture and structure. Keep an eye on the oven toward the end of the bake time; you want the cookie set but still soft in the center for that fudgy texture.
Use full-fat canned coconut milk or another naturally sweet, full-fat milk for the best texture and subtle sweetness. If you prefer dairy, whole milk or even thinned Greek yogurt can work, but adjust the amount if the batter seems too thick or thin.
If you’re aiming to keep added sugars low, choose unsweetened chocolate or a high-percentage dark chocolate (for example, 70%+) and chop it into small pieces so the chocolate distributes evenly. If you prefer a sweeter result, swap in a few chocolate chips with added sugar or increase the small amount of coconut sugar to taste.
For a gluten-free or grain-free variation, use a combination of oat flour and a small amount of buckwheat, or substitute additional oat flour if you don’t have buckwheat. The batter should look slightly pebbly after the oil and pumpkin are incorporated; that texture produces the most tender baked cookie.
Recipe notes
Substitutions: use more oat flour in place of the buckwheat flour if you prefer. Any full-fat canned coconut milk works well; homemade coconut milk can be used too if you have it on hand. Nutrition estimates assume chocolate chips are used.
Pumpkin Chocolate Chip Cookie for One
Ingredients
- 4 Tbsp oat flour
- 1 tsp buckwheat flour (or increase oat flour)
- 1 Tbsp oats
- ½ tsp coconut sugar
- 1/16 tsp sea salt
- 1/16 tsp baking soda
- Good dash cinnamon
- 1 tsp coconut oil
- 1 Tbsp pumpkin puree
- 2 Tbsp coconut milk (full-fat)
- ½ tsp vanilla extract
- 1 Tbsp chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together the oat flour, buckwheat flour, oats, coconut sugar, sea salt, baking soda, and cinnamon until evenly combined.
- Add the coconut oil and pumpkin puree, stirring until the dry ingredients are moistened and the mixture appears slightly pebbly.
- Pour in the coconut milk and vanilla, stirring until a cohesive batter forms. The batter should be thick but spreadable; add a splash more milk if it seems too dry.
- Lightly oil an 8–10 ounce ramekin and spread the batter evenly into the dish.
- Top the batter with chocolate chips or chopped chocolate.
- Bake for 15–17 minutes, or until the cookie is set but still soft in the center. Avoid overbaking to retain a fudgy texture. Let cool briefly before eating.
Notes
Nutrition facts are based on using chocolate chips. This recipe yields one generous single-serve cookie. If you prefer a crisper edge, bake a couple minutes longer, but watch carefully to avoid drying out the center.
Nutrition
If you try this recipe, please leave a star rating and a comment below to let me know how it turned out!