Single Serve Pumpkin Cookie (Perfect Quick Treat for 1!)

Fall flavors are packed into this single-serve pumpkin cookie; perfect for when you don’t want a whole batch lying around!

If you’re craving fall flavors right now and don’t want a whole batch hanging around, make a single serve pumpkin cookie! I’m absolutely in love with this cookie for one; it’s soft-centered, slightly crisp on the edge, and gently spiced. You can make these in the air fryer (yay) so they are quick, cozy, and incredibly comforting. Warning: they are dangerously simple!

It’s honestly the perfect single serve cookie recipe. I reach for them as my answer to late-night cravings, solo dessert moments, or when I just want something sweet without the commitment of a whole batch!

Why You’ll Love This Single Serve Pumpkin Cookie Recipe:

• Perfectly portioned: I have designed my single serve pumpkin cookie to be just enough for one! No waste.
• The ultimate fall flavor: Warm, dreamy pumpkin spice flavor in every nibble.
• Bakery style texture: Soft, thick, and comforting.
• Quick air fryer method: You won’t need to turn on the oven.
• Easily vegan: So simple to turn it into a vegan pumpkin spice cookie, you guys.
• Cozy, fall dessert vibes: Just a note that I make these year-round but sure, fall flavors, for sure!

Ingredients You’ll Need

Dry Ingredients

All-purpose flour

Provides the foundation and forms the soft, chewy structure of the cookie.. A 1:1 gluten-free flour blend can be used if needed, though texture may vary slightly. Forms the soft, chewy structure of the cookie.

Baking soda and cream of tartar

This duo works together to create lift and softness. Baking soda helps the cookie spread while giving a light texture, and cream of tartar adds a subtle tang and contributes to that delicate chew. Be sure both are fresh for the best results.

Sea salt

Super important to balance out the sweeter, rich ingredients.

Spices

Warm ground spices like cinnamon, ginger, and allspice bring that unmistakable pumpkin spice aroma. They’re what transform a simple cookie into something that tastes like autumn

Wet Ingredients

Butter

Adds richness, flavour, and that irresistible melt-in-your-mouth texture. You can use regular butter or substitute with a good-quality vegan butter for a dairy-free version.

Sugars

A combination of brown sugar and white sugar creates the perfect balance. Brown sugar adds moisture, chewiness, and a subtle caramel depth, while white sugar contributes sweetness and crisp edges. Extra sugar can also be used for a lightly crackled topping.

Pumpkin puree

The star of the recipe. Pumpkin adds natural moisture, softness, and that beautiful seasonal flavour. It’s what gives the cookie its cosy fall character and tender texture.

How to Make this single serve pumpkin cookie (Air Fryer)

• Prepare the dry ingredients: Fluff out the flour and add 6 level tablespoons to a bowl. Add the balance of the dry ingredients.
• Mix the wet ingredients: To another bowl, add the butter (soft), sugars and pumpkin puree. Combine well for about a minute until light and fluffy.
• Combine dry and wet: Mix the wet and dry ingredients carefully.
• Roll the dough into a ball: Combine the cinnamon and sugar for the topping, in a little plate. Roll the ball in it to coat it fully.
• Chill the ball for 15 minutes.
• Bake for 6 minutes in the air fryer: Place the chilled dough ball in the center of a lined air fryer basket.
• Rest: The cookie should cool and rest for 3 minutes.

Tips for the Perfect Cookie for One

• Measure the flour carefully; fluff the flour and then level out the spoon for best results.
• Don’t skip chilling; this is key to getting a good shape and stopping any spreading.
• Slightly underbake: This helps you get that gooey centre. Yum!

Variations and Substitutions:

• Chocolatey: If I need an extra boost of chocolate (who doesn’t?!), I’ll fold in 1 to 2 teaspoons of mini chocolate chips or a chopped bar of dark or milk chocolate. A little drizzled melted chocolate on the top is just extra!
• Nuts: Try adding 1 tsp finely chopped walnuts, pecans or almonds to the dough for crunch.
• Extra spice: Add another ½ tsp of cinnamon and a pinch of nutmeg.
• Sweet and salty vibes: Sprinkle a tiny pinch of flaky sea salt on top before baking.
• Dried fruit: Stir in a teaspoon of cranberries, raisins, or finely chopped dates.
• Extra cozy: Mix in ¼ tsp vanilla extract or a little maple syrup. Serve warm with a dollop of whipped cream or dairy-free yogurt.
• Quick “cookie sandwich”: Bake as usual, then sandwich the warm cookie with a thin layer of peanut butter, Nutella or cream cheese.

FAQs

Is this a vegan pumpkin spice cookie?

It can easily be! All you’ll need to do is swap the butter for vegan butter. Everything else is naturally plant-based.

Can I bake this instead of air frying?

Yes! Bake at 175°C (350°F) for about 10 to 12 minutes, watching closely for a darkening around the edge.

Why is my cookie soft in the middle?

That’s intentional! It firms up as it cools and gives you that bakery-style texture.

Can I double the recipe? I don’t recommend doubling this single serve cookie recipe

Nutritional Information (Per Cookie)

Here is the approximate nutritional content per cookie:

Calories: 250 kcal
Fat: 12 g
Carbohydrates: 33 g
Sugar: 15 g
Protein: 3 g

Storage

This cookie for one is best enjoyed fresh, but you can store it in an airtight container at room temperature for up to 24 hours, or in the fridge for 2 days if you like.

Reheat briefly in the air fryer or microwave to restore its soft, gooey centre.

More Desserts You’ll Love

• Orange Banana Loaf
• Easy Small Batch Buckeye Brownie Recipe
• Tiramisu Overnight Oats
• Baked Vegan Orange Cheesecake with Dark Chocolate

If you try this recipe for Pumpkin Pie Spice Cookie, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram, please tag me at @_pronounced_ and use the hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE PICTURE BELOW IF YOU WANT 😁⬇️