When the air turns crisp and the leaves start painting the world in warm shades of red, orange, and gold, I immediately find myself reaching for pumpkin. Fall baking has this magical way of slowing everything down—it feels cozy, nostalgic, and deeply comforting. And nothing captures that feeling quite like a tray of fresh-baked Pumpkin Chocolate Chip Cloud Cookies cooling on the counter.
These cookies are soft, pillowy, and packed with cozy cinnamon spice. Every bite brings melty chocolate chips swirled into tender pumpkin dough. It’s like pumpkin bread and classic chocolate chip cookies came together in the best possible way.
I’ve been making these cookies for years, and they’ve become a non-negotiable part of my autumn kitchen ritual. Whether it’s a Sunday afternoon with football in the background, a cozy night in with hot cocoa, or a batch wrapped up for neighbors, these cookies are the kind of recipe that makes fall feel extra special.
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What Makes These Pumpkin Cookies So Good?
- Perfect fall texture: Soft, fluffy, and tender—almost like little pumpkin clouds.
- Cozy flavor: Pumpkin, cinnamon, and vanilla combine for the ultimate autumn vibe.
- Chocolate in every bite: Two full cups of chocolate chips ensure gooey goodness.
- Moist & rich: Melted coconut oil adds subtle depth and keeps the cookies soft for days.
- No chill time: The dough comes together quickly—no need to refrigerate before baking.
Ingredient Breakdown
- Pumpkin purée: The star of the show. Make sure you use pure pumpkin, not pumpkin pie filling.
- Coconut oil (melted): Keeps the cookies moist and adds a mild, nutty richness. Can substitute with vegetable oil if that’s what you have on hand.
- Egg (room temperature): Helps bind the dough and gives the cookies structure.
- Vanilla extract: Rounds out the flavor with warmth and sweetness.
- Sugar : Gives it a nice sweet sweetness without being overwhelming.
- All-purpose flour: The base of the dough—measured properly by spooning into the cup and leveling off.
- Baking powder & baking soda: These give the cookies their light, fluffy rise.
- Cinnamon: The classic pumpkin pairing that adds cozy spice.
- Optional nutmeg: For a stronger pumpkin-pie flavor, add ½ teaspoon.
- Salt: Always balances sweetness and enhances flavor.
- Chocolate chips: Semisweet work beautifully, but you can mix in dark or milk for variety.
Pro Tip: Pumpkin adds a lot of natural moisture, so this dough is softer than classic cookie dough. Don’t worry—it bakes up beautifully.
Ingredients
Instructions
- Step 1: Combine all wet ingredients together.
- Step 2: After separately mixing the dry ingredients, combine dry into wet.
- Step 3: Mix in chocolate chips to the dough last.
- Step 4: Drop tablespoon sized balls drop onto cookie sheet and bake for 10-12 minutes.
Step-by-Step Tips for Baking Pumpkin Cookies
- Preheat and prep: Set your oven to 350°F and line your baking sheet with parchment paper or a silicone mat. This prevents sticking and helps cookies bake evenly.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin purée, melted coconut oil, egg, vanilla and sugar until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, (and nutmeg if using), plus salt.
- Bring it together: Gently fold the dry ingredients into the wet mixture. The dough will be soft—don’t overmix.
- Add chocolate: Stir in 2 cups of chocolate chips. Reserve a handful for pressing into the tops before baking.
- Scoop and bake: Drop spoonfuls (or use a cookie scoop) onto your baking sheet, spacing about 2 inches apart. Bake 10–12 minutes, or until the edges look set but the centers are still soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips For Super Soft Cookies
- Don’t over bake! These cookies should be soft and slightly cake-like.
- Use room-temp egg—it blends better with the pumpkin mixture.
- For bakery-style cookies, sprinkle a few extra chocolate chips on top before baking.
Variations
Pumpkin cookies are versatile—try changing them up:
Glazed Pumpkin Cookies – Skip the chocolate and drizzle cooled cookies with a simple powdered sugar glaze.
Pumpkin White Chocolate Cookies – Swap in white chocolate chips for a sweeter, creamy flavor.
Pumpkin Pecan Cookies – Stir in 1 cup chopped pecans or walnuts for crunch.
Pumpkin Oatmeal Chocolate Chip Cookies – Add 1 cup quick oats to the dough for heartier cookies.
Pumpkin Spice Latte Cookies – Add 1 teaspoon espresso powder along with the cinnamon for a coffee kick.
Serving Suggestions
- Fresh from the oven – Warm with gooey chocolate is unbeatable.
- With hot drinks – Perfect alongside coffee, apple cider, or chai tea.
- Holiday trays – Pair them with fudge, snickerdoodles, and gingerbread for festive variety.
- Lunchbox treats – Soft cookies stay moist, making them kid-friendly packable desserts.
- Fall parties – Stack them high on a platter for a cozy autumn gathering.
Storage
- Room Temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Keeps up to 1 week in the fridge, though they may firm up slightly.
- Freezer: Freeze for up to 2 months. To serve, thaw at room temp or warm briefly in the microwave for that just-baked taste.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s roasted and puréed until smooth. Fresh pumpkin can be slightly wetter, so you may need to blot with paper towels to remove excess liquid.
Can I make these cookies gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend.
Can I make them dairy-free?
Absolutely—use dairy-free chocolate chips, and the recipe is already dairy-free if you stick with coconut oil.
Can I reduce the sugar?
You can cut up to ¼ cup without much change, but sugar helps with structure, so don’t reduce too much.
Why are my pumpkin cookies cakey?
Pumpkin adds extra moisture, so pumpkin cookies will naturally be softer and fluffier than traditional chocolate chip cookies. That’s part of their charm!
Why This Recipe Works
- Moisture from pumpkin + oil keeps cookies soft for days.
- Balanced spices highlight the pumpkin without overpowering.
- Two cups of chocolate chips ensure melty goodness in every bite.
- No chill dough means quick, easy cookies ready in under 30 minutes.
- Tested seasonal favorite—this recipe is baked every fall and never fails.
Final Thoughts
There’s something special about baking with pumpkin in the fall. These Pumpkin Chocolate Chip Cookies are more than just dessert—they’re tradition, comfort, and a cozy hug in cookie form. With their soft texture, warm spice, and bursts of chocolate, they’re guaranteed to be a hit with friends, family, and anyone lucky enough to snag one.
So the next time the leaves start turning and you’re craving that fall baking magic, whip up a batch of these cookies. Just don’t be surprised when they disappear faster than you expected—you may want to make a double batch!
Pumpkin Chocolate Chip Cloud Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, stir together the pumpkin purée, sugar, melted coconut oil, egg, and vanilla until smooth.
- Mix dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Combine: Slowly add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix!).
- Add chocolate chips: Fold in the chocolate chips until evenly distributed.
- Bake: Drop about a tablespoon size of dough onto your prepared baking sheet (add candy corn on top if desired) and bake for 10–12 minutes, or until cookies are set and lightly golden.
- Cool and enjoy! Let the cookies rest for a few minutes before moving them to a wire rack.
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