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Soft pumpkin chocolate chip cookies stacked on a plate, showing their thick, fluffy texture and melty chocolate chips.

Pumpkin Chocolate Chip Cloud Cookies

Soft, tender, and packed with cozy fall spices, these Pumpkin Chocolate Chip Cookies are the ultimate seasonal treat. Moist from real pumpkin and bursting with melty chocolate chips, they bake up quickly with simple ingredients—no chilling needed. Perfect for satisfying your pumpkin cravings anytime and sharing that warm, spiced comfort with family and friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 48
Course: Dessert
Cuisine: American
Calories: 86

Ingredients
  

  • 1 can (15 oz) pumpkin purée
  • 1 cup sugar
  • ⅓ cup melted coconut oil (can be substituted with vegetable oil)
  • 1 egg
  • 2 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 cups chocolate chips
  • 1 bag candy corn (optional)

Equipment

  • Stand Mixer optional
  • Cookie Sheet

Method
 

How to Make Pumpkin Chocolate Chip Cookies
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Mix wet ingredients: In a large bowl, stir together the pumpkin purée, sugar, melted coconut oil, egg, and vanilla until smooth.
  3. Mix dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Combine: Slowly add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix!).
  5. Add chocolate chips: Fold in the chocolate chips until evenly distributed.
  6. 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.
  7. Cool and enjoy! Let the cookies rest for a few minutes before moving them to a wire rack.

Notes

  • Use pure pumpkin puree: For best texture and flavor, use plain canned pumpkin, not pumpkin pie filling.
  • Spice it up: Adjust cinnamon, nutmeg, and cloves to your taste or try adding a pinch of ginger or allspice for extra warmth.
  • No chilling required: This batter is ready to bake right away, making it perfect for last-minute baking.
  • Mix-ins: Feel free to fold in chopped nuts, dried cranberries, or even white chocolate chips for variation.
  • Measuring flour: Spoon and level your flour for accurate measuring to keep the cookies tender.
  • Baking time: Bake until edges are set but centers are still soft for that perfect chewy texture. Overbaking will make them cakier.
  • Storage: Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.
  • Make it vegan: Substitute eggs with flax eggs and use dairy-free chocolate chips and butter alternatives.