These pumpkin cloud cookies are soft and fluffy, like eating a cloud. They only need 4 ingredients and don’t require any eggs. The cookies are easy to prepare and you don’t even need a mixer to make them. The cookies also store well.

These pumpkin cookies are puffy and soft. They are full of Fall flavors. The cookies can be eaten plain or topped with frosting.

Ingredients

  • Pumpkin pie filling
  • Self-rising flour
  • Butter
  • Sugar

Pumpkin pie filling: The cookies are flavored with canned pumpkin pie filling which is pumpkin puree mixed with Fall spices and sugar.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and sodium. It saves a few extra steps in preparation. You can also make a homemade self-rising flour blend using all purpose flour, baking powder and salt.

Butter: Melted unsalted butter is added to keep the cookie crumb tender.

Sugar: A little sugar is added to help sweeten the cookies, keep them moist and help them spread. If you want the cookies to have less sugar or be less sweet, you can skip the extra sugar, though the cookies will also spread less without it.

How to Make Pumpkin Cookies

  • Whisk together pumpkin, melted butter and sugar. Stir in the flour until a sticky dough forms. Allow the dough to sit for a few minutes, which helps it become lighter and airier.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough and release onto your prepared baking sheet. Flatten each mound slightly to help them spread.
  • Bake cookies for about 15 minutes or until they are set. Allow the cookies to cool before eating. You can also add icing or top with frosting before serving. These cookies are topped with cream cheese frosting.


Expert Tips

  • I like to flatten the cookies slightly so they have a more traditional cookie shape. It also makes it easier to add frosting.
  • You can use canned pumpkin puree instead of pumpkin pie filling, but you would need to add more sugar to the dough.

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4 Ingredient Pumpkin Cloud Cookies

These easy 4-ingredient pumpkin cloud cookies are soft, puffy, and deliciously cake-like. They come together in just one bowl with no mixer required and are packed with cozy pumpkin flavor. With only 10 minutes of prep, they’re the perfect easy fall treat for when a pumpkin craving hits!
Servings: 14 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 2/3 cup (184g) canned pumpkin pie filling
  • 3 tablespoons (42g) melted unsalted butter
  • 2 tablespoons (29g) granulated white sugar
  • 1 cup (135g) self-rising flour, see note before starting

Instructions
 

  • Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together pumpkin pie filling, melted butter, and sugar until smooth.
  • Stir in the self-rising flour with a spatula until a soft, slightly sticky dough forms. Let the dough sit for about 5 minutes to absorb the flavor and to allow the dough to rise. The dough batter should expand, look airier and also develop some air bubbles. When portioning the dough, try your best not to deflate it.
  • Using a 1½ tablespoon cookie scoop, portion the dough into mounds on the prepared baking sheet, spacing about 2 inches apart. Press down on the mounds slightly to help them spread during baking (they should resemble thick disks rather than mounds). The cookies do not spread much on their own and will puff up as they bake, so you can flatten them more if you want flatter cookies.
  • Bake for about 15 minutes, or until the edges are lightly golden and the cookie centers are set.
  • Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. If desired, you can top the cookies with icing or frosting before serving but they also taste great plain. The frosting I used is in the recipe notes.
  • Store uneaten cookies in an airtight container in the fridge or freezer.

Notes

  • Optional Cream Cheese Frosting:
    • 1/4 cup unsalted butter, softened to room temperature
    • 4 oz cream cheese (brick type), softened to room temperature
    • 1/2 tsp vanilla extract
    • 1.5-2 cups powdered sugar
    • Cinnamon for dusting
    • Add butter and cream cheese in the bowl of a stand mixer and beat until creamy and light. Add vanilla extract and mix in on low speed. Gradually add sugar on low speed until completely combined. Add enough powdered sugar for a thick frosting that is still spreadable. Start with 1.5 cups and add more if needed.
    • Spread frosting over cookies with an offset spatula. Sprinkle a little cinnamon over the frosting for decoration.
  • Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these cookies because it will make the dough too dry.
  • I used Libby's pumpkin pie filling and Farmer's Organic Pumpkin pie filling. The Farmer's Organic brand has less sugar in the filling so the cookies were a little less sweet and did not spread out as much.
  • Estimated nutrition is for the cookies without optional frosting.
Serving: 1cookie, Calories: 72kcal, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Saturated Fat: 2g, Sodium: 100mg, Fiber: 0.1g, Sugar: 4g, NET CARBS: 12
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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