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!
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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