I call these pumpkin cloud cake cookies because they’re so fluffy they might as well be cake. The pumpkin flavor is STRONG in this one and oh-so-satisfying.
I set out to make pumpkin chocolate chip cookies that were crispy on the outside and soft on the inside, the way I usually like it. Instead I ended up with crazy fluffy cookies that were soft and chewy. I may not have met my expectations, but these guys tasted like pumpkin cake and only took 15 minutes in the oven, so I’m not complaining.
These pumpkin cloud cakes are the perfect intro-to-fall dessert. Whether you like it or not, pumpkin-flavored desserts are a big deal in fall. I know I can buy a can of pumpkin year round, but something about doing it only in fall makes the season special.
The Rundown
These cookies are vegan, gluten-free, and made mostly with almond flour and olive oil! I’m not sure if I can pinpoint what exactly the olive oil added to it, but it turned out well, so let’s roll with it.
I also used a little 1:1 GF flour (which I use occasionally because I like the ingredients!), but you can sub all-purpose flour or more almond flour.
It’s sweetened with coconut sugar and maple syrup, with the maple syrup being key to the moisture that made them more cakey.
Pumpkin Cloud Cake Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- ½ cup 1:1 GF flour sub all-purpose flour
- ¼ cup coconut sugar
- ¾ tbsp baking powder
- 2 tsp pumpkin spice
- ¾ cup pumpkin puree
- ½ cup olive oil
- ¼ cup maple syrup
- 1 flax egg 1 tbsp flaxseed meal + 2.5 tbsp water
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 350 F.
- Mix 1 tbsp flaxseed meal with 2.5 tbsp water for the flax egg. Let sit at least 5 minutes before using.
- Mix all dry ingredients in a large bowl: almond flour, 1:1 GF flour, coconut sugar, baking powder, and pumpkin spice.
- Mix all wet ingredients in a separate bowl: pumpkin puree, olive oil, maple syrup, and the flax egg.
- Combine wet and dry ingredients. It will be a bit on the moister side, but if you roll them in your hands, they should stay together well.
- Line a baking sheet with parchment paper. Use about 2.5 tbsp of cookie dough per cookie. Top with chocolate chips.
- Bake for 15 minutes or until a toothpick comes out clean.
Let me know if you make these on Instagram or in the comments! If you like these pumpkin cloud cake cookies, you’ll also love:
Crunchy Chunky Granola Cookies
Salty Sweet Pretzel Chocolate Chip Cookies
Oh wow that ginger dark chocolate sounds delicious! Glad you loved them as much as I did!
Oh my gosh yum!! These were easy to make and totally delightful. I loved the texture! I added (a lot of) chopped up ginger dark chocolate and the combo was awesome.