Since I linked to this post again today I thought I should add one little warning… read the recipe carefully. There are 1 1/2 TABLESPOONS of baking powder in the recipe. Also, make sure your baking soda and baking powder are fresh. The combination of the two, along with the large amount of baking powder called for in the recipe are the keys to making these little clouds. Because I listed 1 1/2 teaspoons of baking soda right above 1 1/2 tablespoons of baking powder, some didn’t notice that the powder was actually tablespoons, not teaspoons. OK – Back to original post
When the talk in the office turned to pumpkin treats, my sweet friend Samantha had a gleam in her eyes at the thought of her mother’s Pumpkin Chocolate Chip Cookies. She shared with us that her mother, Terri, and her mother’s best friend, Mimi, concocted the perfect recipe almost 30 years ago. They worked for about six months to come up with what they declared the perfect pumpkin cookie.
Well… you know I had to have it! Samantha’s mom graciously emailed the recipe that day and I headed straight home to whip up a batch.
These are not cookies. No… these are little pumpkin clouds. They are also evil. They are so light and airy coming out of the oven that I ate three of them before they made it to the cooling rack!
Because of the texture I really would not call these cookies. They are more like muffin tops, which is exactly what you will have if you keep them around!
Pumpkin changes the texture of a cookie so, instead of a chewy or crisp cookie, you end up with a soft cookie. This particular version goes a step further so you end up with something closer to a bread than a cookie. No matter… the taste and lightness make these hard to resist.
Before you whip up a batch of your own, take a minute to visit Samantha’s blog, Fields of Gold. She is wise beyond her years and she inspires me daily with her faith, her wisdom, and her servant’s heart. She is a treasure in every sense of the word. www.fieldsgold.blogspot.com
Pumpkin Clouds
Ingredients:
- 3/4 cup vegetable oil
- 15 oz can pumpkin puree (not pie mix or filling)
- 1 1/2 teaspoons vanilla
- 2 1/2 cups sugar
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees. Spray cookie sheets with non-stick cooking spray.
In a large mixing bowl combine the oil, pumpkin, and vanilla. Stir in dry ingredients. Fold in chips.
Drop by spoonfuls onto prepared baking sheets. Bake for 15 minutes. Let sit on cookie sheets for two minutes and then remove to rack to cool completely.
(I got about 3 1/2 dozen cookies. But, honestly, I lost track of the ones I ate!)
Big thanks to Terri and Mimi for sharing their special recipe
Sweetest Blessings,
LeAnn
{ 13 comments… read them below or add one }
I bet these clouds would be good with toffee chips instead of chocolate chips or just pecans.
Oh LeAnn, too bad I am late checking my email – if I had seen this recipe yesterday, i would have made Pumpkin Clouds instead of carving pumpkins! lol. I will have to give this a try, they sound yummy! I make Pumpkin Whoopie Pies with the cream cheese filling every year and my family and friends go crazy for them. I agree, you don’t want to keep these goodies around because you will get a muffin top. All the more reason to share them with loved ones (less calories for all that way). I will be a busy woman with all this baking this week, thank you!
No eggs?? Mine turned out very flat. What did I do wrong?
Oh – I just read the recipe again. I only put 1 1/2 tsps of Baking Soda – rather than 1 1/2 TABLESPOONS. Guess I better get my glasses checked. I’ll definitely try it again soon. (batter was really yummy)
i just noticed now that i didn’t put in enough baking soda, but my cookies turned out amazing! i made two batches for my children’s hallowe’en parties at school. one batch had raisins and the other i made with chocolate chips. they were both delicious.
I had to add more flour to get my cookies to bake through and set up. I think I was also scooping my dough in larger than spoonful portions. Once I figured those two things out they turned out great and everyone loved them!
Am making these with my granddaughter and realized there are no eggs. I was wondering if they were left out or there should not be any. Thanks.
I made these, but they were flat and fell apart. Were the eggs left out?
Hi Joyce,
I am so sorry your cookies didn’t turn out! I made the recipe as soon as Samantha gave it to me and they were delicious! There really are no eggs in the batter. It is important that your baking soda and baking powder are fresh and that you use the correct amount. There is a lot of baking powder in the recipe. This combination and the large amount of baking powder is what makes them light and fluffy little clouds.
Hope this helps. Again, I’m so sorry they didn’t work out for you! I brought my batch in the office and a handful of women polished them off in one day!
Blessings,
LeAnn
Thanks, LeAnn. I will try them again. Love your recipes and have made many. My daughter gave me your recipe book at Thanksgiving. Am adding these to it. Have a good day.
Joyce
I saw where you said you no longer use sugar in your diet. Yet, many of your recipes call for sugar. Do you use a substitute? I would love to omit sugar, but unless there is a good substitute, that would mean never making many of the recipes I love. Please let me know how you do it. Thanks!
Bev
Hi Bev,
Cooking without sugar is a dilemma! Yes, for the most part I have given up sugar. However, I still use it (not nearly as much as I used to) when I cook for guests or for a potluck, etc. The recipes on She Cooks are not specific to any special diet. I cook what I like and what I’ve grown up eating. But I do not eat like this everyday
During the week, I stick to lean proteins and fruits and veggies with no added sugars. I do use minimal amounts of agave nectar, honey, stevia, and pure maple syrup but only when truly needed for sweetness. This may occur once a week. I have yet to find the perfect natural sugar substitute for baking or desserts 
That’s why I don’t eat dessert – except tiny tastes to check recipes as I work on them. OK – this might gross you out and it certainly falls into the TMI category but… since I do have to have several tastes as I prepare a dish, I don’t swallow. I know… ick! But, a girls got to do what a girls got to do! My son is grossed out if he comes into the kitchen and catches me spitting something out.
I certainly do not want to mislead anyone. Yes, I do not eat processed sugars. However, my site is not a sugar-free site. It’s just an old-fashioned food site for anyone who wants to prepare a great meal with love for friends and family. Anyone on a special diet can modify recipes as needed.
I hope that helps some. I guess I didn’t answer your question about how to make the recipes that you love without sugar. What works for me is simply swapping with the natural sweeteners that I listed above… but they don’t work very well with baking due to the different texture. Sorry I can’t be more help.
Blessings!
LeAnn
@LeAnn
I just came across your site and I cannot WAIT to try the pumpkin clouds.
I have the same problem with sugar, though. I tried making an apple pie (no frills) with only Splenda and it came out looking stratified. If you closed your eyes, you wouldn’t be able to taste a difference, but you could certainly see one. Fake sugars just don’t melt like the real stuff.
What I have found works best for me is if I combine half-Splenda and half-real sugar to equal the total amount of sugar called for in the recipe. Or, if I’m baking a lot of stuff (like around the holidays), I’ll use a three-quarters-Splenda to one-quarter-real sugar ratio.
It’s worked for me so far. I get the calorie reduction that I want with the consistency I’m looking for. I also have no complaints from my diabetic family members and friends as to the taste or sugar-reactions.
I know it’s long-winded, but I hope it helps!