Soft & Gooey Pumpkin Chocolate Chip Cookies are the perfect fall treat, bursting with warm pumpkin flavor and loaded with melty chocolate chips throughout. These cookies stay wonderfully soft and tender, making every bite a delightful blend of pumpkin spice and chocolate sweetness. The texture is just right—soft, chewy, and a little bit gooey in the center, which makes them truly irresistible.
I love making these cookies when the weather starts to cool down because the pumpkin adds that cozy, comforting vibe that you just don’t get from regular chocolate chip cookies. Plus, the gooey chocolate chips melt perfectly in your mouth with every bite. A little tip I always follow is to slightly underbake them so they keep that lovely soft texture instead of turning crispy.
These cookies are great for everything from a casual afternoon snack to sharing at holiday gatherings. I like to enjoy them with a warm cup of tea or coffee, but they’re just as good on their own. Whenever I bring a batch to friends or family, they disappear fast—everyone seems to love how the pumpkin and chocolate come together in such a soft, dreamy cookie.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a mild, comforting flavor. Use canned pumpkin puree or fresh homemade. If you can’t find pumpkin, sweet potato puree is a good substitute that works well.
Butter: Softened unsalted butter gives these cookies richness. You can swap with margarine or coconut oil for dairy-free options, but the texture might change slightly.
Brown Sugar: Brown sugar keeps the cookies moist and adds a slight caramel note. If you don’t have brown sugar, mixing granulated sugar with a teaspoon of molasses works fine.
Spices: Cinnamon, ginger, and nutmeg are key to getting that warm pumpkin spice flavor. You can adjust these to your taste or use a premade pumpkin spice blend instead.
Chocolate Chips: Semi-sweet chips balance the pumpkin sweetness perfectly. Feel free to use milk chocolate, dark chocolate, or even white chocolate chips depending on your preference.
How Do You Get Soft, Gooey Texture Every Time?
The secret to soft and gooey pumpkin cookies lies in a few important baking steps:
- Cream the Butter and Sugars Well: This traps air and creates a light cookie base.
- Don’t Overmix the Dough: Once you add the flour mixture, stir just enough to combine. Overmixing develops gluten and makes cookies tough.
- Watch the Baking Time: Bake until edges look set but centers are still soft. Usually 10-12 minutes. They’ll firm up as they cool but remain soft inside.
- Cool on the Baking Sheet: Letting cookies rest for 5 minutes on the hot tray helps them finish baking gently and stay gooey.
Equipment You’ll Need
- Mixing bowls – a big one for wet ingredients and a smaller one for dry, keeping things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – key for accurate measurements to get the cookie texture right.
- Cookie scoop or tablespoon – helps form evenly sized cookies for even baking.
- Baking sheets – sturdy and flat, for perfectly shaped cookies without spreading too much.
- Parchment paper or silicone baking mat – prevents sticking and makes clean-up easier.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Try white chocolate chips instead of semi-sweet for a sweeter, creamier bite.
- Add chopped pecans or walnuts for crunch and a nutty contrast to the soft pumpkin.
- Mix in a teaspoon of espresso powder to deepen the chocolate flavor without overpowering the pumpkin.
- Swap half the all-purpose flour for whole wheat flour for a heartier cookie with extra fiber.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10-12 minutes to bake each batch. Allow an additional 5-10 minutes for cooling, so overall you’re looking at roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
Set your oven to 350°F (175°C) and line baking sheets with parchment paper to keep the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream the softened butter with both sugars until the mixture is light and fluffy. Then, add in the pumpkin puree, eggs, and vanilla extract. Beat everything together until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
4. Make the Cookie Dough:
Gradually add the dry ingredients into the wet ingredients. Mix gently until just combined — be careful not to overmix as this can make the cookies tough. Fold in the chocolate chips evenly throughout the dough.
5. Bake the Cookies:
Using a cookie scoop or tablespoon, drop mounds of dough about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set but the centers still look soft — this will give you that perfect soft and gooey texture.
6. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to finish cooling. Enjoy your warm, soft, and chocolatey pumpkin cookies!
Can I Use Canned Pumpkin or Fresh Pumpkin Puree?
Yes! Both work well. Just make sure fresh pumpkin puree is cooked and strained to remove excess water for the best texture.
How Can I Make These Cookies Dairy-Free?
Swap the butter for a dairy-free margarine or coconut oil. Keep in mind this may slightly change the texture and flavor.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. To refresh softness, microwave a cookie for 10 seconds.
