Soft & Gooey Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining warm pumpkin flavor with melty chocolate chips in every bite. These cookies are soft, tender, and just a little bit sticky – exactly how a good cookie should be. The pumpkin makes them extra moist and adds a lovely subtle sweetness alongside those little pockets of chocolate.
I love making these cookies when the weather starts to cool down because they fill the house with that cozy pumpkin spice smell. One tip I’ve found helpful is not to overbake them so they stay super soft in the center. Plus, the gooey chocolate chips take these cookies from good to absolutely irresistible – I always find myself sneaking one or two before anyone else gets to them!
These cookies are great on their own, but I like to enjoy them with a glass of cold milk or a hot cup of tea. They’re perfect for sharing with friends, bringing to holiday gatherings, or just enjoying as a little treat after dinner. If you love pumpkin and chocolate, these cookies are a must-try; they never last long in my house!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree adds moisture and that classic fall flavor. If you don’t have canned, homemade pumpkin puree works too. Avoid pumpkin pie filling since it has added spices and sugar.
Butter: Using softened unsalted butter helps make these cookies soft and rich. For a dairy-free option, substitute with vegan butter or coconut oil, but expect a slight change in texture.
Flour: All-purpose flour is best here to get that tender but structured cookie. For a gluten-free choice, try a 1-to-1 gluten-free baking flour blend.
Chocolate Chips: Semi-sweet chocolate chips provide the gooey melty spots. You can swap with dark, milk, or even white chocolate chips based on preference. Adding extra chips on top before baking makes the cookies look extra yummy.
Spices: Cinnamon, nutmeg, ginger, and cloves give warm pumpkin spice flavor. If you don’t have cloves, you can skip them without losing much. Pumpkin pie spice is a quick substitute if you prefer.
How Can I Keep These Cookies Soft and Gooey?
The key to soft, gooey cookies is to watch the baking time carefully. These cookies should come out when the edges look firm but the centers are still soft and slightly underdone. Here’s how:
- Use a timer to bake for 10 to 12 minutes; don’t overbake.
- Once out of the oven, let cookies cool on the baking sheet for 5 minutes. This helps them set up without drying out.
- Use softened butter, not melted, to keep dough moist and tender.
- Don’t overmix the dough—mix just until the flour disappears to avoid tough cookies.
- Add a little extra chocolate chips on top before baking for extra gooey bites.
Equipment You’ll Need
- Mixing bowls – at least two, so you can keep dry and wet ingredients separate.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly for soft cookies.
- Measuring cups and spoons – for accurate ingredient amounts to get the best results.
- Cookie scoop or tablespoon – makes evenly sized cookies that bake evenly.
- Baking sheet – a flat, rimmed sheet works best for even baking and easy cookie removal.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup easier.
- Wire cooling rack – lets cookies cool evenly without becoming soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like walnuts or pecans for a crunchy texture contrast.
- Swap semi-sweet chocolate chips with white chocolate chips for a sweeter flavor boost.
- Stir in 1/2 cup dried cranberries or raisins for a fruity twist that pairs well with pumpkin.
- Mix in 1/2 teaspoon espresso powder to deepen the chocolate flavor without tasting like coffee.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients & Spices:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Chocolate Chips:
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping if desired)
Time You’ll Need:
Getting these delicious cookies ready takes about 15 minutes of prep time. Baking will take an additional 10-12 minutes, and then you’ll want to cool them on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Altogether, expect about 30 minutes from start to finish!
How to Make Soft & Gooey Pumpkin Chocolate Chip Cookies:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture feels light and fluffy. Next, beat in the egg. Then add the pumpkin puree and vanilla extract, mixing until everything is smoothly combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the warm spices—cinnamon, nutmeg, ginger, and cloves (if using). Mixing these dry ingredients well ensures even flavor throughout your cookies.
4. Bring It All Together:
Slowly add the dry ingredients to the pumpkin mixture. Stir gently just until you don’t see any more flour—be careful not to overmix. Then, fold in the chocolate chips evenly throughout the dough.
5. Form Your Cookies:
Use a cookie scoop or a tablespoon to drop rounded portions of dough onto your prepared baking sheet. Make sure to leave about 2 inches between each cookie space for spreading. You can press a few extra chocolate chips on top now for a pretty finish if you like.
6. Bake to Perfection:
Bake your cookies in the oven for 10-12 minutes. You want the edges to look set while the centers remain soft and slightly underbaked — this keeps the cookies gooey and tender inside.
7. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit without losing their softness. Then transfer to a wire rack to cool completely or enjoy warm!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first until smooth. Make sure to drain any excess liquid to avoid thinning the dough.
How Should I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container to maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple extra minutes to the baking time.
What if I Don’t Have All the Spices?
That’s okay! You can use pumpkin pie spice as a convenient one-stop substitute or simply leave out cloves if you don’t have it. The cookies will still taste delicious.
