Soft & Gooey Pumpkin Chocolate Chip Cookies are exactly what you want when the weather starts to cool down and you’re craving something sweet and comforting. These cookies are wonderfully soft on the inside with melty chocolate chips and a gentle pumpkin flavor that adds a touch of warmth and spice. They’re not too cakey or crunchy—just perfectly tender and chewy.
I love making these cookies when I want a cozy treat that feels a little special but still comes together easily. The pumpkin keeps them moist, so they never dry out, and the chocolate chips give that satisfying little burst of sweetness in every bite. I find myself reaching for them during afternoon coffee breaks or as an after-dinner snack when I want something to feel a bit indulgent without being heavy.
One of my favorite ways to enjoy these cookies is fresh out of the oven, when the chocolate is still gooey and the pumpkin scent fills the kitchen. They’re great for sharing with friends or packing in lunchboxes because they hold up well and stay soft for days. Plus, if you like, you can add a sprinkle of cinnamon or a few walnuts to mix things up a bit—either way, they always feel like a little hug in cookie form.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, adding moisture and a mild flavor. Make sure to use pure pumpkin, not pumpkin pie filling, which is sweeter and spiced. If you can’t find canned pumpkin, homemade puree from cooked pumpkin works great too.
Butter: Unsalted butter gives the best control over salt levels. You can use salted butter, but skip adding extra salt in the recipe to keep balance.
Sugars: I like mixing granulated with brown sugar because brown sugar adds moisture and a slight caramel note that complements pumpkin well. If you want to cut down sugar, try reducing granulated sugar by a quarter cup.
Flour: All-purpose flour works well here. For a gluten-free option, try a 1:1 gluten-free baking blend but check the texture, as it might vary slightly.
Chocolate Chips: Semi-sweet chips bring the perfect balance of sweetness. You can swap for dark chocolate if you want a less sweet bite, or white chocolate for a creamier touch.
How Can I Make These Cookies Soft and Gooey Every Time?
Getting that tender, gooey texture is the key. Here’s what helps:
- Don’t Overmix: When combining the wet and dry ingredients, stir until just combined. Overmixing develops gluten, leading to tougher cookies.
- Watch Your Oven Time: Bake until edges are set but centers still look slightly soft. They’ll firm up as they cool, so removing them in time keeps them gooey.
- Use Pumpkin Puree: The moisture in pumpkin keeps cookies soft and tender longer than typical cookie dough.
- Cool on the Baking Sheet: Let the cookies rest on the sheet for a few minutes after baking to finish setting up without losing softness.
Equipment You’ll Need
- Mixing bowls – for combining your wet and dry ingredients easily.
- Electric mixer or hand mixer – helps cream the butter and sugars to a light, fluffy texture.
- Measuring cups and spoons – to get the right amount of each ingredient.
- Baking sheets – choose non-stick or line with parchment paper for easy cleanup.
- Cookie scoop or spoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets the cookies cool evenly and stay soft.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier cookie.
- Add ½ cup chopped walnuts or pecans for a nice crunch and nutty flavor.
- Mix in ½ cup raisins or dried cranberries to add a chewy, fruity twist.
- Stir in a teaspoon of pumpkin pie spice or extra cinnamon if you want a spicier pumpkin flavor.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 10-12 minutes to bake. Plus, allow 5 minutes for cooling before moving the cookies to a wire rack. So all together, about 30 minutes from start to finish, perfect for a quick and delicious treat!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easy.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mix is light and fluffy. Then beat in the pumpkin puree, eggs, and vanilla extract, mixing until everything is well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together all the dry ingredients — flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Bring It All Together:
Gradually add your dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as you want to keep the cookies soft and tender.
5. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the batter.
6. Shape and Bake:
Drop rounded tablespoons of dough onto your baking sheets, spacing them about 2 inches apart to give the cookies room to spread. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft — this helps keep them wonderfully gooey.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store them in an airtight container to keep them soft for up to 4 days.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using. This helps keep your cookie dough the right consistency.
Can I Substitute the Butter?
You can swap unsalted butter with an equal amount of coconut oil or margarine, but keep in mind this may slightly change the texture and flavor.
How Should I Store These Cookies?
Store the 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—it helps retain moisture.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
