Soft & Gooey Pumpkin Chocolate Chip Cookies are a perfect little treat that brings together the warm flavor of pumpkin with melty chocolate chips. These cookies are delightfully soft in the middle and just a bit gooey, making each bite feel like a cozy hug. Pumpkin adds a subtle sweetness and moisture that keeps them tender and irresistible.
I love baking these cookies when the weather starts to cool because they fill the house with that lovely pumpkin spice aroma. One of my favorite things about this recipe is how easy it is to throw together, yet the results look and taste like you spent hours in the kitchen. Plus, the chocolate chips add just the right amount of chocolatey goodness to balance the pumpkin flavor.
These cookies are wonderful served fresh out of the oven with a glass of milk or a hot cup of tea. I’ve found that they make a great snack to share with friends and family during fall gatherings or just a quiet afternoon treat. Honestly, once you try these, you’ll want to keep a batch on hand all season long!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, for the best flavor and texture. If you don’t have pumpkin, mashed sweet potato or canned butternut squash can work well.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a slight caramel taste, while granulated sugar helps with structure and sweetness. You can swap brown sugar for coconut sugar for a richer flavor.
Butter: Softened unsalted butter is best to cream well with sugar. You can replace it with coconut oil or margarine if you want dairy-free options, but expect subtle changes in taste and texture.
Spices: Cinnamon and nutmeg are key to giving these cookies a cozy fall flavor. Ground cloves and ginger are optional but add nice warmth. Feel free to adjust the spices to suit your taste.
Chocolate Chips: Semi-sweet chocolate chips balance the pumpkin’s flavor beautifully. Use dark, milk, or even white chocolate chips as you prefer. Chopped chocolate bars can also make tasty chunks.
How Do You Keep Pumpkin Cookies Soft & Gooey?
The magic to soft, gooey pumpkin cookies is partly in the pumpkin puree and careful baking. Here’s what helps:
- Don’t overmix: Mix dry ingredients just until combined to keep the dough tender.
- Proper bake time: Bake until edges are set but centers still look slightly underdone — about 10-12 minutes. They’ll firm up while cooling but stay soft inside.
- Cool on the baking sheet: Let cookies rest on the hot sheet for 5 minutes before moving them to a rack. This sets their shape without drying out.
- Use brown sugar: Its moisture helps keep cookies chewy and soft over time.
Following these tips means you’ll get those perfect soft and gooey bites every time. Enjoy!
Equipment You’ll Need
- Mixing bowls – use one for wet ingredients and one for dry to keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugar easier and faster.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices and leaveners.
- Baking sheet – a rimmed cookie sheet works well to hold the dough and catch any drips.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup simple.
- Spoon or cookie scoop – helps you portion even-sized cookies for uniform baking.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for crunch and a nutty contrast to the soft cookie.
- Try white chocolate chips instead of semi-sweet for a sweeter, creamy feel that pairs well with pumpkin.
- Mix in dried cranberries or raisins for a chewy, fruity twist and added bite of tartness.
- Swap pumpkin for sweet potato puree for a slightly different flavor and similar moist texture.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup (8 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Mix-Ins:
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake each batch. Allow an extra 5 minutes to cool the cookies on the baking sheet before moving them. Overall, expect about 30 minutes to enjoy these soft and gooey treats!
Step-by-Step Instructions:
1. Prep Your Bake:
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup and to keep cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture becomes light and fluffy. Add in the egg and mix well. Then stir in the pumpkin puree and vanilla extract, combining all smoothly.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This will evenly distribute the leavening and flavors.
4. Bring It All Together:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cookies soft and tender. Then fold in the chocolate chips evenly throughout the dough.
5. Bake to Perfection:
Drop rounded tablespoons of the dough about 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes until the edges look set but the centers still seem soft and slightly underbaked.
6. Cool & Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up but remain deliciously soft and gooey inside. Serve fresh or store in an airtight container to keep them soft for days.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. Using pie filling can alter the cookie texture and sweetness, but if you do, reduce other sugars slightly and skip the added spices.
How Should I Store Leftover Pumpkin Chocolate Chip Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days to keep them soft and gooey. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Dairy-Free?
Yes! Substitute the unsalted butter with a dairy-free margarine or coconut oil. Keep in mind this might slightly change the flavor and texture, but the cookies will still be delicious and moist.
What If I Don’t Have All the Spices?
No worries! Cinnamon and nutmeg are the must-haves for that warm fall flavor. If you don’t have cloves or ginger, simply omit them—your cookies will still taste great.
