Soft & Gooey Pumpkin Chocolate Chip Cookies are cozy little treats that bring together the fluffy warmth of pumpkin and the melty goodness of chocolate chips. These cookies have a tender, almost cake-like texture with pockets of rich chocolate that feel like little bites of happiness in every mouthful.
I love making these cookies when the weather starts to cool down—it feels like autumn in a bite. The pumpkin keeps the cookies soft and gives them a subtle, comforting flavor that pairs perfectly with the sweet chocolate. I usually sneak a few warm from the oven, and they’re impossibly hard to resist when they’re still gooey in the middle.
These cookies are perfect for sharing at a family gathering or bringing to a friend’s house, but they’re just as fun to enjoy on your own with a cup of tea or milk. I find that letting them cool only a little bit before digging in keeps that lovely gooey center alive. Honestly, they’re the kind of cookies that might disappear before you even get to put them down!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, for the best texture and flavor. If you don’t have pumpkin, you can substitute with sweet potato or butternut squash puree.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a deeper caramel flavor, while granulated sugar helps with structure. You can swap brown sugar for coconut sugar for a different taste.
Butter: Softened unsalted butter gives richness and helps keep the cookies tender. You can use margarine or coconut oil if dairy-free, but the texture might change slightly.
Spices: Cinnamon, ginger, and nutmeg give warming autumn flavors. Feel free to adjust or add pumpkin pie spice to suit your taste.
Chocolate Chips: Semi-sweet chocolate chips are classic here. Dark chocolate or even white chocolate chips work well too. For a healthier twist, try adding chopped nuts or raisins.
How Do You Keep Pumpkin Chocolate Chip Cookies Soft and Gooey?
Achieving that soft, gooey texture is all about the baking time and mixing.
- Don’t overmix: Stir ingredients until just combined to avoid tough cookies.
- Watch the baking time: Bake until edges look set but centers seem slightly underbaked, about 12-15 minutes at 350°F (175°C).
- Cool on the baking sheet: Let the cookies rest for 5 minutes on the sheet after baking to finish setting without drying out.
These tips help keep the inside moist while the outside firms up just enough for that perfect balance.
Equipment You’ll Need
- Mixing bowls – great for combining wet and dry ingredients separately without making a mess.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy for a smooth dough.
- Measuring cups and spoons – essential for accurate ingredient amounts to get soft cookies.
- Cookie scoop or tablespoon – helps portion dough evenly so cookies bake uniformly.
- Baking sheets – flat, sturdy sheets spread heat evenly for perfectly baked cookies.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup a breeze.
- Wire cooling rack – cools cookies evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Swap semi-sweet chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Add 1/2 cup chopped walnuts or pecans to add crunch and a nutty flavor.
- Mix in 1/4 cup dried cranberries or raisins for a tart and chewy contrast.
- Sprinkle cinnamon sugar on top before baking for extra spice and a slight crisp crust.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 12-15 minutes to bake. Allow an extra 5 minutes for the cookies to cool on the baking sheet before moving them to a cooling rack. Overall, you’ll spend about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Get Ready:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or use silicone baking mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Then, add the egg, pumpkin puree, and vanilla extract. Stir well until everything is combined nicely.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This helps spread the spices and leavening evenly.
4. Bring It All Together:
Gradually add the dry ingredients into the pumpkin mixture. Stir gently and just enough to combine everything without overmixing. Then fold in the chocolate chips evenly throughout the dough.
5. Shape the Cookies:
Use a cookie scoop or tablespoon to drop generous mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread. You can press a few extra chocolate chips on top if you like a chocolatey look.
6. Bake and Cool:
Bake for 12 to 15 minutes—or until the edges look set but the centers are still soft. The cookies might seem a little underbaked in the center; this is perfect for keeping them gooey. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
7. Enjoy!
Serve your soft and gooey pumpkin chocolate chip cookies warm or at room temperature. They’re wonderful with a glass of cold milk or your favorite hot drink!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that can affect the cookie’s texture and flavor. If you only have pie filling, reduce any added sugar in the recipe.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, add a slice of bread to the container; it helps maintain moisture. You can also freeze baked cookies for up to 2 months—just thaw at room temperature before enjoying.
Can I Make These Cookies Vegan or Dairy-Free?
Yes! Substitute the butter with a plant-based margarine or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a chicken egg. The texture might vary slightly but they’ll still be deliciously soft and gooey.
Why Are My Cookies Not Gooey in the Middle?
If your cookies turn out too firm or dry, try baking them a little less—remove them from the oven when edges are set but centers still look slightly underbaked. Also, avoid overmixing the dough, which can toughen the cookies.
