Soft & Gooey Pumpkin Chocolate Chip Cookies are the perfect treat if you love a little pumpkin spice with your chocolate. These cookies are soft to the bite and loaded with melty chocolate chips that mix so well with the warm pumpkin flavor. They have just the right balance of sweet and cozy, making them a fantastic snack or dessert, especially on cooler days.
I love making these cookies because they’re so easy and always turn out super soft, which is my favorite texture for cookies. The pumpkin keeps them moist and gives the dough a nice, thick feel that’s fun to scoop and shape. Plus, the chocolate chips add little pockets of gooey sweetness that just melt in your mouth. I usually sneak a few while they’re still warm from the oven—it’s really hard to wait!
One of my favorite ways to enjoy these cookies is with a glass of cold milk or a warm cup of coffee. They’re also great for sharing with friends or sending to school in a lunchbox because they stay soft for days if you keep them in an airtight container. If you make a batch, I promise you’ll be tempted to keep coming back for more. They’re definitely a fall favorite in my house!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin, not pumpkin pie filling which has added sugar and spices. If fresh pumpkin is your choice, roast and puree it well. Pumpkin adds moisture and a mild earthy sweetness to the cookies.
Butter: Softened unsalted butter helps give these cookies their soft, tender texture. You can swap for margarine or coconut oil if needed, but butter gives the best flavor.
Spices: Cinnamon, nutmeg, ginger, and cloves create that cozy pumpkin spice flavor. If you don’t have cloves, just omit them or replace with a pinch of allspice.
Chocolate Chips: Semisweet works great for balanced sweetness. Feel free to use dark chocolate, milk chocolate, or even white chocolate chips for different flavors.
How Do You Make These Cookies Soft & Gooey?
The key to soft, gooey cookies lies in the balance of wet and dry ingredients, mixing technique, and baking time. Here’s what I do:
- Don’t overmix: When adding flour and spices, stir just until combined. Overmixing can make cookies tough.
- Use pumpkin for moisture: Pumpkin puree adds moisture without making the dough too runny.
- Bake just right: Bake until edges set but centers look soft and slightly underbaked—about 10-12 minutes. They firm up as they cool.
- Cool on the pan: Let cookies rest on the baking sheet for 5 minutes after baking so they set fully without drying out.
Following these steps helps you get that perfect soft texture with melty chocolate pockets. Enjoy every bite!
Equipment You’ll Need
- Mixing bowls – You’ll want at least two for wet and dry ingredients to keep mixing easy and clean.
- Hand mixer or stand mixer – Makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – Accurate measurements help the cookies turn out soft and tasty.
- Baking sheets – Non-stick or lined with parchment paper to prevent sticking and for easy cleanup.
- Cookie scoop or spoon – Helps you portion out even cookie sizes for uniform baking.
- Wire cooling rack – Lets cookies cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Swap semisweet for white chocolate chips or butterscotch chips for a sweeter, creamier twist.
- Add chopped pecans or walnuts for crunch and a nice contrast to the soft texture.
- Mix in a teaspoon of espresso powder to boost the chocolate flavor without adding coffee taste.
- Try adding dried cranberries or raisins for a chewy bite and tart balance to the sweet pumpkin.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- 1½ cups semisweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake per batch. Cooling adds about 5 minutes before you can enjoy these deliciously soft and gooey cookies. So, plan for roughly 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or use silicone baking mats for easy cleanup and to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth. Then add the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). This ensures the spices and leavening agents are evenly distributed.
4. Mix Dry Ingredients into Wet:
Slowly add the dry mixture to the wet mixture, stirring just until everything comes together. Be careful not to overmix—you want the dough soft and tender.
5. Add the Chocolate Chips:
Gently fold the chocolate chips evenly into the dough so every cookie gets some gooey chocolate goodness.
6. Shape the Cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
7. Bake to Perfection:
Bake the cookies for 10-12 minutes. They should look set around the edges but still a little soft and puffy in the center—this helps keep them gooey!
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Now, serve them up with your favorite drink and enjoy your soft, gooey pumpkin chocolate chip cookies!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree fresh pumpkin first. Make sure it’s well-drained so your dough doesn’t get too wet. Use the same amount as canned pumpkin puree.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before eating.
Can I Substitute the Chocolate Chips?
Definitely! Try white chocolate, milk chocolate, or even chopped nuts for a different twist. Just keep the quantity about the same to maintain the right texture.
Why Are My Cookies Not Soft and Gooey?
Make sure not to overbake—take them out when edges are set but centers still look slightly underdone. Also, avoid overmixing the dough, as that can make cookies tough instead of soft.
