Soft & Gooey Pumpkin Chocolate Chip Cookies are the perfect treat when you want something sweet, soft, and a little fall-flavored. These cookies mix warm pumpkin with melty chocolate chips, making each bite full of gooey happiness. The pumpkin keeps them nicely soft, not dry at all, which I love since it feels like a cozy hug in cookie form.
I’m a big fan of how these cookies bake up thick and chewy without being too heavy, and the chocolate chips add just the right amount of sweetness. I like to pull them out of the oven when they’re still a little warm so that the chocolate is perfectly melty. That’s my favorite moment—when the cookie is soft, gooey, and just a little sticky from those chocolate chips.
These cookies are great for sharing with friends or just enjoying with a glass of milk or a cup of coffee. I often make a batch to bring to fall gatherings or to keep on hand when I want something quick and comforting to munch on. They almost disappear too fast because everyone loves how soft and chocolatey they are, especially with that subtle pumpkin twist that makes them a bit special.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. It adds moisture and softness. If you can’t find canned, you can roast fresh pumpkin and puree it yourself for a fresh taste.
Butter & Sugars: Softened butter makes the dough creamy. Using both granulated and brown sugar keeps the cookies soft and adds a touch of chewiness thanks to the brown sugar’s moisture.
Spices: Cinnamon, nutmeg, ginger, and cloves give cozy fall flavor. Feel free to adjust amounts or omit cloves if you prefer a milder taste.
Chocolate Chips: Semi-sweet chips balance the pumpkin’s earthiness. Dark chocolate intensifies flavor, while milk chocolate adds extra sweetness. You can swap for white chocolate for a different twist.
How Do You Get Soft, Gooey Cookies Every Time?
Softness comes from balancing wet and dry ingredients and careful baking. Here’s how to nail it:
- Use softened (not melted) butter to create a creamy base that blends well with sugars.
- Don’t overmix the dough; mix just until ingredients combine to avoid dense cookies.
- Watch the baking time carefully. Take the cookies out when edges are set but centers look slightly underbaked—that’s key for gooey centers.
- Let them cool on the baking sheet a few minutes before moving. This helps them firm up while staying soft inside.
Following these tips, you get cookies that are thick, tender, and perfectly melty with chocolate chips. Warm right from the oven is best for that gooey feel!
Equipment You’ll Need
- Baking sheets – sturdy and flat for even baking; lined with parchment or silicone mats to stop sticking and make cleanup easy.
- Mixing bowls – one large for wet ingredients and another for dry; having two helps you mix evenly without overworking the dough.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth, but you can also mix by hand if needed.
- Measuring cups and spoons – accurate measurements keep cookie texture just right every time.
- Cooling racks – lets your cookies cool evenly and stay crisp on the edges without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a similar texture but a milder, sweeter flavor.
- Try white chocolate chips or butterscotch chips instead of regular chocolate chips for a sweeter, creamier taste.
- Add 1/2 cup chopped nuts like pecans or walnuts to add crunch and a toasty flavor contrast with the soft cookie.
- Mix in 1/2 teaspoon pumpkin pie spice or extra cinnamon for a stronger spice kick if you love that warm fall flavor.
Soft & Gooey Pumpkin Chocolate Chip Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients & Spices:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
Add-ins:
- 1 ½ cups semi-sweet or dark chocolate chips
How Much Time Will You Need?
Preparing and baking these cookies takes about 25-30 minutes total. You’ll spend 15 minutes mixing and scooping the dough, and around 10-12 minutes baking each batch. Plus, allow 5 minutes cooling time on the baking sheet to get that perfect soft and gooey texture!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a big bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s nice and fluffy. Beat in the egg, then stir in the pumpkin puree and vanilla extract until everything is smooth and combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these together evenly helps spread the warm spices throughout your cookies.
4. Make the Dough:
Slowly add the dry ingredients into the wet pumpkin mixture, mixing just until everything is combined. Don’t overmix — just stir until you don’t see flour anymore. Then fold in the chocolate chips evenly.
5. Scoop and Bake:
Drop rounded tablespoons of dough onto your prepared baking sheets, giving each cookie room to spread. Bake for 10-12 minutes until the edges look set but the centers still look slightly soft. This way, your cookies stay soft and gooey in the middle!
6. Cool and Enjoy:
Let the cookies cool right on the baking sheet for 5 minutes so they firm up just a bit. Then move them to a wire rack to cool completely if you like, or dig in right away for that warm, melty chocolate chip goodness.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin for the best flavor. Make sure it’s cooked and strained well to avoid extra moisture that can affect cookie texture.
How Should I Store These Cookies to Keep Them Soft?
Store in an airtight container at room temperature for up to 3 days. Adding a slice of bread to the container helps keep them extra soft by retaining 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 from frozen, adding a minute or two to the baking time.
What’s the Best Way to Make These Cookies Extra Gooey?
Don’t overbake! Remove cookies when their edges are set but the centers are still slightly soft and underbaked. Let them cool on the baking sheet so they finish setting perfectly gooey inside.