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The most soft and gooey pumpkin chocolate chip cookies you will ever eat! These fall cookies stay soft for days and are full three types of pumpkin spice: real pumpkin, pumpkin pudding mix, and pumpkin pie spice. They aren’t cakey thanks to blotting the pumpkin dry.

stack of three pumpkin chocolate chip cookies
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I’m a chocolate chip pudding cookie girl through and through, but sometimes you need a really good pumpkin cookie when everything fall takes over.

Out of all my pumpkin recipes, this is a classic. It’s right up there with soft pumpkin cookies with cream cheese frosting.

I’ve been testing and perfecting pudding cookies for over 5 years and I have some tried and true tips that will guarantee perfect cookies every single time.

They spread just enough with ultra thick centers that stay soft for days. I especially love them 20 minutes out of the oven when they firm up a bit but the gooey melted chocolate is pooling with each bite.

Why You’ll Love these Pumpkin Chocolate Chip Cookies

  • Chewy edges with a gooey center
  • Not cakey
  • Three types of pumpkin flavor—including real pumpkin
  • No chilling the dough!
  • Perfect for fall parties and holidays
  • Easy to customize with chopped nuts or other fall mix-ins
pumpkin chocolate chip cookies on a towel with a glass of milk

Ingredients You Need

Here are the simple ingredients for these chocolate chip pumpkin cookies. Jump to recipe for exact measurements.

  • Flour: make sure you measure it correctly, or weight it for best results.
  • Baking soda: to help them rise.
  • Salt and vanilla: for flavor.
  • Pumpkin pie spice: homemade or store bought works.
  • Butter: I like unsalted butter so I can control the amount of salt in the recipe.
  • Brown butter: I’ve made them successfully with both light and dark brown sugar.
  • Granulated sugar: for more sweetness and texture.
  • Pumpkin spice instant pudding mix: not the cook and serve kind. You don’t actually make the pudding, just empty the pudding package into the cookie dough.
  • Egg: use room temperature for best results.
  • Pumpkin: press as much moisture out of it as possible.
  • Semi-sweet chocolate chips: you can also use chopped chocolate, dark chocolate, or milk chocolate.

How to Make Pumpkin Chocolate Chip Cookies

These are the step-by-step instructions for this pumpkin chocolate chip cookie recipe. Jump to the recipe card for the printable instructions.

  1. Dry ingredients: whisk together the flour, baking soda, salt, and pumpkin pie spice in a medium bowl.
  2. Cream butter and sugar: beat the granulated sugar, brown sugar, and butter in a stand mixer with the paddle attachment or an electric mixer, on high speed for 2-3 minutes.
  3. Blot pumpkin puree: place a paper towel in a bowl and measure out the pumpkin. Fold the paper towel over and dab the pumpkin to remove as much moisture as you can. Add it to the butter mixture.
  4. Wet ingredients: Add the pumpkin pudding mix, egg, and vanilla extrac and beat for another 2 minutes, until it’s light and fluffy.
  5. Finish the dough: add half of the dry ingredients and mix on low speed to combine, then add the remaining flour the same way and turn the speed up to medium high until it’s well-combined. Stop to scrape down the bottom and sides of the bowl as needed.
  6. Stir in chocolate: Add chocolate chips and stir them well. I like to save about 1/3 cup for the tops of the cookies.
  7. Scoop and bake: use a very large cookie scoop, or scant 1/4 cup to measure out the dough and roll it into dough balls. Bake on a parchment lined baking sheet for 10-12 minutes, until the edges are set and the centers are just barely baked.
  8. Cool and serve: Allow them to cool for 5-7 minutes on the cookie sheet, until they’re solid enough to handle. I like to add more chocolate chips to the top at this point. Finish cooling on a wire rack.
chocolate chips on top of a freshly baked pumpkin cookie

Quick Tips

  1. Measure your flour correctly. Use the spoon and level method rather than sticking the measuring cup in and shaking it off. better yet, weigh it (and all your ingredients) with a food scale!
  2. Use truly room temperature butter. This is not soft, almost melted, butter. True room temperature butter should be about 60°F and feel cool to the touch. Just soft enough to cream. I find 1-2 hours on the counter is best.
  3. Blot the pumpkin dry: pumpkin adds a lot of moisture to these pumpkin cookies, so this is a must.
  4. Cream the butter and sugar the full time. This isn’t a suggestion—there’s a scientific reason this is a must. The sugar cuts into the butter, leaving little air pockets that rise and make your cookies thick and tall.
  5. Underbake them slightly. When it doubt, pull them out before you overbake them for the softest cookies. The edges should be set and the tops just barely wet and golden.
  6. Save some chocolate for the top. I love to press extra chocolate into the tops of freshly baked cookies. They

Most of these tips apply to all of my cookie recipes!

a bite taken out of a soft pumpkin cookie to see the melted chocolate chips inside

Cookies stay fresh covered at room temperature for up to one week. You can store them in an airtight container in the fridge for up to 2 weeks.

To freeze pumpkin cookie dough: scoop the dough into balls and arrange them on a cookie sheet. Transfer the entire tray to the freezer and freeze until solid. You can then transfer them to an airtight container or freezer bag to save space and they stay fresh for up to 4 months. Bake from frozen! Add 1-2 minutes to the bake time.

Freeze baked cookies: allow them to cool completely until the chocolate sets again. Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and enjoy room temperature or warm them up.

Tap stars to rate!
4.16 from 13 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
The most soft and gooey pumpkin cookies you will ever have! These fall cookies stay soft for days and are full three types of pumpkin spice: real pumpkin, pumpkin pudding mix, and pumpkin pie spice. They aren't one bit cakey thanks to blotting the pumpkin dry.

Save this Recipe!

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Servings: 14 cookies


  • 2 1/2 cups + 2 Tbsp all-purpose flour gluten-free if needed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup unsalted butter room temperature
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 3.4 ounces pumpkin spice instant pudding mix
  • 1 large egg room temperature
  • 1/2 cup pumpkin pure blotted dry with paper towels
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips


  • Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda, salt and pumpkin pie spice and set aside.
    2 1/2 cups + 2 Tbsp all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 1/2 teaspoons pumpkin pie spice
  • Using a stand or electric mixer in a separate bowl, beat the butter and sugar on high speed until light and creamy, 2-3 full minutes. Do not skip this step.
    1 cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar
  • Blot the pumpkin dry with paper towels to remove as much moisture as possible then add it to the dough with the pumpkin spice pudding mix, egg, and vanilla and beat on high for 2-3 additional minutes, until light and fluffy.
    3.4 ounces pumpkin spice instant pudding mix, 1 large egg, 1/2 cup pumpkin pure, 1 teaspoon vanilla extract
  • Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low to start so the flour doesn’t get everywhere. Turn the mixer up to high and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Add chocolate chips and stir with a rubber spatula until incorporated.
    2 cups semi-sweet chocolate chips
  • Drop cookies by ¼ cup onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely. Place baked cookies an air tight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
Last step! If you make this, please leave a review letting us know how it was!


  • Large rimmed baking sheet
  • Parchment paper
  • Stand Mixer or Electric Mixer
  • Cookie scoop or measuring cup

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Recipe Rating


  1. Ricki Davis says:

    5 stars

  2. Lindsey says:

    Hey Molly!
    Excited to try these cookies. This is basically the same recipe I use for all my cookies, just swap out tbe pudding flavor for whatever cookie I’m making. But this is the first I’ve ever seen that adds an additional “liquid”, the pumpkin purée. They still firm up enough to handle but keep that perfectly pudding cookie softness?

    1. Molly Thompson says:

      Hey Lindsey! Yes, they do. They’re a bit softer so if you feel like your dough is too sticky and prefer them more firm you can add flour 1 tablespoon at a time to see if that helps!

  3. Karly says:

    Whatever genius person first thought to put pudding in cookies is my idol. These look absolute amazing- can’t wait to try them!

    1. Molly Leonard says:

      Seriously, pudding cookies are hands down my favorite dessert!