Why did my pumpkin cookies turn out cakey?

That usually happens when there’s too much moisture in the dough. Always blot your pumpkin puree with paper towels before adding it in. This helps you get those soft and chewy pumpkin white chocolate chip cookies instead of fluffy, cake-like ones.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best not to. Pumpkin pie filling already has added sugar and spices, which will throw off the flavor balance. Stick with 100% pumpkin puree for the perfect texture and authentic pumpkin flavor.

Can I freeze the cookie dough?

Yes! Scoop the dough into balls and freeze them on a tray first. Once solid, store them in a freezer bag for up to two months. You can bake them straight from frozen—just add a minute or two to the bake time.

How do I keep my cookies chewy after baking?

Store them in an airtight container with a small piece of bread inside. The bread helps retain moisture, keeping your pumpkin white chocolate chip cookies soft and chewy for days.

Pumpkin White Chocolate Chip Cookies – 7 Irresistible Fall Treats

Name: Pumpkin White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon pumpkin pie spice; ½ cup unsalted butter, softened; ¾ cup packed brown sugar; ¼ cup granulated sugar; ½ cup pumpkin puree (blotted); 1 teaspoon vanilla extract; 1 large egg yolk; 1 cup white chocolate chips

Description

Soft and chewy pumpkin white chocolate chip cookies bursting with warm fall spices, creamy white chocolate chips, and rich pumpkin flavor. These cookies are easy to make, perfectly balanced in sweetness, and deliver that cozy autumn comfort in every bite.

Ingredients

Scale

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ cup unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup pumpkin puree (blotted)
1 teaspoon vanilla extract
1 large egg yolk
1 cup white chocolate chips

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Instructions

Blot pumpkin puree with paper towels to remove excess moisture.
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree, egg yolk, and vanilla extract, and mix until smooth.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Gradually fold the dry ingredients into the wet mixture until combined.
Stir in white chocolate chips, reserving a few for topping.
Chill dough for 30 minutes to prevent over-spreading.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough onto the sheet.
Bake for 10–12 minutes until edges are lightly golden and centers are soft.
Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For best texture, don’t skip blotting the pumpkin puree — it prevents cakey cookies.
Store cookies in an airtight container with a small piece of bread to maintain softness.
Freeze dough balls up to two months for quick, fresh baking anytime.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15 g
Sodium: 95 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg