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

Description

Soft and chewy pumpkin white chocolate chip cookies packed with warm fall spices and creamy white chocolate. These cozy autumn cookies are easy to make, perfectly tender, and ideal for holidays, gatherings, or a comforting homemade treat.

Ingredients

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1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree, blotted
1 teaspoon vanilla extract
1 large egg yolk
1 cup white chocolate chips

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Instructions

Blot the pumpkin puree with paper towels to remove excess moisture.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Fold in the white chocolate chips evenly.
Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough onto the baking sheet.
Bake for 10–12 minutes until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is essential to avoid cakey cookies.
For extra texture, add chopped pecans or walnuts.
Store cookies in an airtight container for up to 5 days.
Cookie dough can be frozen for up to 2 months and baked directly from frozen.

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

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 14 g
Sodium: 95 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg