Can I use canned pumpkin pie filling for pumpkin white chocolate chip cookies?

No, you need to use pure pumpkin purée. Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe. Look for cans that say "100% Pure Pumpkin."

Why are my pumpkin white chocolate chip cookies cakey instead of chewy?

Pumpkin naturally creates a softer, cake-like texture in cookies. For chewier results, reduce the pumpkin to ¾ cup and add an extra egg yolk.

Can I make pumpkin white chocolate chip cookies ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Baked cookies keep well for 5 days at room temperature or in the freezer for 3 months.

What can I use instead of white chocolate chips?

If white chocolate isn't your thing, try butterscotch chips, cinnamon chips, or semi-sweet chocolate chips. All pair wonderfully with the pumpkin flavor.

Can I add oats to these pumpkin white chocolate chip cookies?

Yes! Replace ½ cup of the flour with quick oats for a heartier texture. Just note that the cookies will be slightly more dense and chewy.

Pumpkin White Chocolate Chip Cookies That Will Steal Your Fall Hearts 2025

Pumpkin White Chocolate Chip Cookies That Will Steal Your Fall Hearts

Print Recipe

Soft, chewy, and warmly spiced, these pumpkin white chocolate chip cookies combine pure pumpkin with creamy white chocolate for the ultimate fall treat. Perfect for baking with kids, sharing with friends, or cozying up with a cup of cider.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 12–14 minutes
Total Time: 1 hour
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin purée (not pumpkin pie filling)
2 cups white chocolate chips
½ cup chopped walnuts or pecans (optional)

Instructions

In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Beat in egg and vanilla, then mix in pumpkin purée until well combined (mixture may look curdled).
Gradually mix dry ingredients into wet ingredients just until combined.
Fold in white chocolate chips and nuts (if using). Dough will be soft.
Cover and chill dough for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough 2 inches apart.
Bake for 12–14 minutes until edges are golden and centers look slightly underdone. Cool on baking sheet for 5 minutes before transferring to wire rack.

Notes

Chilling the dough is essential for structure and flavor. Cookies taste even better the next day! For variation, use butterscotch chips or a sprinkle of sea salt on top before baking.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 12g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg

Keywords: pumpkin cookies, white chocolate chip cookies, fall cookies, pumpkin spice, soft cookies

Find it online: https://harmonymeal.com/pumpkin-white-chocolate-chip-cookies/