Macadamia Nut White Chip Pumpkin Cookies

Macadamia Nut White Chip Pumpkin Cookies

  • Prep Time: 15 mins
  • Total Time: 26 mins
  • Yield: 36-42 cookies

    • About This Recipe

    “I’m not sure where I got this recipe from originally but the combinations fascinated me. When I went to make them I didn’t have any cardamom (and almost past out when I saw the price of a little bottle!) so I used 1/4 tsp. nutmeg and 1/4 tsp. ginger in place of it. I loved the results! If I every can afford the cardamom (ha ha!) I’ll try the recipe again as written.”

    Ingredients

  • 2cupsflour
  • 2teaspoonscinnamon
  • 1teaspooncardamom, ground( or substitute spices mentioned above)
  • 1teaspoonbaking soda
  • 1cupbutter, softened
  • 1/2 cupsugar
  • 1/2 cupbrown sugar, packed
  • 1cupsolid pack pumpkin
  • 1egg
  • 2teaspoonsvanilla
  • 2cupswhite chocolate chips
  • 2/3 cupmacadamia nuts, coarsely chopped, toasted

    • Directions

  • Combine first 4 ingredients in a small bowl.
  • Beat butter and sugars in alarge bowl until creamy.
  • Beat in pumpkin, egg and vanilla until well mixed;gradually beat in flour mixture. Stir in chips and nuts.
  • Drop by roundedTbls. onto greased baking sheet; flatten slightly with back of spoon orgreased bottom of glass dipped in sugar.
  • Bake in preheated oven at 350°F for 11-14 minutes.
  • Cool for 2 minutes, remove to wire rack tocool completely.

    • Reviews

  • “These have been an absolute hit with everyone every time I have made them.They are incredibly easy to make and just heavenly!”

  • “Yummy!I made these without the macadamia nuts, and used the nutmeg and ginger suggested instead of cardamom.”

  • “These were delicious!!!I will add more spice next time, but they are a hit!”

  • “Very good cookies – moist and chewy.Great texture w/ the nuts and chips.
    The only thing that I think is missing from this recipe is salt.I don’t use salted butter when I bake, but I think the recipe needs salted butter or a teaspoon of salt.”

  • “Loved this cookie, its a keeper!”

  • “I made this recipe as written with the cardamom.It adds an exotic and good taste to the cookies that I think you should try.They disappeared from this house!It’s a soft cookie.The crunchy outside is gone after the first day so eat them fast.”

  • “If you like pumpkin pie, you’ll love this. It almost taste like a pumpkin pie in a cookie to me. They came out crunchy on the outside and very soft on the inside.”

  • “ooooh my gosh! These are soooo good.Family loves loves these too!”

  • “Yummmm, we love these cookies! It is one of our favorites to eat all year round. It’s the same recipe I have, except there is no cardamom in the ingredients. ( I will have to try that spice!) I believe I got my recipe off of Libby’s pumpkin. These cookies have great flavor and texture. Can’t go wrong with this cookie.”

  • “i gave these out last year on halloween to friends and people are begging for them this year!i did use the cardamom and i think that was a good choice.”

  • “Theses cookies are great and easy. If I make tem again I would reduce the butter by 1/3 and reduce the chips by 1/3.”

  • “I made these without the nuts because I didn’t have any.I did however have the cardomom and I thought it added a wonderful delicate flavor to the cookies.A little more interesting than the usual spices used with pumpkin.Overall, I think the flavor combinations work beautifully together.”

  • “Wonderful!!! My husband has been craving a cookie like this since he sampled one at a bakery. They hit the spot! I did not change anything, I did use the spice substitute suggested.Thank you for the awesome recipe!”

  • “I liked these, but they weren’t as spicy as I wanted them to be. Next time I would add some ginger. My husband, however, said “mmmm, ooohh, yum!”. He loved them. I used pecans, as that’s what I had on hand.”

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