Macadamia Nut White Chip Pumpkin Cookies
Soft, chewy, and bursting with seasonal warmth, these Macadamia Nut White Chip Pumpkin Cookies are a fall-inspired twist on a classic treat. Featuring creamy pumpkin puree, warming spices like cinnamon and nutmeg, and the perfect balance of sweet white chocolate chips and buttery macadamia nuts, these cookies are a texture lover’s dream with delightful crunch and velvety indulgence in every bite. Easy to prepare in under 30 minutes, they’re perfect for cozy autumn gatherings or as a festive addition to your holiday dessert table. For maximum flavor, enjoy them fresh from the oven or paired with a hot cup of spiced cider!
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Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 0.75 cup Pumpkin puree
- 2 teaspoons Vanilla extract
- 1 large Egg
- 1 cup White chocolate chips
- 0.75 cup Macadamia nuts, coarsely chopped
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 minutes.
Step 4
Add the pumpkin puree, vanilla extract, and egg to the butter-sugar mixture. Beat until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 6
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly underdone. Avoid overbaking to keep the cookies soft.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1310.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5300.6 |
| Total Fat 263.1g | 0% |
| Saturated Fat 124.1g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 521.5mg | 0% |
| Sodium 3091.5mg | 0% |
| Total Carbohydrate 706.9g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 436.7g | |
| Protein 64.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 754.7mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 2266.1mg | 0% |
Source of Calories