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White Chocolate Macadamia Nut Pumpkin Cookies
This White Chocolate Macadamia Nut Pumpkin Cookies recipe is an easy and delicious fall treat! They're quick and easy to make and come out perfectly soft and chewy!
Course
Dessert
Cuisine
Cookies, Fall, holidays
Prep Time
10
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
24
minutes
minutes
Servings
3
-4 dozen
Author
Jessy Freimann
Ingredients
1
stick unsalted butter
softened
¾
cup
canned pumpkin
¾
cup
granulated sugar
¾
cup
light brown sugar
packed
1
tsp.
vanilla extract
2
large eggs
2 ¼
cups
flour
1
tsp.
baking soda
1
tsp.
salt
½
tsp.
Pumpkin Spice
optional- add this if you want a more pronounced pumpkin flavor
1
cup
white chocolate chips
1
cup
macadamia nuts
roughly chopped
Instructions
Preheat the oven to 375 degrees and line a pan with parchment paper or a Silpat.
Beat butter, pumpkin, granulated sugar, brown sugar and vanilla until well combined.
Add the eggs one at a time beat after each addition.
Mix in the flour, baking soda, and salt gradually until everything is just combined.
Stir in the white chocolate chips and macadamia nuts.
Drop rounded Tablespoonfuls onto the baking sheets and bake for 12-14 minutes.
Cool and enjoy!
Notes
These last up to a few days in an airtight container on your counter- add a slice of bread to the container to help them stay moist.