Honey Pumpkin White Chip Macadamia Cookies
Indulge in the warm, cozy flavors of fall with these irresistible Honey Pumpkin White Chip Macadamia Cookies—where soft, chewy perfection meets rich nutty crunch. Combining the sweetness of real honey, creamy pumpkin puree, and fragrant pumpkin pie spice, these cookies are a delightful twist on classic autumn treats. Bursting with pockets of melty white chocolate and the buttery goodness of chopped macadamia nuts, they strike the perfect balance between sweet decadence and satisfying texture. Ready in just 25 minutes, these seasonal delights are perfect for holiday gatherings or cozy evenings at home. Serve them warm for an extra gooey center or enjoy at room temperature for a tender, flavorful bite. Don't miss out on this ultimate fall cookie recipe that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 0.5 cups (softened) unsalted butter
- 0.5 cups (packed) brown sugar
- 0.25 cups granulated sugar
- 2 tablespoons honey
- 0.5 cups pumpkin puree
- 1 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoons pumpkin pie spice
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups white chocolate chips
- 0.5 cups (roughly chopped) macadamia nuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and honey until light and fluffy.
Mix in the pumpkin puree and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the white chocolate chips and chopped macadamia nuts using a spatula.
Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set and the centers still look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies warm or at room temperature, and enjoy your delicious Honey Pumpkin White Chip Macadamia Cookies!
Nutrition Facts
Calories |
3228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 443.2 g | 161% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 258.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
