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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 minutes.
Add the pumpkin puree, vanilla extract, and egg to the butter-sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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.
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.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.1 g | 337% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 706.9 g | 257% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 436.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 755 mg | 58% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2266 mg | 48% | |
*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.
