Soft Pumpkin White Chocolate Macadamia Cookies
These cookies combine pumpkin, white chocolate, and macadamia nuts for a soft, sweet treat. You get warm spices and creamy white chocolate in every bite.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 3/4 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix until combined.
- Gradually add the flour mixture to the wet ingredients. Stir until just combined.
- Fold in white chocolate chips and macadamia nuts.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12 to 14 minutes, or until edges are set and lightly golden.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough. This keeps cookies soft.
- Chill dough for 30 minutes if you want thicker cookies.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg