Pumpkin White Chocolate Chip Macadamia Nut Cookies
I love making pumpkin cookies. They always have that amazing muffin-like texture, fluffiness and moistness in every bite. Then when you throw in some white chocolate chips and macadamia nuts, it becomes absolute heaven. I will eat every single cookie until they are all gone! Okay maybe not all of them because I am a bit of a health nut freak but you get what I’m saying.
Now these may just be the perfect cookies to bring to your Thanksgiving dinner. It’s a quick and simple recipe, and it gives the folks a nice break from the usual Thanksgiving pumpkin pie (although there’s really nothing wrong with having pumpkin pie all the time). And as you know, homemade cookie dough can last up to a month in the fridge (but I actually prefer the 3-4 day rule of thumb) so you can make these the night before and pop them in the oven Thanksgiving morning. Yes, it’s that’s easy for fresh, delicious, homemade cookies.
Pumpkin White Chocolate Chip Macadamia Nut Cookies (adapted from Closet Cooking):
Yields 24 cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/3 cup rolled oats, optional*
- 1/2 cup white chocolate chips
- 1/2 cup coarsely chopped macadamia nuts
*I omitted this at the last minute mainly because I didn’t want such a big batch of cookies but also because I wanted to maintain that light and airy pumpkin muffin-like texture.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine the flour, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 2-3 minutes.
Beat in egg, pumpkin puree and vanilla until well combined.
Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add the rolled oats (if using), white chocolate chips and macadamia nuts and gently toss to combine.
Drop tablespoons of batter onto prepared baking sheet.
Place into oven and bake until slightly golden at the edges, about 10 minutes.*
Remove from oven and cool on a wire rack.
*The bake time can vary a bit depending on how much liquid there is in the pumpkin puree.
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