Description
Soft pumpkin cookies with white chocolate chips and macadamia nuts. You get a chewy texture and warm fall flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugars until creamy. Add pumpkin, egg, and vanilla. Mix well.
- In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture. Stir until just combined.
- Fold in white chocolate chips and macadamia nuts.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12 minutes or until edges are set. Cool on pans for 5 minutes, then transfer to wire racks.
Notes
- You can refrigerate dough for 30 minutes to prevent spreading.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg