Macadamia Nut White Chip Pumpkin Cookies Recipe #3560
I'm not sure where I got this recipe from originally but the combinations fascinated me. When I went to make them I didn't have any cardamom (and almost past out when I saw the price of a little bottle!) so I used 1/4 tsp. nutmeg and 1/4 tsp. ginger in place of it. I loved the results! If I every can afford the cardamom (ha ha!) I'll try the recipe again as written.
26 min | 15 min prep
36 -42 cookies
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon cardamom, ground (or substitute spices mentioned above)
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup solid pack pumpkin
- 1 egg
- 2 teaspoons vanilla
- 2 cups white chocolate chips
- 2/3 cup macadamia nuts, coarsely chopped, toasted
- Combine first 4 ingredients in a small bowl.
- Beat butter and sugars in a large bowl until creamy.
- Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
- Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar.
- Bake in preheated oven at 350°F for 11-14 minutes.
- Cool for 2 minutes, remove to wire rack to cool completely.
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5 stars