Decadent Pumpkin Macadamia White Chocolate Cookies
These Decadent Pumpkin Macadamia White Chocolate Cookies are the perfect fall treat, combining the warm, cozy flavors of pumpkin and spices with the rich sweetness of white chocolate. Toasted macadamia nuts add a delightful crunch and a touch of tropical flavor, making these cookies a unique addition to any dessert table. Originally inspired by a blend of classic flavors, this recipe has evolved to create a harmonious balance of savory and sweet, ideal for cozy gatherings or a simple afternoon snack. Even without cardamom, this cookie offers a delicious experience, but feel free to explore the original spice blend for an extra layer of warmth. Whether enjoyed fresh out of the oven or stored for later, these cookies are sure to impress family and friends alike!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups
ground cinnamon
2 teaspoons
ground cardamom
1 teaspoon ((or substitute with 1/4 tsp nutmeg and 1/4 tsp ginger))
baking soda
1 teaspoon
butter
1 cup (softened)
granulated sugar
1/2 cup
brown sugar
1/2 cup (packed)
solid pack pumpkin
1 cup
egg
1
vanilla extract
2 teaspoons
white chocolate chips
2 cups
macadamia nuts
2/3 cup (coarsely chopped, toasted)
Instructions
1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly grease them.
2
In a small bowl, whisk together the flour, cinnamon, cardamom (or nutmeg and ginger), and baking soda until well combined. Set aside.
3
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy.
4
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until everything is well incorporated.
5
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6
Fold in the white chocolate chips and coarsely chopped, toasted macadamia nuts with a spatula until evenly distributed throughout the dough.
7
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or a greased glass dipped in sugar.
8
Bake in the preheated oven for 11-14 minutes or until the edges are lightly golden and the centers are set.
9
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are these cookies called?
These are Decadent Pumpkin Macadamia White Chocolate Cookies.
How many ingredients are in this recipe?
This recipe contains 12 ingredients.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the baking sheets?
Line two baking sheets with parchment paper or lightly grease them.
What type of flour is required for these cookies?
You should use 2 cups of all-purpose flour.
How much cinnamon is needed?
The recipe calls for 2 teaspoons of ground cinnamon.
Can I substitute the cardamom?
Yes, you can substitute the 1 teaspoon of ground cardamom with 1/4 teaspoon nutmeg and 1/4 teaspoon ginger.
How much baking soda should be used?
Use 1 teaspoon of baking soda.
Should the butter be melted or softened?
The butter should be softened before mixing.
How much sugar is used in the dough?
The recipe uses 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar.
What kind of pumpkin is used?
The recipe requires 1 cup of solid pack pumpkin.
How many eggs do I need?
You will need 1 egg.
How much vanilla extract is added?
Add 2 teaspoons of vanilla extract.
What type of chocolate chips are best?
The recipe calls for 2 cups of white chocolate chips.
How should I prepare the macadamia nuts?
The macadamia nuts should be toasted and coarsely chopped.
When do I whisk the dry ingredients?
Whisk the flour, cinnamon, cardamom, and baking soda in a small bowl at the beginning of the process.
How should I mix the butter and sugar?
Beat the butter and sugars together using an electric mixer until the mixture is light and fluffy.
At what speed should I add the flour mixture?
Gradually add the flour mixture on low speed until just combined to avoid overmixing.
How are the nuts and chocolate chips incorporated?
Fold the white chocolate chips and macadamia nuts into the dough with a spatula.
How much dough should I use per cookie?
Drop rounded tablespoons of dough or use a cookie scoop.
How far apart should I space the dough?
Space the cookies about 2 inches apart on the sheets.
Should I flatten the dough before baking?
Yes, gently flatten the tops with the back of a spoon or a greased glass dipped in sugar.
How long do the cookies need to bake?
Bake them for 11 to 14 minutes.
How can I tell if the cookies are done?
The edges should be lightly golden and the centers should be set.
How long should cookies cool on the pan?
Let them cool on the baking sheets for 2 minutes before moving them.
Where should the cookies finish cooling?
Transfer them to a wire rack to cool completely.
What are the main flavors of this cookie?
The cookies feature pumpkin, spices, white chocolate, and toasted macadamia nuts.
What are the tags associated with this recipe?
Tags include cookies, pumpkin, macadamia nuts, white chocolate, drop cookies, fall recipes, dessert, comfort food, and homemade.
Is this a good recipe for fall?
Yes, it is specifically described as a perfect fall treat with warm, cozy flavors.
What is the texture of these cookies?
They have a delightful crunch from the macadamia nuts and a soft center from the pumpkin.