Macadamia Nut White Chip Pumpkin Cookies

Marg (CaymanDesigns)'s Note:

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.

• Total Time: 26 mins
• Prep Time: 15 mins
• Cook Time: 11 mins

Ingredients:

Yield: 36 cookies

• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon cardamom , ground (or substitute spices mentioned above)
• 1 teaspoon baking soda
• 1 cup butter , softened
• ½ cup sugar
• ½ 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

Directions:

1. Combine first 4 ingredients in a small bowl.
2. Beat butter and sugars in a large bowl until creamy.
3. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
4. Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar.
5. Bake in preheated oven at 350°F for 11-14 minutes.
6. Cool for 2 minutes, remove to wire rack to cool completely.

Reviews

[Bertie]

These have been an absolute hit with everyone every time I have made them. They are incredibly easy to make and just heavenly!

[the6-sranch]

Yummy! I made these without the macadamia nuts, and used the nutmeg and ginger suggested instead of cardamom.

[Chef #1410809]

Loved this cookie, its a keeper!