Macadamia Nut White Chip Pumpkin Cookies

"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."
Macadamia Nut White Chip Pumpkin Cookies created by Marg CaymanDesigns
Ready In:
36-42 cookies




  • 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.

Join The Conversation

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  1. RM L.
    The recipe comes from an old Hershey's Cookies and Bars recipe book that I still have. I have made these so many times and they are out of this world! I use Pumpkin Spice instead and sometimes I use Walnuts and they are just as good. This cookie is like eating a piece of candy! It's a holiday favorite!
  2. Mrs. Wright
    These were delicious!!! I will add more spice next time, but they are a hit!
  3. jennifertworek
    Very good cookies - moist and chewy. Great texture w/ the nuts and chips.<br/>The only thing that I think is missing from this recipe is salt. I don't use salted butter when I bake, but I think the recipe needs salted butter or a teaspoon of salt.
  4. Lesliejane23
    Loved this cookie, its a keeper!
  5. lynmadhal
    I made this recipe as written with the cardamom. It adds an exotic and good taste to the cookies that I think you should try. They disappeared from this house! It's a soft cookie. The crunchy outside is gone after the first day so eat them fast.



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