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."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
26mins
Ingredients:
12
Yields:
36-42 cookies
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ingredients

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directions

  • 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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Reviews

  1. These have been an absolute hit with everyone every time I have made them. They are incredibly easy to make and just heavenly!
     
  2. Yummy! I made these without the macadamia nuts, and used the nutmeg and ginger suggested instead of cardamom.
     
  3. 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!
     
  4. These were delicious!!! I will add more spice next time, but they are a hit!
     
  5. 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.
     
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RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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