Recipe by Libby's® Pumpkin
"Vanilla chips and crunchy macadamia nuts make a supremely rich cookie; pumpkin adds a luscious moistness to these year-round favorites."
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butter or margarine
packed brown sugar
LIBBY'S® 100% Pure Pumpkin
1 (12 ounce) package
NESTLE® TOLL HOUSE® Premier White Morsels
coarsely chopped macadamia nuts
A very good pumpkin cookie! I modified the recipe a little. First, I used more brown sugar; 2/3 cup brown, 1/3 white. I also used walnuts instead of macadamia. I made this with white chips and with butterscotch. Both delicious, but the color of the butterscotch and the cookie almost match, and they are more fall festive. These cookies have an almost cake-like consistency, so for chewier ones I slighty undercook them, although undercook may be too strong a term. Instead of taking them out when the edges are turning brown, I took them out when the edges were just starting to think about turning brown-if that makes any sense! Maybe 2-3 minutes off the normal baking time.
Very tasty either way.
Tasted fine but came out very crumbly! Also, the presentation wasn't that great. Maybe something was incorrect about the amount of pumpkin or flour?
We Loved these cookies. I took fifthteen of them to work and they were all gobbled up. I used chocolate covered Mac Nuts and added 1/2 cup of milk and 2 cups of old fashioned uncooked oatmeal. These were very hearty and moist, a definite keeper!
This is a great recipe. It's easy and delicious. Make sure not to overcook!! I followed the recipe as to the amounts of white chocolate chips and nuts, but next time I'm going to add less chips and more nuts. It wasn't very balanced. Overall, these cookies are fabulous.
These are the BEST cookies I have EVER made!! I followed the recipe to the letter and they couldn't be more perfect. My husband enjoyed them so much he asked me to make another batch (which he kept all to himself)!!
I had to give this recipe out so-o-o many times. Some people that loved these don't even like pumpkin! This was very easy and a great cookie for the Holidays.
This recipe turned out pretty good. I substituted chocolate chips and pecans because that is what I had on-hand. The end result looked like cookies but tasted more like muffins, consistency-wise. I used slightly more pumpkin than the recipe called for and did not have any problems with the dough being too wet or with the finished cookies crumbling at all.
WOW! These cookies were fantastic! I omitted the white chips and nuts
and replaced it with butterscotch chips that I melted and just drizzled on top
of the cookies when they cooled.My husband doesn't eat many sweets and
he raved about these cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Macadamia Nut White Chip Pumpkin Cookies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 803
Rated, reviewed, and ready to satisfy your sweet cravings.
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