Macadamia Nut White Chip Pumpkin Cookies Recipe -
Macadamia Nut White Chip Pumpkin Cookies Recipe
  • READY IN 35 mins

Macadamia Nut White Chip Pumpkin Cookies

Recipe by  

"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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Original recipe makes 4 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. PREHEAT oven to 350 degrees F.
  2. COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
  3. BAKE for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2003

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.

Most Helpful Critical Review
Nov 22, 2002

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?


31 Ratings

Dec 04, 2002

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!

Dec 04, 2002

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.

Oct 20, 2003

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)!!

Dec 04, 2002

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.

Oct 24, 2005

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.

Oct 15, 2003

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.


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  • Calories
  • 1525 kcal
  • 76%
  • Carbohydrates
  • 163.1 g
  • 53%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 89.2 g
  • 137%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 793 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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