Pumpkin cookies with white chocolate chunks and macadamia nuts are a super moist, rich, soft, wonderful fall dessert and are year-round favorites.
How’s that for a long title?!
So I’m finally almost fully recovered from my 23 hour juice cleanse. Ha! I’m still feeling a little light-headed and I’m extra fond of food and eating anything I can get my hands on. WOW, drama much?! I will never hear the end of it from Mr. Wishes that I couldn’t even go one full day when most people juice for at least 3 days. HE, on the other hand, went 2 full days and said it was a cake-walk basically. What??!! Next time (if there IS a next time) I need to lock myself away in a room some place where I can’t look at pictures of food on the internet or see commercials for food on my TV constantly.
My husband, who normally isn’t a huge fan of pumpkin cookies, LOVED these cookies I’m sharing with you today and ate them like they were going out of style. He’s going to hate that I said that, but oh well. These cookies are cake-like and moist because of the pumpkin puree. If you’ve ever had pumpkin cookies before, you know what I’m talking about. If not, don’t be expecting the “normal” texture of a typical baked cookie. Your taste buds won’t care about the texture once you pop one of these babies in to your mouth!
Recipe source: adapted from closetcooking.com- Craving more? Sign up for the Wishes & Dishes Newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook , Twitter , Pinterest and Instagram for all of the latest updates!