Pumpkin White Chocolate Chip & Macadamia Nut Cookies
Prep time
Cook time
Total time
Pumpkin cookies with white chocolate chunks and macadamia nuts are a super moist, rich, soft, wonderful fall dessert and are year-round favorites.
Serves: 15 cookies, depending on size
  • ½ cup butter, softened
  • ½ cup brown sugar, packed
  • ½ cup white sugar
  • ½ cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup rolled oats
  • ½ cup white chocolate, coarsely chopped (or use baking chips)
  • ½ cup macadamia nuts, coarsely chopped
  1. Preheat oven to 350F.
  2. Cream the butter and sugar in a bowl.
  3. Beat in the egg, pumpkin and vanilla extract.
  4. Mix the flour, baking soda and salt in another bowl.
  5. Add the dry ingredients into the wet and mix in just until incorporated.
  6. Mix in the rolled oats, white chocolate and macadamia nuts.
  7. Place the dough onto a GREASED cookie sheet one heaping tablespoon at a time (you can also use parchment paper or Silpat lined baking sheet).
  8. Bake in the oven for 9-10 minutes. Mine were done at 11 - it depends on the size you made your cookies.
  9. Let them cool for about 5 minutes on baking sheet because they were be really soft, then transfer to wire rack to cool completely.
Recipe by Wishes and Dishes at https://wishesndishes.com/pumpkin-white-chocolate-chip-macadamia-nut-cookies/