Ingredients for Macadamia Nut White Chip Pumpkin Cookies
- Flour
- Cinnamon
- Substitute: 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger
- Baking Soda
- 1 cup (2 sticks) softened unsalted butter
- Sugar
- Brown Sugar
- Solid Pack Pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- White Chocolate Chips
- Macadamia Nuts
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How to Make Macadamia Nut White Chip Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and the nutmeg/ginger mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup white chocolate chips and 1 cup chopped macadamia nuts.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Gently flatten each cookie slightly with the back of a spoon or a glass dipped in sugar.
- Bake for 11-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
46g
Fat
27g
Carbs
5g