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Macadamia Nut White Chip Pumpkin Cookies recipe

Macadamia Nut White Chip Pumpkin Cookies.

Vanilla chips and crunchy macadamia nutsmake a supremely rich cookie; pumpkin adds a luscious moistnessto these year-round favorites.

Recipe: Macadamia Nut WhiteChip Pumpkin Cookies

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup butter or margarine (2 sticks), softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
1 package (12-oz) NESTL ® TOLL HOUSE® PremierWhite Morsels
2/3 cup coarsely chopped macadamia nut*, toasted

  • Preheat oven to 350°F (175°C).
  • Combine flour, cinnamon, cloves and bakingsoda in small bowl. Beat butter, granulated sugar and brown sugarin large mixer bowl until creamy. Beat in pumpkin, egg and vanillaextract until blended. Gradually beat in flour mixture. Stirin morsels and nuts.
  • Drop by rounded tablespoon onto greasedbaking sheets; flatten slightly with back of spoon or greasedbottom of glass dipped in granulated sugar.
  • Bake for 11 to 14 minutes or until centersare set. Cool on baking sheets for 2 minutes; remove to wireracks to cool completely.

    Makes 4 dozen.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.


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