Macadamia White Chocolate Pumpkin Cookies Recipe
This pumpkin cookies recipe mixes warm spices into a soft drop-cookie dough, then folds in white chocolate chips and chopped macadamias. The ingredients come together in one bowl with a quick chill-free method; the how-to steps include simple tips for keeping the dough thick and the centers tender.
Ingredients
1. Dry mix
2. Wet mix
3. Mix-ins
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175–180°C). Line a baking sheet with parchment so the cookies lift off easily.
Combine the dry ingredients
In a bowl, mix flour, cinnamon, cardamom, and baking soda until evenly blended.
Cream butter and sugars
In a larger bowl, beat the butter with granulated sugar and brown sugar for 1–2 minutes, just until creamy.
Add pumpkin, egg, and vanilla
Mix in pumpkin puree, the egg, and vanilla. If your pumpkin seems watery, drain it briefly to keep the dough thicker.
Stir in the dry mix
Add the dry ingredients in two additions and fold until you no longer see dry flour. Stop mixing as soon as it comes together.
Fold in chips and macadamias
Gently stir in the white chocolate chips and chopped macadamia nuts so they’re spread throughout the dough.
Scoop onto the tray
Drop spoonfuls of dough onto the baking sheet, leaving space between each one. A slightly damp spoon helps with shaping.
Bake and cool
Bake for about 11 minutes; the edges should look set while the centers stay a bit soft. Cool on the tray for 5 minutes, then move to a rack.