White Chocolate Pumpkin Cookies with Macadamia Nuts Recipe
This pumpkin cookie recipe allows you to make soft-textured drop cookies by adding white chocolate chips and macadamias into the spiced dough. You quickly mix the ingredients and distribute them on the tray with a spoon; There are short tips for consistency and cooking time in the how-to section.
Ingredients
1. Dry ingredients
2. Wet ingredients
3. 1 package (about 1 cup) pumpkin puree (canned or homemade, drained)
4. Additions
Step-by-Step Method
Prepare the oven and tray
Preheat the oven to 180°C. Lay baking paper on the tray; Since the cookies will spread, we will leave space between them.
Mix dry ingredients
Mix flour, cinnamon, cardamom and baking soda in a bowl with a fork. Do not skip this step to ensure even distribution of spices.
Beat butter and sugar
In another bowl, beat the butter with granulated sugar and brown sugar for 1–2 minutes. The mixture should look creamy, it doesn't have to be completely foamy.
Add pumpkin, egg and vanilla
Add pumpkin puree, egg and vanilla and mix briefly. If the pumpkin is too watery, drain it for 5 minutes to maintain the consistency of the dough.
Add dry ingredients to wet mixture
Add the dry mixture in 2 batches. Mix with spatula just until combined; Over mixing may make the cookies tough.
Add chocolate and macadamia
Fold the white chocolate chips and chopped macadamia into the dough. Make sure it is distributed evenly in each spoon.
Share on tray
Portion the dough with tablespoons and place it on the tray. If you want, you can slightly wet the spoon to make it easier to shape.
Bake and rest
Cook for 11 minutes; The edges may become hard and the middle part may remain slightly soft. Leave it on the tray for 5 minutes, then transfer it to the wire rack.