Get ready to revolutionize your baking game with the most irresistible cookie recipe that combines the cozy warmth of pumpkin with the luxurious crunch of macadamia nuts and the creamy sweetness of white chocolate! These aren't just cookies - they're a seasonal sensation that will have everyone begging for your secret recipe. Imagine biting into a soft, perfectly spiced cookie that captures the essence of autumn in every single bite. Whether you're a seasoned baker or a kitchen newbie, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then incorporate pumpkin puree and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in white chocolate chips and chopped macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear set but soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and consistent texture.
- Don't overmix the dough - this can lead to tough, dense cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- For extra flavor, lightly toast the macadamia nuts before chopping to enhance their nutty profile.
- If the dough seems too sticky, refrigerate for 30 minutes before scooping and baking.
- Check cookies a minute before recommended baking time - every oven is slightly different.
- Allow cookies to cool completely on wire racks to maintain their perfect texture.
- For maximum freshness, store in an airtight container with a slice of bread to keep them soft.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
