Best 2 Macadamia Nut White Chip Pumpkin Cookies Recipes

Indulge in the symphony of flavors with our tantalizing Macadamia Nut White Chip Pumpkin Cookies. These delectable treats are a delightful fusion of classic pumpkin spice and the rich, buttery crunch of macadamia nuts and white chocolate chips. Each bite offers a harmonious blend of warm spices, sweet pumpkin, and the nutty, subtly sweet essence of macadamia nuts, perfectly complemented by the creamy richness of white chocolate chips. These cookies are not just a seasonal delight; they are an explosion of flavors that will captivate your taste buds all year round.

In this article, we present two irresistible variations of these cookies: the classic Macadamia Nut White Chip Pumpkin Cookies and the Vegan Macadamia Nut White Chip Pumpkin Cookies. Our classic recipe caters to those who love traditional baking, while our vegan version offers a delightful alternative for those with dietary preferences or allergies. Both recipes are carefully crafted to ensure the perfect balance of flavors and textures, making them a hit among cookie enthusiasts of all kinds.

So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more. Get ready to create these remarkable Macadamia Nut White Chip Pumpkin Cookies that will be the stars of your next gathering, whether it's a cozy family get-together or a festive holiday party.

Let's cook with our recipes!

MACADAMIA NUT WHITE CHIP PUMPKIN COOKIES

Macadamia Nut White Chip Pumpkin Cookies image

I'm not sure where I got this recipe from originally but the combinations fascinated me. When I went to make them I didn't have any cardamom (and almost past out when I saw the price of a little bottle!) so I used 1/4 tsp. nutmeg and 1/4 tsp. ginger in place of it. I loved the results! If I every can afford the cardamom (ha ha!) I'll try the recipe again as written.

Provided by Marg CaymanDesigns

Categories Drop Cookies

Time 26m

Yield 36-42 cookies

Number Of Ingredients 12

Ingredients

2 cups flour
2 teaspoons cinnamon
1 teaspoon cardamom, ground (or substitute spices mentioned above)
1 teaspoon baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup solid pack pumpkin
1 egg
2 teaspoons vanilla
2 cups white chocolate chips
2/3 cup macadamia nuts, coarsely chopped, toasted

Steps:

Combine first 4 ingredients in a small bowl.
Beat butter and sugars in a large bowl until creamy.
Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar.
Bake in preheated oven at 350°F for 11-14 minutes.
Cool for 2 minutes, remove to wire rack to cool completely.

Nutrition Facts : Calories 165.6, Fat 10.2, SaturatedFat 5.4, Cholesterol 20.7, Sodium 91.7, Carbohydrate 17.4, Fiber 0.5, Sugar 11.5, Protein 1.7

WHITE CHOCOLATE MACADAMIA NUT COOKIES III

White Chocolate Macadamia Nut Cookies III image

I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.

Provided by Levee

Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut

Time 45m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 13 g, Cholesterol 18.7 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.6 g, Sodium 85.1 mg, Sugar 7.7 g

Tips:

For the best flavor, use fresh pumpkin puree. If you don't have any on hand, you can make your own by roasting a pumpkin and then pureeing it.
If you don't have macadamia nuts, you can substitute another type of nut, such as walnuts or pecans.
Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
If you don't have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet.
Bake the cookies until they are just set, about 10-12 minutes. If you overbake them, they will be dry and crumbly.

Conclusion:

These macadamia nut white chip pumpkin cookies are a delicious and festive treat that is perfect for fall. They are soft and chewy with a perfect balance of pumpkin, macadamia nut, and white chocolate flavors. Whether you are looking for a snack, a dessert, or a holiday gift, these cookies are sure to please everyone.

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