WHITE MACADAMIA NUT COOKIES MEET PUMPKIN SPICE COOKIES IN THIS SCRUMPTIOUS FLAVOR FILLED NEW FALL FAVORITE TREAT!

What happens when you’re all-time favorite White Chip Macadamia Nut cookies combines with the flavors of Fall by adding Pumpkin and Spice? You end up with one amazing delicious new favorite cookie.

Stacks of Pumpkin White Chocolate Macadamia Nut Cookies on a Fall piece of paper.n

It isn’t technically Fall! I. Don’t. Care! I’m ready! I’ve said it before…I’ll say it again…I LOVE FALL!

Almost as much as I love the “Gilmore Girls” this time of year. Speaking of the Dynamic Duo… If the Gilmore girls needed a cookie to go with their Pumpkin Spice Latte…this would be it! (Please tell me I have Gilmore Girl Fans out there!)

Tender, moist and cakey with crispy edges! Loaded with creamy white chocolate chips, macadamia nuts, warm spices, and rich pumpkin. They scream “Hello Autumn”!!!

Norine holding a cookie with a bite out of it.

They’re sure to become a Fall Favorite…just like the residents of Stars Hallow. I can see a glass covered cake plate, piled high on “Luke’s” diner counter-top! (Someone find me a warm sweater, a cozy blanket, and the remote! I just walked out on Summer! Lol)

The recipe for these yummy Nestle White Chocolate Macadamia Nut Cookies was found in an old Favorite Cookies Cookbook. I followed it exactly, it makes 4 dozen cookies, and I love how simple and easy they are to make.

Here’s What You’ll Need to Make White Chip Pumpkin Cookies

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 cup Pure Pumpkin Purée. I love Libby’s.
1 large egg – chicken egg. Just wanna be clear here. Lol
2 teaspoons vanilla extract
2 cups (12-ounce package) Premier White Morsels – any brand will work, just be sure they are a good quality white chocolate.
2/3 cup coarsely chopped macadamia nuts, or walnuts. (I recommend macadamia nuts if you can splurge for them.
2 Tablespoons granulated sugar mixed with 1 teaspoon cinnamon for topping.

How To Make Pumpkin Macadamia Nut Cookies

Preheat oven to 350 °F.

In a medium size bowl combine flour, cinnamon, cloves (All the heavenly scents of Fall), and baking soda.

Flour, cinnamon, cloves, and baking soda in a small bowl.

Stir with a wire whisk to combine. This helps distribute everything evenly. It also helps to remove any lumps in the dry ingredients.

In the bowl of your stand mixer, beat butter, granulated sugar and brown sugar, until creamy.

Butter and sugars beaten together until creamy.

Add pumpkin, egg, and vanilla extract. I love the dark orange of the pumpkin! You just know it’s kicking this recipe up to new heights!

Pumpkin, Egg, and vanilla being added to mixing bowl.

Beat in the pumpkin, egg and vanilla on medium speed until blended.

Gradually beat in the flour mixture. I recommend doing this on low speed...unless you live for cleaning up flour all over your kitchen!

TIP: I use a large serving spoon to gradually spoon the dry ingredients to the wet to prevent the flour from flying everywhere!

Stir in the white chip morsels and chopped macadamia nuts.

TIP: You can use your mixer to mix in the chips and nuts.

Baking Pumpkin Macadamia Cookies

Using a cookie scoop, or large Tablespoon, drop by rounded tablespoon onto greased cookie sheets.

Let’s stop here for a minute and talk. The original recipe calls for you to grease your cookie sheet. This will give you a cookie that is crispy on the bottom and sides. It will also prevent the cookie from sticking.

You can also line your cookie sheets with parchment paper, or silicone baking mats. I used silicone baking mats when I make mine. If you’re like me and prefer a softer pumpkin cookie, this is the way to go. The parchment paper or baking mats will create a softer bottomed cookie.

TIP: For a pretty cookie, I place a 2-3 white morsels on top of each cookie dough mound and sprinkle a few chopped macadamia nuts on top too.

Cookie dough on baking sheet ready to go into the oven.

Flatten each rounded drop of cookie dough, slightly, with the back of a spoon or glass sprayed with non-stick cooking spray, dipped into granulated cinnamon sugar.

I used the bottom of a small plastic juicer. It works great!

Glass bottom coated with cinnamon sugar to press the top of each cookie.

Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes. This allows the cookies to “set”. Remove to wire racks to cool completely. (I know I say this…and I know you’ll try to eat them before they cool! It’s a game we play! Lol)

Store in airtight container. Cookies will hold up to 5 days.

Close-up photo of Pumpkin White Chocolate Chip Cookie.

Frequently Asked Questions and Answers

Do the Nuts for these cookies have to be roasted? Nope. They will add another depth of flavor and crunch if you do toast them…but it isn’t necessary. I didn’t and they turn out wonderfully.
How do I roast macadamia nuts? Preheat oven to 250 °F. Place nuts in a single layer on a baking tray. Give them a light spray with vegetable oil and sprinkle with a little salt (optional). Place the tray in the oven and roast for 8 minutes. Keep a close eye on them as macadamia nuts tend to burn easily. Nuts should be lightly golden.
Can I use fresh pumpkin in this recipe? Yes you can. You will need to roast your pumpkin, mash it, and substitute with the same exact measurements.
Can these cookies be frozen? Yes! I recommend freezing them in layers with wax paper or parchment between the layers, so the cookies don’t stick to each other. They will hold for 6–8 weeks in an airtight container in your freezer.
Do I have to add nuts to this cookie recipe? No you don’t. You can make them without nuts.

Other Favorite Cookie Recipes

As Always, Thank you for stopping by my Nest and visiting with me today. I hope you love this new cookie recipe as much as I do!

Happy Nesting,

Yield: 4 dozen

Pumpkin White Chocolate Chip Macadamia Nut Cookies

Name: Pumpkin White Chocolate Chip Macadamia Nut Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon baking soda; 1 cup (2 sticks) butter, softened; ½ cup granulated sugar; ½ cup packed brown sugar; 1 cup 100% Pure Pumpkin (not pumpkin pie mix); 1 large egg; 2 teaspoons vanilla extract; 2 cups (12-ounce package) Premier White Morsels; 2/3 cup coarsely chopped macadamia nuts or walnuts; 2 Tablespoons granulated sugar and 1 teaspoon cinnamon.

What happens when you're all time favorite White Chip Macadamia Nut cookies combines with the flavors of Fall by adding Pumpkin and Spice? You end up with one amazing delicious new favorite cookie.

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Ingredients

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 cup 100% Pure Pumpkin (not pumpkin pie mix)
1 large egg
2 teaspoons vanilla extract
2 cups (12-ounce package) Premier White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts
2 Tablespoons granulated sugar and 1 teaspoon cinnamon.

Instructions

Write instructions
Preheat oven to 350°F.
Combine flour, cinnamon, cloves and baking soda in a medium bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto a greased, or parchment lined baking sheet; flatter slight with back of spoon or greased bottom of glass dipped in a mixture of 2 Tablespoons sugar and 1 teaspoon cinnamon mixed until combined.
Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin White Chocolate Chip Macadamia Nut Cookies

Ingredients

Instructions

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