Pumpkin And White Chocolate Cookies
Sweet and spicy pumpkin cookies with white chocolate chips and toasted macadamia nuts, perfect for fall gatherings or cozy treats with rich flavors and delightful textures.
Ingredients
- 2 c. all-purpose flour ⓘ
- 2 tsp. ground cinnamon ⓘ
- 1 tsp. ground cardamom ⓘ
- 1 tsp. baking soda ⓘ
- 1 c. margarine, softened ⓘ
- 1/2 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1 c. solid pack pumpkin
- 1 egg ⓘ
- 2 tsp. vanilla extract ⓘ
- 8 oz. white chocolate chips ⓘ
- 2/3 c. coarsely chopped macadamia nuts, toasted ⓘ
Instructions
- Combine flour, cinnamon, cardamom, and baking soda in a small bowl.
- Beat butter, granulated sugar, and brown sugar in a large mixing bowl until creamy.
- Beat pumpkin, egg, and vanilla; then beat in the dry ingredients.
- Stir in white chocolate chips and toasted macadamia nuts.
Tips & Substitutions
For a softer cookie, avoid overmixing once the dry ingredients are added. If you don't have macadamia nuts, try substituting with chopped pecans or walnuts. For a richer flavor, consider adding a pinch of nutmeg or a splash of maple syrup. These cookies can also be made with dairy butter if preferred, but margarine helps them stay moist.
Serving Suggestions
These Pumpkin and White Chocolate Cookies pair beautifully with a warm cup of tea or coffee. Consider serving them alongside a scoop of vanilla ice cream for a delightful dessert. They also make a fantastic addition to holiday cookie platters, complementing other treats like Sand Tarts or Ginger Creams.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, microwave for a few seconds or warm in a preheated oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin And White Chocolate Cookies contains roughly 215 calories, with 2g protein, 34g carbohydrates, and 9g fat. It is a good source of dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and mash the pumpkin until it's smooth, and drain any excess moisture to prevent the cookies from becoming too wet. One cup of fresh pumpkin usually requires about a 1 1/2 pounds of raw pumpkin.
What can I substitute for white chocolate chips?
If you're looking for a different flavor, you can use dark or semi-sweet chocolate chips instead. Alternatively, butterscotch or caramel chips can provide a unique twist. Keep in mind that this will alter the taste profile of the cookies.
How can I make these cookies gluten-free?
To make gluten-free Pumpkin and White Chocolate Cookies, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, including the baking soda and chocolate chips, are gluten-free to ensure the entire recipe is safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).