Macadamia and White Chocolate Pumpkin Cookies

On a chilly fall day I love to make soup and bake. Nothing warms you like yummy smells coming from the kitchen. One of my favorite fall cookies are Macadamia and White Chocolate Cookies. They are a delicious combination of pumpkin, spices, crunchy nuts, and sweet bits of white chocolate.

Because a can of pumpkin is now 1 3/4 cups, I usually make a batch and a half at a time.

I toast the macadamia nuts on a cookie sheet in a 325⁰F oven for 5 to 10 minutes, watching them closely and stirring occasionally.

Here is the recipe:

Macadamia and White Chocolate Cookies

2 Cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 Cup butter Softened
½ Cup Sugar
½ Cup packed light brown sugar
1 Cup Libby’s Solid Pack Pumpkin
1 egg
2 teaspoons vanilla extract
1 ½ Cups (10 oz.) white chocolate chips
2/3 Cup toasted macadamia nuts, coarsely chopped.

In small bowl, combine flour, baking soda, cinnamon, and cardamom; set aside. In large mixer bowl, cream butter and sugars. Add pumpkin, egg, and vanilla; beat until light and creamy. Add dry ingredients; mix well. Stir in vanilla chips and nuts. Drop by rounded tablespoon onto greased cookie sheets. Flatten slightly with back of spoon. Bake in preheated 350⁰F oven for 15 to 20 minutes, or until lightly browned. Cool slightly; remove from cookie sheet. Cool on wire racks. Makes 3 dozen cookies.