While I was looking through pumpkin recipes recently, I came across the idea of pumpkin chocolate chip cookies which sounded so good that I had to try them right away! I had not thought to use pumpkin in cookies before but I knew that it would be a killer combo. When I went to see if I had any chocolate chips, I happened to stumble across some macadamia nuts first. I looked at the container and thought, I have just enough for a batch of cookies and then inspiration struck! Why not add pumpkin to some white chocolate chip and macadamia nut cookies? White chocolate chunk and macadamia nut cookies are my all time favourite cookie and so with that thought I instantly had a new plan.
I pulled out my trusty white chocolate and macadamia nut cookies recipe and I proceed to add some pumpkin puree . Since the pumpkin puree would be adding some moisture I figured I would need some more dry ingredients to balance things out. I was going to just add some more flour but then I thought; Why not add some rolled oats? Rolled oats add a great texture to cookies and they provide the perfect excuse to lie to yourself and say that that makes them healthier. š I have to say that the aroma of the pumpkin and white chocolate baking in the oven was heavenly! When I first bit into one of the cookies, they definitely lived up to my expectations, taking an already fantastic cookie and elevating them to even further heights!
Pumpkin White Chocolate Chip and Macadamia Nut Cookies
Pumpkin rolled oats cookies with white chocolate and macadamia nuts.
ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup white chocolate, coarsely chopped
- 1/2 cup macadamia nuts, coarsely chopped
directions
- Cream the butter and sugar in a bowl.
- Beat in the egg and vanilla extract.
- Mix the flour, baking soda and salt in another bowl.
- Mix the dry ingredients into the wet.
- Mix in the rolled oats, white chocolate and macadamia nuts.
- Place the dough onto a cookie sheet one table spoon at a time.
- Bake in a 350F/180C preheated oven for 8-10 minutes.
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White Chocolate Chunk and Macadamia Nut Cookies
Apricot White Chocolate and Macadamia Nut Blondies
Pumpkin Pie White Hot Chocolate
Caramel Apple Snickerdoodles
Lemon Curd White Chocolate Chip Cookies
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Butter Pecan Cookies
Lord have mercy on my taste buds!
I don't care for pumpkin but this one I'm going to try….MmmmM!
Yum! Those sound delicious.
I love this combination kevin!
So many fabulous pumpkin recipes around at the moment, but these have really got my tastebuds dancing!
These look like a must-try! Yum!!
What a great idea! This will be my next cookie on baking day. Can't wait.
Ooo I'm convinced..these are on my baking list for tomorrow!!
I just recently discovered your blog and I love the way you come up with flavor combinations! You're an inspiration š
Sounds like you were truly inspired! As for your cookies, they sound like a dream.
those cookies look amazing! i love the pumpkin and white chocolate combo. i made a similar cookie a couple of weeks ago, but i removed the moisture from the pumpkin by cooking it on the stove first.
Genius! I'm officially enamored with these.
Kevin, you managed to take one of my favorite types of cookie (white chocolate macadamia nut) and add in my obsession (pumpkin)… it's just too much! Actually, it's just right :). I will have to make these sometime soon.
Those look and sound so good!
Great combo of flavors – anything with those ingredients must be amazingly good.
Oh my gosh, YUM. These look FaBuLoUs!!! I might have to make these ASAP!
mmmm, delicious!
Oh Kevin you have done it again…,simply outstanding cookie idea. Looks delish my friend!
I think I just found something I'm bringing to the Thanksgiving spread, thank you!
Did you use bakers white chocolate or a white chocolate bar?
these look amazing must try soon!
http://chloesnacks.blogspot.com/
As I was making these today I noticed that you did not say when to add the pumpkin into the dough…..I just put it in after the egg! Thought you might like to know so you could fix it!
Have a blessed day!
Esther
I noticed that too and did the same thing.
Kevin, is it possible to give measurements in grams in addition to cups? The dough is more like a thick batter so I added a bit more flour and oats.
thanks so much for the recipe! making a batch right now.
Bless you!
iiiiiiiiinteresting =) You always come up with really cool ingredient combos – keep it up! love reading these =)
(ok ok and making them!)
xoXOxo
Jenn L @ Peas & Crayons
All these recipes are convincing me I shouldn't give up on pumpkin season just yet. I love the idea of pumpkin and white chocolate together! š
Sues
Pumpkin and white chocolate is a wonderful flavor combination. Love these!
Tiff: Either good quality baking chocolate or a chocolate bar. This time I used a big brick of Callebaut.
The DeL Sisters: Good catch! I have fixed the recipe.
sounds wonderful, I would never have thought of adding purees to a cookie!! I must try this out one day š
Yay! I have another pumpkin recipe to try out this season. Thanks for this š They sound heavenly!
Mine came out like little cakes š whyyy?????
Adrienne L: Not good! Things to check: Are you measuring the flower by lightly spooning it into the measuring cup rather then scooping it with the meaning cup? You used butter? Thing to try: Try using a tablespoon or two less flower or a tablespoon more butter. After creaming the butter and sugar well, you don't want to over mix the remaining steps, I mix by hand.
Oh man, I just made these and they are divine š I can't stop eating them!
A little cakey like Adrienne's but still definitely a cookie!
These look delicious! I featured them with other pumpkin recipes at: http://projectqueen.org/delicious-pumpkin-desserts
i used a quarter of the sugar and half the butter, and they were great!
I love white chocolate cookies too!
I made these following the recipe exactly (but doubling it) and they were insane! Skeptical husband doubted the flavor combination and then promptly at six of them right off the cooling rack. MIL ate at least 4 so that scored me "cookie points." I felt like it needed just a touch of something. Maybe cinnamon or a dash more salt.
These are SO good! Next time I would also double it – they didn't last long! I used 1/2 white flour and 1/2 whole wheat. Fantastic – will be making these again for sure.
Made two batches of these today. I'm not much for white chocolate, so I had the idea of using Butterscotch chips instead. While I was picking them up, I discovered cinnamon chips existed! Bought some of those to try too.
Both batches are quite delicious! The cinnamon chips are a bit more subtle, which works well with the subtle pumpkin flavour. I guess I made mine much smaller, as I ended up with 2 dozen of each.
STACEY MARTINSON: Both the butterscotch and cinnamon chips would be good in these! I just happen to have some cinnamon chips on hand! š
These were really great! Next time I’ll double the recipe as these were really very good and gone in no time. I didn’t have enough a/p flour to make a cup, so used used 1/2 white flour and 1/2 whole wheat. Also my family don’t really like nuts so left the Macademia out. Will be making these again.
Like your recipes, but your ads are driving me crazy I think Iām going to have to delete you and block you try to save a recipe and the only thing I can get is sunglass advertisement very annoying