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Macadamia Nut White Chip Pumpkin Cookies

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“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.”
READY IN:
26mins
YIELD:
36-42 cookies
UNITS:
US

Ingredients Nutrition

Directions

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

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