Macadamia Nut White Chip Pumpkin Cookies

Level: Easy
Prep Time: 20 min
Cook Time: 11 min
Cooling Time: 15 min
Yields: 4 dozen


Macadamia Nut White Chip Pumpkin Cookies are a crunchy, rich and wonderful cookie. Pumpkin adds a luscious moistness to these year-round favorites.


  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 2/3 cup coarsely chopped macadamia nuts or walnuts, toasted


PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, cinnamon, cloves and baking soda in small 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 prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.

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.


by C. Christina , Essex, MD on Nov. 2009

These cookies were terrific! I wondered if the combination of pumpkin and white chip would go together and it was perfect. I will definitely make these again!

Best Cookie Ever

by R. Ruth , Fresno, CA on Apr. 2009

Recently I made this recipe using original Tollhouse Morsels and walnuts. I made the dough one day and refrigerated it overnight. I baked them the following day and were they ever a sensation!! A chocolate chip expert tells me that they are the VERY BEST COOKIE EVER, without a doubt. Now I keep baked cookies in my freezer for the times that I only want one or two cookies. Thanks to Libby's Pumpkin the cookies stay moist and are simply wonderful. My search for the ultimate cookie is over!!

Macadamia Nut White Chip Pumpkin Cookies

by r. rene , CLINTON TOWNSHIP, MI on Nov. 2008

I made these for my sister when she moved into her new apartment. She loved them! I don't think she had any left at the end of theday. I substituted pceans and added dried cherries; they were delicious.

Fantastic cookies

by M. Margrit , Egg Harbor Twp., NJ on Dec. 2007

I made these on a Sat. night and by Sun. morning they were GONE!!! These are simply the best and easiest I have ever made. I followed the recipe just as stated and what a cookie! The best.

the BEST pumpkin choc. chip cookies

by l. linda , glendale, AZ on Dec. 2006

i use semi-sweet chips instead. it makes them taste soooo much better. i get so many requests for these cookies that i have to bake them throughout the year too.


by S. Stephanie , CLIFTON, VA on Dec. 2006

I substituted walnuts for the macadamia nuts (as my friend's brother is allergic to the macadamias), but these cookies were incredible! We questioned whether there'd be enough dough to bake, and the baked result was even better! We just got a letter back from him requesting more!

Great Cookies!

by P. Patricia , Alhambra, CA on Dec. 2006

Very simple recipe and the cookies are fantastic. I've been experimenting a little with a few batches. Cranberries are a great addition!


by J. , on Nov. 2006

I always get request for these cookies. I do change things around a little bit. I do not use pumpkin instead I had a little bit of milk and taste just as good. I always get request for my cookies whenever I bake for work.

Very Good

by O. Olivia , PIKEVILLE, KY on Nov. 2006

These cookies were very good. Soft and very flavorful.

Pumpkin Cookies

by J. Janet , AURORA, CO on Oct. 2006

We tried these cookies today. We substituted pecans for the macadamia nuts. The cookies are wonderful! They are soft and moist. The white chips, pecans and pumpkin are a great combination.