I was just thinking the other day that I can hardly believe that I have not made anything with pumpkin yet this year!
I had a perfectly good can of organic pumpkin puree leftover from last year that I was itching to turn into a yummy creation.
I always make this Pumpkin Cheese Bread which everyone loves! But I was looking to try something new since it feels like forever since I have created a new recipe.
I started by rummaging through my pantry to see what I already had since I was probably not going to be running to the store any time soon. The first thing I saw was a bag of white chocolate chips that I had been saving for just the right recipe, and it got the wheels spinning!
I adore the decadent white chocolate macadamia cookies I make and figured this would give me the perfect opportunity to make a healthier version.
I mean pumpkin IS a veggie right 😉
My husband LOVES these cookies! My daughter refuses to eat pumpkin anything and my son is convinced he will hate them since they have squash like the Zucchini Cranberry Bread which everyone but him loved.
*Saving Dollars and Sense Tip: Do not make these when your children are around that way they have no idea that there are veggies in them 😉
Gather these ingredients to make your Pumpkin Cookies.
Then scroll down for full White Chocolate Pumpkin Cookies Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Pumpkin Cookies Ingredients
- All-purpose flour
- Baking soda
- Brown sugar
- Pureed pumpkin
- 1 large egg
- Vanilla extract
- White chocolate chips
- Macadamia nuts
How to Make Pumpkin Cookies
Preheat oven to 350° F.
Combine flour, cinnamon 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 into the sugar mixture until blended. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by spoonfuls onto baking sheets
Bake for 12 minutes and cool on wire racks.
You can print this recipe to keep for your own below.
White Chocolate Pumpkin Cookies w/ Macadamia Nuts
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 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 pureed pumpkin
- 1 large egg
- 2 teaspoons vanilla extract
- 1 bag 12 oz white chocolate chips
- 1/2 cup chopped macadamia nuts
- Preheat oven to 350° F.
- Combine flour, cinnamon 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 into the sugar mixture until blended. Gradually beat in flour mixture. Stir in morsels and nuts.
- Drop by spoonfuls onto baking sheets
- Bake for 12 minutes and cool on wire racks.