Macadamia Nut White Chip Pumpkin Cookies

Macadamia Nut White Chip Pumpkin Cookies

In this recipe:

based on 99 reviews
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20 min.
46 min.
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
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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.

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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!

- Christina Rebbert from Essex, MD

Best Cookie Ever

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!!

- Ruth Lewis from Fresno, CA

Macadamia Nut White Chip Pumpkin Cookies

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.

- rene hale from CLINTON TOWNSHIP, MI

Fantastic cookies

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.

- Margrit Simkins from Egg Harbor Twp., NJ

the BEST pumpkin choc. chip cookies

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.

- linda ruff from glendale, AZ

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 1530
  • Calories from Fat: 806
  • Total Fat: 89.6g (138% of DV)
  • Saturated Fat: 53.1g (266% of DV)
  • Cholesterol: 177mg (59% of DV)
  • Sodium: 908mg (36% of DV)
  • Carbohydrates: 161.5g (52% of DV)
  • Dietary Fiber: 7g (28% of DV)
  • Sugars: 108.3g
  • Protein: 17.4g
  • Vitamin A: 36% of DV
  • Vitamin C: 6% of DV
  • Calcium: 29% of DV
  • Iron: 53% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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