November 29th marked a bit of a debut for myself as a baker and blogger. I hosted a Community Wide Cookie Swap, open to students of my university and residents of my community. A group of 20 people gathered, bringing their great recipes, knowledge of baking, and appetites. During the event, I passed out a card with my blog address, and announced a promise that I would be sharing all of the recipes within the next few weeks.
After sharing Coconut Cupcakes by Amy, we now have a recipe contributed by sisters Kellie and Kendra. These cookies are full of awesome flavor and fun mix-ins. Soft pumpkin cookies with macadamia nuts and white chocolate chips. Thanks for sharing this sweet treat Kellie and Kendra!
Macadamia Nut White Chip Pumpkin Cookies
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
½ cup granulated sugar
½ cup packed brown sugar
1 cup LIBBY’S 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-ounce package) NESTLE TOLL HOUSE Premier White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted
PREHEAT oven to 350°F
COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in large mixing 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 greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
BAKE for 11-14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.