Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Macadamia Nut White Chip Pumpkin Cookies

White chocolate and macadamia have long been companions in cookies, but with recipes for Libby's canned pumpkin like this one, those cookies get even better! Pumpkin recipes are naturally good, and how can you beat cookies with ingredients as yummy as these?


See this recipe and more in 55 Awesome Pumpkin Recipes.

Cooking Time14 min


  • 2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup Libby's solid pack pumpkin
  • 1 egg
  • 2 teaspoons vanilla
  • 2 cups white chocolate chips
  • 2/3 cup macadamia nuts, coarsely chopped and toasted


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

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I've never gotten more compliments! These are so moist and delicious. I used Shedd Spread instead of butter and had to add a bit more flower because the batter was a bit thin, but they baked up beautifully in 15 minutes.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Bacon Lover's Southern Fried Cabbage

Bacon Lover's Southern Fried Cabbage is an excellent side dish that will complement many meals. Made with simple, yet delightful… Continue reading: "Bacon Lover's Southern Fried Cabbage"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It