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Macadamia Nut White Chip Pumpkin Cookies


  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp baking soda
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup Libby’s 100% Pure Pumpkin
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups (12-oz. pkg.) Nestle Toll House Premier White Morsels
  • 2/3 cup coarsely chopped macadamia nuts or walnuts, toasted


  1. Preheat oven to 350F.
  2. Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.
  3. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts.
  4. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
  5. 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. Makes 4 dozen cookies.

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