| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Vanilla chips and crunchy macadamia nuts make a supremely rich cookie; pumpkin adds a luscious moistness to these year-round favorites.

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 butter or margarine (2 sticks), 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
1 package (12-oz) NESTLÉ® TOLL HOUSE® Premier White Morsels
2/3 cup coarsely chopped macadamia nut*, toasted

1. Preheat oven to 350° F.
2. 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.
3. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
4. 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.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.