Pumpkin cookies with white chocolate chips and macadamia nuts are a delicious variation of traditional cookies that combine the sweet and spiced flavor of pumpkin with the crunchy texture of macadamia nuts and the smooth taste of white chocolate. This type of treat has its roots in American cuisine, especially popular during the fall and in celebrations like Thanksgiving, when pumpkin is a star ingredient.
In other Latin American countries, although pumpkin is mainly used in savory dishes, it has been gradually incorporated into pastries. In Mexico and Colombia, for example, variations of pumpkin desserts can be found, although these cookies do not have a specific, distinct name; they are generally recognized as pumpkin cookies or spiced cookies. The popularity of these cookies has grown thanks to American culinary influence and the trend of integrating nuts and spices into homemade desserts.
How to Make Pumpkin Cookies with White Chocolate and Macadamia Nuts
To begin, combine the flour, cinnamon, cardamom, and baking soda in a small bowl and mix well to integrate all the dry ingredients.
In a large bowl, cream the butter with the sugar and brown sugar until you get a smooth and creamy mixture that will be the sweet and rich base for the cookies.
Add the pumpkin puree, egg, and vanilla to the creamy mixture, beating until all the ingredients are well combined and the mixture is homogeneous.
Gradually add the flour mixture to the wet mixture, integrating it little by little to avoid lumps and achieve a consistent dough.
Fold the white chocolate chips and macadamia nuts into the dough, mixing gently to distribute them evenly.
Using a spoon, drop rounded portions of the dough onto a previously greased baking sheet, making sure to leave space between each cookie.
Flatten each portion slightly with the back of a spoon or with the bottom of a glass that has been greased and dipped in sugar to prevent sticking.
Bake in a preheated oven at 350°F (approximately 175°C) for 11 to 14 minutes, or until the cookies are golden around the edges.
Let the cookies cool on the baking sheet for 2 minutes and then transfer them to a wire rack to cool completely before serving.
