Delight in these soft and flavorful cookies that combine the richness of white chocolate with the nuttiness of macadamia nuts, all wrapped in a pumpkin-spiced dough.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even baking.
In a medium bowl, whisk together the flour, cinnamon, cardamom, and baking soda.
Sifting the dry ingredients can help avoid lumps.
In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
Use room-temperature butter for a smoother mixture.
Add the pumpkin, egg, and vanilla extract to the butter mixture and mix until well combined.
Scrape down the sides of the bowl to ensure everything is mixed evenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the white chocolate chips and chopped macadamia nuts.
Gently fold to distribute the add-ins evenly without overmixing.
Drop tablespoon-sized portions of dough onto a greased or parchment-lined baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 11-14 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Cooling on the rack prevents the cookies from becoming soggy.
Serve the cookies with your favorite beverage and enjoy!
Pair with a warm drink for a cozy treat.
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