Pumpkin White Chocolate Macadamia Nut Cookies

Pumpkin Desserts & Baked Goods

Pumpkin white chocolate macadamia nut cookies are chewy pumpkin cookies with crispy edges that are filled with pumpkin, white chocolate chips and macadamia nuts in every bite! Made simply with just a handful of ingredients, you’ll fall in love with these delicious cookies!

pumpkin white chocolate macadamia nut cookies

Pumpkin cookies are hands down one of my favorite treats to enjoy during pumpkin season and this white chocolate macadamia nut twist is a no brainer! White chocolate chips complement pumpkin SO well (if you haven’t tried adding white chips to pumpkin pancakes, I highly recommend it!)

I know fall is still a little ways away when I’m writing this post, but in my opinion there’s no wrong time to start getting in the mood. I already saw this pumpkin candle at the store two weeks ago, and yes I totally bought it. 🙂

soft pumpkin cookies with crispy edges

Oat flour gives these cookies a chewy, soft texture on the inside with crispy edges on the outside so if you love cookies with soft middles, these are for you.

Your kitchen will smell like the warm, cozy scents of fall while these bake and I promise this will be a pumpkin cookie recipe you’ll want to make again, and again! Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin because it’s simply the best when it comes to canned pumpkin.

thin and crispy pumpkin cookies with white chocolate chips and macadamia nuts


No matter the time of year you’ll always find Libbys 100% Pure Pumpkin in my pantry. Truly iconic when it comes to baking, Libby’s has been the leading producer of canned pumpkin for generations. I’m sure your mom or grandma always used Libby’s to make pumpkin pie at Thanksgiving just like mine did.

It’s great to know that there are no additives, chemicals, or preservatives used in the production or canning process of Libby’s 100% Pure Pumpkin and that sustainability is a major part of their mission when it comes to growing and harvesting pumpkins.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. Super cool, right?

I think it’s important for everyone to consider more sustainable practices in their everyday lives and I applaud companies like Libby’s that are making it their mission to do the same.

ingredients for pumpkin white chocolate macadamia nut cookies

equipment / utensils

gluten free pumpkin white chocolate chip macadamia nut cookies with oat flour

Pumpkin White Chocolate Macadamia Nut Cookies

Maggie Michalczyk, RDN
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Servings 18 cookies


  • 1/2 cup unsalted butter softened
  • ¾ cup light brown sugar
  • 1 tsp. vanilla extract
  • ¼ cup Libby’s 100% Pure Pumpkin
  • 1 ¾ oat flour gluten free if desired
  • 1 tsp. pumpkin pie spice or cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup white chocolate chips
  • ½ cup macadamia nuts roughly chopped


  • Using a hand mixer, cream the softened butter and sugar. Next, add vanilla extract and pumpkin until all combined.
  • Whisk together the oat flour, pumpkin pie spice, baking soda, and salt. Add to the wet ingredients and mix to combine.
  • Fold in the white chocolate chips and chopped macadamia nuts.
  • Use a cookie scoop to portion out the dough and place on a baking sheet. Gently flatten them just a little bit with the palm of your hand.
  • Bake for approximately 11-13 minutes. Cool on a wire rack and enjoy.
  • Store in a sealed container on the counter or in the fridge for up to a week.

This recipe was proudly created in partnership with Libby’s. I hope you love it! If you make them be sure to tag me at Once Upon a Pumpkin on Instagram!

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