Go Back Email Link

Pumpkin-White Chocolate Chip Cookies


  • 1 cup LIBBY’S 100% Pure Pumpkin, find it in the baking aisle
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup apple sauce
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup white chocolate chips
  • ¾ cups chopped Macadamia nuts
  • ¼ cup packed shredded coconut
  • Ice cream if you want to make ice cream sandwiches vanilla and salted caramel are good choices


  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • In a large bowl, whisk together pumpkin, both sugars, applesauce, egg, and vanilla until mixed well.
  • In a separate bowl combine flour, baking powder and soda, cinnamon, salt, ginger, and nutmeg.
  • Add flour mixture to pumpkin mixture and use a wooden spoon to stir together.
  • Stir in chocolate chips, macadamia nuts, and coconut. Use your fingers to break apart the clumps of coconut before you add it.
  • Drop by heaping tablespoonfuls onto prepared pans and slightly flatted mounds of dough with your fingers or the back of a spoon.
  • Place in preheated oven and bake 12-15 minutes, or until no longer doughy on top.
  • Let cool for a few minutes and use a spatula to transfer to cooling racks. To make ice cream sandwiches, cookies should be refrigerated first to firm them up some and ice cream should be softened a little to make it easier to spread.


Makes 20-22 cookies