Pumpkin White Chocolate Macadamia Nut Cookies
1 cup butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 eggs, room temperature and lightly beaten
1 cup pumpkin puree
2 teaspoons pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 cups quick cooking oats
2 cups white chocolate chips
2 cups coarsely chopped macadamia nuts
Preheat oven to 325 degrees.
Line baking pans with parchment paper.
Cream the butter and sugars together until well combined. Beat in the eggs ,vanilla then pumpkin puree. Combine until blended.
Add the remaining dry ingredients to a bowl and whisk to combine. Add to butter mixture and blend well. Stir in the chocolate and nuts.
Using a small ice cream scoop/disher scoop out the dough about 2 inches apart onto the baking sheets. Bake for about 12 -15 minutes until just set and edges are barely brown. Remove baking pan from oven and allow cookies to cool on baking sheets before removing.