Pumpkin White Chocolate Chip Cookies Pack a Flavorful Punch

Chocolate chip, oatmeal, sugar and peanut butter. They are all great, predictably delicious cookies. But sometimes you need a change. This recipe, which comes to us from Grosse Pointe Patch editor Sara Martin, is a mouthful of flavors all in one bite.

By combining the ever-popular and seasonal pumpkin puree into this cookie recipe, along with a surprisingly large amount of cloves and cinnamon in addition to white chocolate chips, you have a different treat to take to Halloween parties or even for Thanksgiving.

Although the recipe doesn't call for it, you can also use part whole wheat and part regular flour to make it a little more healthful. You may also substitute shortening for the butter, and walnuts for the macadamia nuts, if that is your preference (or use no nuts at all). Here is Sara Martin's Chef's Secret Pumpkin and White Chocolate Chip Cookies:

2 cups flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup pumpkin puree

1 egg

2 teaspoons vanilla extract

1 package white chocolate chips

1 cup chopped macadamia nuts

Combine the four dry ingredients in a small bowl and set aside. Beat the butter and sugars until blended and slowly add the pumpkin puree. Once mixed, add the egg and vanilla. Blend thoroughly and slowly add the dry mixture until completely blended.

Stir in chocolate chips and nuts. Drop by teaspoonfuls onto a cookie sheet and bake 11-14 minutes at 375 degrees.

Whether you use these cookies as a dessert, to place around a pumpkin pie or all for yourself, enjoy the rich taste of pumpkin with a little bit of sweet!