White chocolate macadamia nut cookies don’t get enough love so I threw some pumpkin into the mix and topped them with the always popular sprinkle of sea salt.
I realize I just participated in #PumpkinWeek last week, but I was on a pumpkin-inspired roll and I just couldn’t stop myself. These were the result of a coworker’s birthday and remembering that he not-so-subtly told me once that his favorite dessert was white chocolate macadamia nut cookies. I stored that away in my brain for when his birthday came around (as I am the resident baker for birthdays in the lab) and here we are! Of course I had to get a little creative so I added pumpkin and a sprinkle of sea salt on top. As if you needed confirmation, they were a resounding success and was told that the sprinkle of salt on top was key (as I expected based on previous cookies).
Bob laughed at me when I told him the story behind these cookies, saying that he can’t wait for the day someone tells me what their favorite thing is and I just make it as is without trying to get fancy or creative with it. If you explicitly ask me I’ll make something exactly the way you want it, but I have yet to get a complaint about a variation on a favorite when presented as a surprise and thus has not been deterred from my usual trend. Consider these cookies proof.
As for spiffy wedding updates, we finally picked our venue and will be making it official today after work by paying the deposit to reserve our date! It’s like it’s really happening now! You’d like that would’ve happened when we finalize my ring design (it’ll probably be more real when it is done and on my hand) but now the deadline has been set and the clock is ticking. No pressure right? Pass me another cookie…
Coarse sea salt, optional but strongly recommended
Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
In a medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt; set aside.
Add both sugars to the cooled butter and beat until well blended. Beat in the vanilla, and egg yolk until light and creamy. Stir in pumpkin until smooth. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and nuts by hand using a wooden spoon or silicone spatula.
Using a medium cookie scoop, roll 2 tablespoons of dough into balls and place on a plate or tray. Sprinkle with sea salt, if using. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
Bake for 9 minutes or until edges are set (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.