Directions

Preheat oven to 350 F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.

In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.

Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add macadamia nuts.

Cook, stirring constantly, until nuts are browned.

Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough.

Place dough on a lightly floured surface and divide into 4 portions.

Lightly flour hands and shape each portion into a 1 × 15” long log.

Place logs 3” apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes.

Reduce oven temperature to 300.

Cut each log diagonally into 1/2” slices using a serrated knife. Place slices on ungreased cookie sheets.

Bake for 15 minutes. Cool completely on wire racks.

Cooking Tips *You can also choose to toast the nuts in the oven. Spread nuts in a single layer on a baking sheet. Place in 350 degree oven. Toast until golden, 12 to 15 minutes. Cool completely.