Pumpkin-Pine Cookies

7
sal 21

"A spicy and moist pumpkin cookie with crushed pineapple and pecans mixed in."

Ingredients

26 m {{adjustedServings}} servings 72 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 72 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Stir together the flour, baking soda, baking powder, cinnamon and cloves; set aside.
  2. In a large bowl, cream together the butter, sugar and egg until smooth. Stir in the pumpkin and cream. Gradually mix in the dry ingredients until well blended and then stir in the oats, pineapple and pecans. Drop dough by tablespoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until bottoms begin to brown. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
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Reviews

7
  1. 7 Ratings

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These are yummy! I only had 1 cup of pumpkin left (needed to use it up), so I used 1 cup of crushed pineapple with it. Still can't taste the pineapple that much, but they're nice and moist. Also...

A mounded cookie, doesn't spread much: soft, tasty and moist. Getting everything out and measured took longer than mixing and cooking.

This was a good cookie, even though I made a few changes. I will keep this recipe! I used apples instead of pineapple only because it's apple time of year. I will used pineapple next time. I use...