“A spicy and moist pumpkin cookie with crushed pineapple and pecans mixed in.” - by sal
Ingredients
Adjust Servings
Original recipe yields 5 dozen
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (60 total)
- Calories
- 72 cal
- 4%
- Fat
- 3.5 g
- 5%
- Carbs
- 9.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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, sinc..." See moree the pineapple is juicier than pumpkin, I added 1/4 cup of flour. I used 1 cup of brown sugar instead of 1 1/2 of white, and since I don't like nuts in my cookies, I just left 'em out! I would add a bit more spice to them too. Love 'em though, and I will make them again! I love baking in the fall :)"
Jo M
"A mounded cookie, doesn't spread much: soft, tasty and moist. Getting everything out and measured took longer than mixing and cooking...." See more"
grammycindy
"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 used 1/2 ..." See morewhite & 1/2 wheat flour also. I'm into using pumpkin right now & this is a good cookie!"
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