Pumpkin and Pineapple Cookies Recipe #12467
Cookies with a twist
by Cheryl E
19 min | 10 min prep
6 dozen cookies
- 1/2 cup butter or margarine
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 cup canned pumpkin
- 1/2 cup drained crushed pineapple
- 1 cup chopped pecans
- 1 cup quick-cooking rolled oats
- 2 cups sifted flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup milk
- Cream butter and sugars until light and fluffy.
- Beat in egg, then beat in pumpkin and pineapple.
- Stir in nuts and oats.
- Sift together dry ingredients and add alternately with milk to creamed mixture.
- Drop by teaspoonfuls about 2"apart onto a greased baking sheet.
- Bake in a 350-f oven for 8-10 minutes.
- Place cookies on a rack to cool.
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5 stars