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Pumpkin-Pine Cookies

sal

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

26 m servings 72 cals
Original recipe yields 60 servings (5 dozen)

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Directions

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  • Prep

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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.

Nutrition Facts


Per Serving: 72 calories; 3.5 g fat; 9.7 g carbohydrates; 1 g protein; 9 mg cholesterol; 26 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

they were ok needed more pineapple and don't really know if that would do it I already had added more. They were moist the only thing I can say for them.

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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...

they were ok needed more pineapple and don't really know if that would do it I already had added more. They were moist the only thing I can say for them.

Good basic recipe BUT ...spices should be doubled; I'd add lots more cinnamon, allspice. I frosted some and filled some with lemon frosting to "kick it up" a bit.

These were almost too moist - even after I increased the bake time to 15 minutes. I liked the flavor but no one else in my house liked them.

Very yummy, soft and chewy with great pumpkin flavour. I don't notice the pineapple taste at all so I would consider leavig it out next time to make the cookie a little crispier.