Reviewed: Oct. 25, 2010

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 white & 1/2 wheat flour also. I'm into using pumpkin right now & this is a good cookie!

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Reviewer:

grammycindy

Cooking Level: Intermediate

Home Town: Irwin, Pennsylvania, USA

Living In: Eugene, Oregon, USA

Reviewed: Jan. 1, 2007

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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Reviewer:

MareK

Cooking Level: Expert

Home Town: Hop Bottom, Pennsylvania, USA

Living In: Clarks Summit, Pennsylvania, USA

Reviewed: Oct. 25, 2005

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, since 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 :)

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Reviewer:

CHill

Cooking Level: Expert

Reviewed: Nov. 1, 2003

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.

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Reviewer:

BETTEQ

Reviewed: Oct. 29, 2003

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.

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Reviewer:

KARYNJO

Reviewed: Oct. 28, 2003

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.

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