Pumpkin-Pine Cookies Recipe - Allrecipes.com
  • READY IN 26 mins

Pumpkin-Pine Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    10 mins
  • COOK

    8 mins

    26 mins


  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 More Reviews

Most Helpful Positive Review
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 :)

Most Helpful Critical Review
Jan 01, 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.


7 Ratings

Oct 27, 2003

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

Oct 26, 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!

Nov 03, 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.

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.

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

* Percent Daily Values are based on a 2,000 calorie diet.

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