Pineapple Pumpkin Cookies bring together the cozy flavor of pumpkin baking and the bright sweetness of crushed pineapple. This handwritten recipe makes a generous batch of soft drop cookies with cinnamon, ginger, chopped nuts, and shredded coconut. The combination has the practical charm of home baking: canned fruit, pantry spices, and a spoonful-at-a-time method that requires no rolling or cutting. Pumpkin gives the cookies their tender texture, while drained pineapple adds little bursts of fruit throughout. Nuts provide a gentle crunch, and coconut adds a pleasantly chewy finish. The card promises eight dozen, making these cookies especially suited to sharing at fall gatherings, filling cookie tins, or keeping the cookie jar ready for company.
Ingredients
- ½ cup butter ( or margarin, softened)
- ¾ cup brown sugar (packed )
- ¾ cup granulated sugar
- 1 egg
- 1 ¼ cups pumpkin (cooked and mashed, or canned pumpkin purée)
- ¾ cup canned crushed pineapple (drained)
- 3 cups sifted all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 cup chopped nuts
- ½ cup shredded coconut
Instructions
Step 1: Prepare the oven and baking sheets
- Preheat the oven to 350°F (175°C).
- Lightly grease the baking sheets.
Step 2: Cream the butter and sugars
- Beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add the egg and fruit
- Beat in the egg.
- Add the pumpkin and drained crushed pineapple.
- Mix well.
Step 4: Combine the dry ingredients
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
Step 5: Finish the dough
- Stir the dry ingredients into the pumpkin mixture just until combined.
- Fold in the chopped nuts and shredded coconut.
Step 6: Portion the cookies
- Drop small teaspoonfuls of dough onto the prepared baking sheets, leaving approximately 2 inches between them.
- Use small portions to approach the card’s stated yield of eight dozen.
Step 7: Bake
- Bake for 10 to 12 minutes, until the tops are set and the edges are lightly golden.
- The centers should feel soft without looking wet.
Step 8: Cool
- Let the cookies rest on the baking sheets for approximately 3 minutes.
- Transfer to wire racks to cool completely.
- Repeat with the remaining dough, allowing baking sheets to cool between batches.
Tips
- Drain the pineapple thoroughly. Press it gently in a fine-mesh strainer to remove excess juice.
- Measure the flour after sifting. The card specifies “3 cups sifted flour.”
- Choose your nuts. Walnuts or pecans work well with the pumpkin and warm spices.
- Use unsweetened coconut for less sweetness. Keep the quantity the same.
- Expect soft cookies. The pumpkin and pineapple give these a tender, cake-like texture.
- Check the first batch early. Small cookies can finish quickly, and oven temperatures vary.
- Cool before packing. Warm cookies can create condensation inside a storage container.
- Freeze extras. Freeze cooled cookies in a tightly sealed container, with parchment between layers.
Transcription of the Original Recipe
Read or copy the transcription
Pineapple Pumpkin Cookies Cream butter, brown 1/2 cup butter or 1/2 tsp. soda (sugar & granulated sugar until margarine 1/2 tsp. salt light & fluffy. Beat in egg, add 3/4 cup brown sugar 1 1/2 tsp. Cinnamon pumpkin & pineapple. Mix well. packed 1/4 tsp. ginger Sift together flour, baking - 3/4 cup granulated sugar 1 cup chopped nuts powder, soda, salt, cinnamon & 1 egg 1/2 cup shredded ginger. stir into pumpkin 1 1/4 cups cooked & mashed coconut mixture. add nuts & coconut. or canned pumpkin Drop by spoonfuls onto greased 3/4 cup canned crushed baking sheet. Bake at 350°F) 10 to 12 minutes. pineapple, drained 3 cups sifted flour 1/2 tsp. Baking powder Makes 8 dozen -
From Transcription to Instructions
We kept the original recipe's spirit but unpacked the quick notes into the instructions so you can cook without pausing to guess the next move. The original recipe tersely says "cream" and "drop by spoonfuls at 350°F, " while the instructions tell you to preheat to 350°F and lightly grease sheets before you begin, sift the dry spices with the flour, then fold in nuts and coconut. They also specify small teaspoon portions about 2 inches apart and a short 3‑minute rest on the sheet before cooling on racks, which just makes the sequence easier to follow.
Nutrition
Calories: 98kcalCarbohydrates: 15gProtein: 1.5gFat: 4gSaturated Fat: 1.6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 0.8gTrans Fat: 0.1gCholesterol: 9mgSodium: 35mgPotassium: 59mgFiber: 0.8gSugar: 8gVitamin A: 1020IUVitamin C: 0.8mgCalcium: 14mgIron: 0.6mg