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.
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