Pumpkin and Pineapple Cookies
Infuse your cookie jar with the perfect blend of autumnal warmth and tropical flair with these irresistible Pumpkin and Pineapple Cookies! This unique recipe combines the earthy richness of pumpkin puree with the bright, tangy sweetness of crushed pineapple for a truly one-of-a-kind treat. Each cookie is delicately spiced with cinnamon and nutmeg, creating a warm and cozy flavor profile that's enhanced by the optional crunch of chopped pecans or walnuts. Soft and cakey in texture, these cookies are quick to whip up—ready in under 30 minutes—and perfect for fall gatherings, holiday cookie trays, or everyday snacking. With simple ingredients and a delightful balance of flavors, these cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Canned pumpkin puree
- 0.5 cup Crushed pineapple, drained
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the pumpkin puree, drained crushed pineapple, egg, and vanilla extract until combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
If using, gently fold in the chopped pecans or walnuts to the cookie dough.
Using a spoon or cookie scoop, drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges and lightly golden on top.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 11.5 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
