Total Time
Prep 15 mins
Cook 25 mins

I think I got this recipe off a Libby's pumpkin can years ago.These cookies stay soft and moist for a couple weeks,if they lasted that long.I make them every Halloween.

Ingredients Nutrition


  1. Cream together oleo and sugars.
  2. Add egg,vanilla, pumpkin and pineapple.
  3. Beat well.
  4. In seperate bowl blend together flour,oatmeal,baking soda,salt,and cinnamon.
  5. Add to creamed mixture.
  6. Blend well.
  7. Add chips and nuts.
  8. Blend well.
  9. Drop by heaping tablespoons onto greased cookie sheets.
  10. Bake at 350 degrees for 20-25 minutes.
  11. Cool on wire racks.


Most Helpful

Had somecrushed pineapple as well as pumpkin left from Thanksgiving, so this recipe was perfect.
Really very good cookies! I used a #70 scoop, got almost 10 dozen, they disappeared so fast that I will just have to make them again, :) Thank you for a great recipe!

Chefette2u December 07, 2010

These are amazing. Very moist, very delicious. I made mine with homemade pumpkin puree instead of Libby's. The pineapple and pumpkin combo works really well. I think I'll add raisins next time to make these even more awesome.

kinkajou November 01, 2010

These are sooooo good. I substituted raisins for the chocolate chips since my DH isn't much into chocolate and I omitted the nuts because my DS doesn't like them. They are so moist. I used a 1 Tablespoon cookie scoop and I set my timer for 20 minutes and they started to burn at about 9 minutes so for the following batches I only left them in for about 8 minutes. Maybe the difference was they weren't heaping tablespoons because I got approximately 50 cookies out of it.

PA Cindy November 14, 2004

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