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.
- 1 cup stick oleo
- 1 cup packed brown sugar
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1 cup crushed pineapple (drained well)
- 2 cups flour
- 1 cup quick-cooking oatmeal
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chocolate chips
- 1 cup chopped nuts (optional)
- Cream together oleo and sugars.
- Add egg,vanilla, pumpkin and pineapple.
- Beat well.
- In seperate bowl blend together flour,oatmeal,baking soda,salt,and cinnamon.
- Add to creamed mixture.
- Blend well.
- Add chips and nuts.
- Blend well.
- Drop by heaping tablespoons onto greased cookie sheets.
- Bake at 350 degrees for 20-25 minutes.
- Cool on wire racks.
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!
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.
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.