Best 8 Pumpkin And Pineapple Cookies Recipes

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Pumpkin and pineapple cookies, a delightful fusion of flavors, offer a unique and delectable treat that enchants the senses. These cookies combine the sweet, earthy notes of pumpkin with the vibrant, tropical tang of pineapple, creating a symphony of flavors that is sure to tantalize your taste buds. Perfect for any occasion, they are a delightful addition to dessert tables, holiday gatherings, or as a thoughtful gift for friends and family. With their soft and chewy texture, these cookies melt in your mouth, leaving a lingering sweetness that will leave you craving more. So, let's embark on a culinary adventure as we explore the best recipe for pumpkin and pineapple cookies, a true delight for all who indulge in them.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN PIE PINWHEEL COOKIES



Pumpkin Pie Pinwheel Cookies image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield about 35 cookies

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Whipped cream, for serving, optional
Ground nutmeg, for serving, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
  • Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
  • Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
  • Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
  • Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
  • Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
  • Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!

PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD



Pineapple Upside-Down Pumpkin Gingerbread image

Provided by Selma Brown Morrow

Categories     Cake     Ginger     Dessert     Bake     Kid-Friendly     Mother's Day     Back to School     Pineapple     Spice     Pumpkin     Family Reunion     Potluck     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 21

Topping:
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon mild-flavored (light) molasses
1 ripe pineapple, peeled
Cake:
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1/2 cup mild-flavored (light) molasses
1/2 cup canned pure pumpkin
1/2 cup boiling water
Whipped cream

Steps:

  • For topping:
  • Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
  • Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
  • For cake:
  • Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.

PINEAPPLE CHOCOLATE CHIP COOKIES



Pineapple Chocolate Chip Cookies image

These cookies are always popular at bake sales. I sometimes use 1 cup of coconut instead of the chopped walnuts.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
2 cans (8 ounces each) crushed pineapple, drained
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts, optional

Steps:

  • In a bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pineapple and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Press down lightly. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 88mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN DROP COOKIES



Pumpkin Drop Cookies image

Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 13

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins

Steps:

  • Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
  • Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
  • Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg

PUMPKIN AND PINEAPPLE COOKIES



Pumpkin and Pineapple Cookies image

Make and share this Pumpkin and Pineapple Cookies recipe from Food.com.

Provided by Cheryl E

Categories     Drop Cookies

Time 19m

Yield 6 dozen cookies

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
1 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
1 cup canned pumpkin
1/2 cup drained crushed pineapple
1 cup chopped pecans
1 cup quick-cooking rolled oats
2 cups sifted flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 cup milk

Steps:

  • Cream butter and sugars until light and fluffy.
  • Beat in egg, then beat in pumpkin and pineapple.
  • Stir in nuts and oats.
  • Sift together dry ingredients and add alternately with milk to creamed mixture.
  • Drop by teaspoonfuls about 2"apart onto a greased baking sheet.
  • Bake in a 350-f oven for 8-10 minutes.
  • Place cookies on a rack to cool.

PUMPKIN PINEAPPLE CAKE



PUMPKIN PINEAPPLE CAKE image

THIS A VERY GOOD CAKE. WHY WOULD ANYONE EVER COOK A CAKE MIX FOR THEIR FAMILY, WHEN SCRATCH IS THIS EASY.

Provided by theresa dibert

Categories     Cakes

Time 1h15m

Number Of Ingredients 14

3 c all-purpose flour
2 c sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 c vegetable oil
1 15 oz. can crushed pineapple undrained
2 tsp vanilla
3 eggs beaten until fluffy
2 c raw grated pumpkin
1 c chopped pecans

Steps:

  • 1. COMBINE DRY INGREDIENTS IN A MIXING BOWL. BLEND IN OIL, THEN PINEAPPLE AND VANILLA. ADD EGGS, BEATING MIXTURE WELL. STIR IN GRATED PUMPKIN AND NUTS.
  • 2. GREASE A 10 IN. TUBE PAN. POUR IN BATTER. BAKE IN A 350 OVEN FOR 1 HOUR AND 15 MIN. OR TILL TESTER SAYS DONE.

OLD-FASHIONED PINEAPPLE COOKIES



Old-Fashioned Pineapple Cookies image

I saw this recipe on the web and thought it looked so good I had to try it immediately - so I did! The results were wonderful. Even my fiance (who swears he doesn't like pineapple) thought they were great. I found a couple of similar recipes on zaar, but not one exactly like this.

Provided by Soup Fly

Categories     Drop Cookies

Time 30m

Yield 4 dozen

Number Of Ingredients 11

1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup crushed pineapple, drained
2/3 cup chopped walnuts
1/4 teaspoon salt
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Cream shortening and sugars together.
  • Add egg and mix well.
  • Add dry ingredients and mix well Add drained pineapple and mix well.
  • Add nuts and flavoring, mix well (yes, again).
  • Drop by spoonful onto greased baking sheet.
  • Bake for 15-20 minutes.

PUMPKIN PINEAPPLE CHILI



Pumpkin Pineapple Chili image

Quick and easy soup with lots of veggies and original tastes with the pineapple and pumpkin. Serve with hot corn tortillas to eat on the side. Enjoy!

Provided by The Ingalls House

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 47m

Yield 8

Number Of Ingredients 20

1 (15 ounce) can corn, drained
1 (8 ounce) can pineapple chunks, drained
2 tablespoons olive oil
1 onion, chopped
1 (4 ounce) package sliced fresh mushrooms
1 yellow bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
3 cups vegetable broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, rinsed and drained
1 (14 ounce) can coconut milk
½ cup chopped fresh cilantro
¼ cup shredded Cheddar cheese, or as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Spread corn and pineapple onto a baking sheet.
  • Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
  • Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
  • Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 38.7 g, Cholesterol 3.7 mg, Fat 16.5 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 10.8 g, Sodium 991.1 mg, Sugar 12.3 g

Tips:

  • Use fresh ingredients: Fresh pumpkin and pineapple will give your cookies the best flavor. If you're using canned pumpkin, make sure it's unsweetened.
  • Don't overmix the dough: Overmixing will make your cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
  • Let the cookies cool completely before frosting them: If you frost the cookies while they're still warm, the frosting will melt and run.

Conclusion:

Pumpkin and pineapple cookies are a delicious and festive treat that is perfect for fall and winter gatherings. They're easy to make and can be customized to your liking. With a little creativity, you can create unique and memorable cookies that will be enjoyed by everyone.

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