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
Provided by Food Network
Categories dessert
Time 1h40m
Yield about 35 cookies
Number Of Ingredients 14
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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