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Pineapple Pumpkin
Cookies
2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup butter
1 cup brown sugar
2/3 cup granulated sugar
2 large eggs
1 cup pumpkin
1 teaspoon vanilla extract
1 cup crushed pineapple, well drained
3/4 cup walnut pieces
Preheat oven to 350 degrees F. Grease two baking sheets well. Mix flour, baking
powder,
baking soda, salt, ginger, allspice, nutmeg, and cinnamon in a medium bowl. Set
aside.
Cream butter and sugars together. Add eggs, one at a time, beating after each.
Continue
to beat until light and fluffy. Add pumpkin, vanilla, and about 1/3 of the flour
mixture. Beat
until combined. Add pineapple and rest of the flour and combine. Add nuts. Spoon
mounded tablespoons onto greased baking sheets, leaving room for spreading. Bake
for
13 minutes or until the edges just barely start to brown. Leave cookies on the
sheet for
two minutes and then remove them to a wire rack to cool.
   
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