These cookies combine the warmth of pumpkin and cinnamon with the tropical sweetness of pineapple, creating a delightful treat.
Preheat your oven to 350°F (175°C) and prepare baking sheets by lightly greasing them or lining with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a large mixing bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, vanilla extract, pumpkin puree, and crushed pineapple to the creamed mixture and beat until well combined.
Drain the pineapple thoroughly to avoid excess moisture in the dough.
In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
Sifting the flour can help prevent lumps and ensure even mixing.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chips without overworking the dough.
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the rack prevents the bottoms from becoming soggy.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with a warm cup of tea or coffee.
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