1 1/2 cups all-purpose flour
3/4 cup vegetable oil
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 dash ground nutmeg
1/2 cup chopped pecans
1 3/4 cups crushed pineapple, quartered
2 1/2 cups pumpkin puree
1/4 cup butter, melted
1 tablespoon brown sugar
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Stirs together oil, brown sugar and baking powder, and stir in the pecans, pineapple, pumpkin and butter. Use a wooden spoon or candy knife to remove bottom of parchment-lined pan. Pour into prepared cookie sheets.
Bake for 10 minutes in the preheated oven or until edges are golden brown; cool on baking sheet. Remove from baking sheet, using small knife or metal spatula, into aluminum foil-lined 12 inch square pan.
Bake for 5-10 minutes in the preheated oven, or until lightly browned. Remove from cookie sheet to wire rack. Cool completely on wire rack. Chill at least 2 hours before removing from cookie sheet.
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