Yield: 6 Dozen
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening |
| 1½ cup | Sugar |
| 1 \N | Egg |
| 1 cup | Pumpkin |
| ½ cup | Pineapple, crushed; drained |
| 1 cup | Rolled oats |
| 1 cup | Nuts; chopped |
| 2 cups | Flour |
| ½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| 2 teaspoons | Salt |
| 1 teaspoon | Cinnamon |
| ¼ cup | Milk |
In mixing bowl cream shortening and sugar together until fluffy; blend in egg. Put in pumpkin, pineapple, oats and nuts; stir thoroughly. Add the sifted dry ingredients and milk alternately; drop by spoonfuls on ungreased cookie sheet about 2 inches apart. Bake in 400-degree oven for 8 to 10 minutes. One cup applesauce may be substituted for milk and pineapple.