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Honey-Date Pumpkin Cookies Recipe

Honey-Date Pumpkin Cookies Recipe photo by Taste of Home

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Just in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma’s kitchen.—Eunice Stoen, Decorah, IA

This recipe is:

Diabetic Friendly

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Honey-Date Pumpkin Cookies Recipe

Prep: 25 min. Bake: 15 min./batch + cooling

Yield: 60 Servings

25 15 40

Ingredients

3/4 cup butter, softened
1-1/3 cups sugar
1/4 cup honey
1 egg
1 cup canned pumpkin
1 teaspoon milk
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup chopped dates
3/4 cup chopped pecans
2 tablespoons poppy seeds
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in honey and egg. Add pumpkin and milk; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the dates, pecans and poppy seeds.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in cream and vanilla until smooth. Frost cookies. Store in an airtight container in the refrigerator. Yield: 5 dozen.

Nutritional Facts 1 cookie equals 110 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 64 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Honey-Date Pumpkin Cookies in Country Woman October/November 2009, p41

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Reviews for Honey-Date Pumpkin Cookies

Honey-Date Pumpkin Cookies

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Reviewed on Oct. 10, 2012 by vicnmary45

Wow, these are soooo good. I took a batch to work and everyone wanted the recipe, I've made them with and without frosting and they are really great both ways. This recipe is a keeper.

Reviewed on Dec. 08, 2010 by ruester

My 86 yr old father declared them his new favorite cookie! I omitted the poppy seeds and the frosting and they are wonderful.

Reviewed on Nov. 20, 2009 by marlenemonaco

THE BEST EVER

Reviewed on Nov. 15, 2009 by marlenemonaco

Best cookie ever - but I omitted the poppy seeds

my family loves it

Reviewed on Oct. 24, 2009 by abbysue

This recipe was great. I made it and took it to work and they were gone in a flash and I made a double batch because I didn't want to waste the pumpkin. I will be making these again this fall.

Reviewed on Sep. 14, 2009 by zucchinilady

I added some cinnamon to my frosting, part of my first football party of the season, was a great hit - didn't even get to try one, but lots of compliments - so will be making more of these for sure.