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Honey-Date Pumpkin Cookies Recipe
Honey-Date Pumpkin Cookies Recipe photo by Taste of Home

Honey-Date Pumpkin Cookies Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling
MAKES: 60 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Honey-Date Pumpkin Cookies in Country Woman October/November 2009, p41

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Reviewed Oct. 10, 2012

"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 Dec. 8, 2010

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

Reviewed Nov. 20, 2009


Reviewed Nov. 15, 2009

"Best cookie ever - but I omitted the poppy seeds

my family loves it"

Reviewed Oct. 24, 2009

"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."

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