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Honey-Date Pumpkin Cookies

 Honey-Date Pumpkin Cookies
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‚Äôs kitchen.—Eunice Stoen, Decorah, IA
60 ServingsPrep: 25 min. Bake: 15 min./batch + cooling

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

2 of 2

Honey-Date Pumpkin Cookies (continued)

Directions (continued)

  • 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.