Honey-Date Pumpkin Cookies Recipe

4.5 7 6
Honey-Date Pumpkin Cookies Recipe
Honey-Date Pumpkin Cookies Recipe photo by Taste of Home
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Honey-Date Pumpkin Cookies Recipe

Read Reviews
4.5 7 6
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Honey-Date Pumpkin Cookies in Country Woman October/November 2009, p41

Nutritional Facts

1 each: 110 calories, 5g fat (2g saturated fat), 14mg cholesterol, 64mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  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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Reviews forHoney-Date Pumpkin Cookies

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vickyscookingtoday User ID: 5465295 265798
Reviewed May. 9, 2017

"These are the most worthless cookies. Tasteless. Waste of money. Waste of time. I'm actually angry that I bought into the great reviews. I'm an excellent cook, chef, baker and griller. I love trying new recipes and putting all sorts of ingredients together. These only have one saving grace, they have good texture and the frosting is a good basic. Otherwise, don't even bother. I'm deleting it from my recipe file here."

MY REVIEW
vicnmary45 User ID: 3480504 157255
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."

MY REVIEW
ruester User ID: 1389713 173676
Reviewed Dec. 8, 2010 Edited May. 12, 2017

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

MY REVIEW
marlenemonaco User ID: 4587324 209888
Reviewed Nov. 20, 2009

"THE BEST EVER"

MY REVIEW
marlenemonaco User ID: 4587324 113541
Reviewed Nov. 15, 2009

"Best cookie ever - but I omitted the poppy seeds

my family loves it"

MY REVIEW
abbysue User ID: 4186587 161862
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."

MY REVIEW
zucchinilady User ID: 3149814 157164
Reviewed Sep. 14, 2009 Edited May. 12, 2017

"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."

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