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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’s kitchen.—Eunice Stoen, Decorah, IA
  • Total Time
    Prep: 25 min. Bake: 15 min./batch + cooling
  • Makes
    5 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1-1/3 cups sugar
  • 1/4 cup honey
  • 1 large egg, room temperature
  • 1 cup canned pumpkin
  • 1 teaspoon whole 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:
  • 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 parchment lined 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.
Nutrition Facts
1 cookie: 110 calories, 5g fat (2g saturated fat), 14mg cholesterol, 64mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.
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