HONEY-DATE PUMPKIN COOKIES

Honey-Date Pumpkin Cookies image

Provided by Sharon Colyer @Cmom02

Categories Cookies

Number Of Ingredients 19

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- cooking spray or parchment paper
3/4 cup(s) butter, softened
1 1/3 cup(s) sugar
1/4 cup(s) honey
1 large egg
1 cup(s) canned pumkin puree
1 teaspoon(s) milk
2 1/2 cup(s) all-purpose flour or unbleached all-purpose flour
1 teaspoon(s) baking powder
3/4 teaspoon(s) salt
3/4 cup(s) chopped dates
3/4 cup(s) chopped pecans
2 tablespoon(s) poppy seeds
****FROSTING****
1 package(s) (3 oz) cream cheese or neufchatel (reduced fat cream cheese), softened
1/4 cup(s) butter, softened
2 cup(s) confectioners' sugar
2 tablespoon(s) heavy whipping cream
1 teaspoon(s) vanilla extract

Steps:

Preheat oven to 350°F and grease baking sheets, or use parchment paper.
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 dry ingredients; gradually, add to creamed mixture, and mix well. Stir in dates, pecans, and poppy seeds.
Drop by rounded tablespoonsful, 2 inches apart, onto greased baking sheets or parchment paper. Bake for 12-15 minutes, or until edges are lightly browned. Remove to wire racks, to cool completely. Makes 5 dozen.
FROSTING: In a large bowl, beat softened cream cheese, butter, and confectioners' sugar, until light and fluffy. Beat in cream and vanilla, until smooth. Frost cookies. Store in airtight container, in refrigerator.