HONEY-DATE PUMPKIN COOKIES

Honey-Date Pumpkin Cookies image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 18

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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

Steps:

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 : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.