Honey Date Pumpkin Cookies Recipes

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

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.

ORANGE DATE PUMPKIN BREAD

Orange Date Pumpkin Bread image

Another addition to my growing collection of pumpkin breads. If you don't like dates, raisins should also work well here. This was sent to me by BHG and though I have not tried it, I plan to do so soon with modifications as shown.

Provided by justcallmetoni

Categories Quick Breads

Time 1h5m

Yield 2 loaves, 28 serving(s)

Number Of Ingredients 18

Ingredients

nonstick cooking spray
2 cups all-purpose flour
1 1/3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup egg substitute or 4 eggs
1 (15 ounce) can pumpkin
1/2 cup sugar
1/4 cup Splenda sugar substitute, for baking
1/3 cup honey
3 tablespoons cooking oil
7 teaspoons unsweetened applesauce
1 teaspoon finely shredded orange peel
1/3 cup orange juice
1/2 cup chopped walnuts or 1/2 cup pecans
1/2 cup pitted dates, diced

Steps:

Preheat oven to 350 degrees. Prepare two loaf pans with a light coating oc cooking spray.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, nutmeg, salt, and baking soda. Set aside.
In a medium bowl, stir together pumpkin, sugar, egg, honey, oil, applesauce, orange peel, and orange juice.
Using a spoon, stir pumpkin mixture into flour mixture just until combined. Take care not to overmix as that will toughen the bread. Stir in nuts and dates (or raisins). Divide mixture between the prepared pans.
(Tip: Dates can be quite sticky and hard to chop. Give your knife a quick shot of cooking spray. Once chopped, mix about 2 tablespoons of the flour mixture with the dates to help the bits separate and become evenly distributed in the bread.).
Bake about 50 minutes or until a toothpick inserted near centers comes out clean.
Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
This bread freezes well.

Nutrition Facts : Calories 124.2, Fat 3.1, SaturatedFat 0.4, Sodium 107.8, Carbohydrate 22.3, Fiber 1.3, Sugar 9.8, Protein 3.1

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