Honey-Date Pumpkin Cookies

Name: Honey-Date Pumpkin Cookies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 57 grams butter, softened; 245 grams canned pumpkin; 240 grams confectioners sugar; 85 grams package cream cheese, softened; 110 grams chopped dates; 1 egg; 313 grams all-purpose flour; 2 Tbsps heavy whipping cream; 85 milliliters honey; 1 teaspoon milk; 82 grams chopped pecans; 2 Tbsps poppy seeds; 1 teaspoons salt; 267 grams sugar; 1 teaspoon vanilla extract

If you want to add more lacto ovo vegetarian recipes to your collection, Honey-Date Pumpkin Cookies might be a recipe you should try. This recipe serves 60. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 88 calories. 1 person found this recipe to be flavorful and satisfying. A mixture of flour, vanillan extract, pumpkin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as an inexpensive dessert. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, take a look at these similar recipes: Pumpkin Honey Spice Cookies, Soft and Puffy Pumpkin Spice Honey Cookies, and Honey Chicken & Date Tagine.

Instructions

In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in honey and egg.

Ingredients you will need

Butter

Cream

Honey

Sugar

Egg

Equipment you will use

Bowl

Add pumpkin and milk; mix well.

Ingredients you will need

Pumpkin

Milk

Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the dates, pecans and poppy seeds.

Ingredients you will need

Baking Powder

Poppy Seeds

Pecans

Dates

All Purpose Flour

Salt

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.

Equipment you will use

Baking Sheet

Bake at 350° for 12-15 minutes or until edges are lightly browned.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Cream Cheese

Frosting

Vanilla

Butter

Cream

Equipment you will use

Bowl

Equipment

Bowl

Baking Sheet

Oven

Ingredients

Servings:

1teaspoon

baking powder 57grams

butter, softened 245grams

canned pumpkin 240grams

confectioners' sugar 85grams

package cream cheese, softened 110grams

chopped dates 1

egg 313grams

all-purpose flour 2Tbsps

heavy whipping cream 85milliliters

honey 1teaspoon

milk 82grams

chopped pecans 2Tbsps

poppy seeds 1teaspoons

salt 267grams

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "