Pumpkin Date Cookies
Perfect in Fall, moist and great flavor
Ingredients
- 1-1/2 c. white sugar
- 1 c. canned pumpkin
- ½ c. butter, softened
- 1 egg
- 1 t. vanilla
- 2-3/4 c. unbleached white all-purpose flour
- 1 t. baking powder
- 1 t. baking soda
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ½ t. salt
- 1 pkg. (8 oz.) chopped dates
Frosting
- ¾ c. packed brown sugar
- ¼ c. butter, softened
- 1-1/4 c. powdered sugar
- 1-2 Tbls. half-and-half
- 1 t. vanilla
- ½ c. finely chopped pecans
Instructions
In a large mixing bowl, combine white sugar, pumpkin, ½ c. butter, egg and 1 t. vanilla. Beat at medium speed with an electric mixer until well blended.
By hand, stir in the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir until soft dough forms. Fold in dates. Dough will be very soft.
Refrigerate a few hours until dough gets more firm.
When ready to bake, heat oven to 375 degrees. Lightly grease cookies sheets or line with parchment paper. Drop dough by heaping teaspoons 2 inches apart onto cookie sheets.
Bake for 10-12 minutes or until set.
Remove to wire racks lined with paper towel to absorb grease. Cool completely.
For Frosting: In a 1-quart saucepan, combine brown sugar and ¼ c. butter. Cook over medium heat until butter is melted and mixture can be stirred smooth, stirring constantly. Remove from heat. Add remaining frosting ingredients. Stir until smooth.
Spread frosting evenly on cookies. Sprinkle with pecans. Let dry completely before storing.