Pumpkin Date Cookies

Russ Myers

By
@Beegee1947

You can make these cookies with any type of squash. We've made them with mini winter squash too – either way – they taste amazing. If you’re using leftover pumpkin flesh, make sure the pumpkin is made for eating as well as carving, otherwise it won’t have much flavor.


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Comments:

Serves:

4 Dozen

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 1/2 c
whole wheat flour
2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1 tsp
cinnamon
1/2 tsp
nutmeg
1/8 tsp
ground cloves
2/3 c
butter or margarine, softened
1/2 c
granulated sugar
1/2 c
brown sugar
2 large
eggs
1 1/4 c
(15 ounce can) solid pack pumpkin or cooked pumpkin
1 tsp
vanilla extract
1 c
chopped dates
1 c
rolled oats
1/2 c
chopped nuts

Directions Step-By-Step

1
Preheat oven to 375 degrees F

In mixing bowl, stir together flour, baking powder, soda, salt, cinnamon, nutmeg, and cloves until well blended. Set aside.

Cream butter and sugars in large mixing bowl. Add eggs; beat well. Stir in pumpkin and vanilla. Blend in flour mixture; stir thoroughly. Add dates, oats and nuts; mix well.
2
Drop by teaspoonfuls onto parchment paper lined baking sheet.

Bake for 12 minutes. Remove to rack to cool.

About this Recipe

Course/Dish: Cookies, Nuts, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom