Real Recipes From Real Home Cooks ®

pumpkin date cookies

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

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.

(1 rating)
yield 4 Dozen
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For pumpkin date cookies

  • 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 lg
    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

How To Make pumpkin date cookies

  • 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.
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