Pumpkin, Orange-Date Nut Cookies

Sena Wilson


I wanted to make use of the leftover canned pumpkin and cream cheese that I had from making the Pumpkin Roll. These cookies are the creative result. They are soft and filled with goodies, and hold together nicely. Add some glaze frosting and watch them disappear.

The cooking time is for baking approximately 3 1/2 dozen cookies.

★★★★★ 3 votes
20 Min
1 Hr


1/2 c
butter (1 stick)
4 oz
cream cheese, softened
1 1/3 c
1 c
canned pumpkin
2 1/2 c
all purpose flour
1 Tbsp
baking powder
1 tsp
2 tsp
penzey's baking spice (allspice, mace, cinnamon)
1 c
dates, chopped
1/2 c
walnuts, chopped
3/4 c
candy orange slices, chopped*
1 tsp
vanilla extract


1*I coat the orange slices with a little flour to chop them up and to keep them from sticking together.

Cream butter and cream cheese; gradually add sugar, beating well. Add eggs; beat until well blended; stir in pumpkin and vanilla.
2Combine flour, baking powder, salt and baking spice in a mixing bowl; stir well. Add dates, orange slices, and nuts to flour mixture. Gradually add flour mixture to cream mixture. Blend well. Drop tablespoons of batter unto an oil sprayed cookie sheet. Bake at 375 degrees for approximately 15 minutes. Remove to rack and cool. Frost the cookies. This recipe makes approximately 3 1/2 dozen cookies.
3Frosting: A mixture of 1 1/2 cups powdered sugar, approximately 1 tbsp. melted butter, 2 - 3 tablespoons of milk, and 1/2 tsp. vanilla.

About Pumpkin, Orange-Date Nut Cookies

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American