pumpkin, orange-date nut cookies
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.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 1/2 cup butter (1 stick)
- 4 ounces cream cheese, softened
- 1 1/3 cups sugar
- 1 cup canned pumpkin
- 2 - eggs
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons penzey's baking spice (allspice, mace, cinnamon)
- 1 cup dates, chopped
- 1/2 cup walnuts, chopped
- 3/4 cup candy orange slices, chopped*
- 1 teaspoon vanilla extract
How To Make pumpkin, orange-date nut cookies
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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