Pumpkin Orange Date Nut Cookies Recipes

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HONEY-DATE PUMPKIN COOKIES

Just in time for harvest, here are some delicious drop cookies, plump with dates, pumpkins and nuts. The old-fashioned cream cheese frosting will remind you of Grandma's kitchen.-Eunice Stoen, Decorah, IA

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 18



Honey-Date Pumpkin Cookies image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in honey and egg. Add pumpkin and milk; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the dates, pecans and poppy seeds., Drop by rounded tablespoonfuls 2 in. apart onto parchment lined baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in cream and vanilla until smooth. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 110 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

3/4 cup butter, softened
1-1/3 cups sugar
1/4 cup honey
1 large egg, room temperature
1 cup canned pumpkin
1 teaspoon whole milk
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup chopped dates
3/4 cup chopped pecans
2 tablespoons poppy seeds
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

PUMPKIN-NUT COOKIES

Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.

Provided by MOMMYALICIA

Categories     Desserts     Cookies     Pumpkin Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 12



Pumpkin-Nut Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  • Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
  • Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 11.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 104.8 mg, Sugar 6.2 g

½ cup shortening
1 cup white sugar
1 cup solid-pack pumpkin (such as Libby's®)
2 eggs, beaten
2 cups sifted all-purpose flour
4 teaspoons baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup raisins
1 cup chopped walnuts

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...

Provided by Sena Wilson

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 13



Pumpkin, Orange-Date Nut Cookies image

Steps:

  • 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.
  • 2. Combine 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.
  • 3. Frosting: A mixture of 1 1/2 cups powdered sugar, approximately 1 tbsp. melted butter, 2 - 3 tablespoons of milk, and 1/2 tsp. vanilla.

1/2 c butter (1 stick)
4 oz cream cheese, softened
1 1/3 c sugar
1 c canned pumpkin
2 eggs
2 1/2 c all purpose flour
1 Tbsp baking powder
1 tsp salt
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

DATE NUT BARS

I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 10



Date Nut Bars image

Steps:

  • In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 large eggs, lightly beaten, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Confectioners' sugar

PUMPKIN DATE NUT BREAD

We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 19



Pumpkin Date Nut Bread image

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.

Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
1/3 cup water
1/2 teaspoon vanilla extract
1 package (8 ounces) pitted dates, chopped
1-1/2 cups chopped pecans
CARAMEL GLAZE:
1/4 cup packed brown sugar
1/4 cup sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

CRAN-ORANGE AND DATE-NUT COOKIES

Prize-Winning Recipe 2006! Bite into a chewy cookie chock-full of fruit, nuts, coconut and candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 13



Cran-Orange and Date-Nut Cookies image

Steps:

  • Heat oven to 375°F. In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside.
  • In large bowl, stir together cookie mix, flour, cinnamon and ginger. Stir in butter, orange peel and egg until dough forms. Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 9 g, TransFat 1/2 g

1/3 cup dried cranberries
1/4 cup chopped orange slice candy
1/4 cup coarsely chopped dates
2 tablespoons fresh orange juice
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup butter or margarine, softened
1 teaspoon grated orange peel
1 egg
1 cup chopped pistachio nuts
1/2 cup flaked coconut

DATE AND NUT COOKIES

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 60

Number Of Ingredients 13



Date and Nut Cookies image

Steps:

  • Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
  • In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

PUMPKIN DATE NUT BREAD

A touch of orange juice and orange zest make this a delightfully different and delicious bread for your holiday table or for any time!

Provided by Marie

Categories     Quick Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 15



Pumpkin Date Nut Bread image

Steps:

  • Preheat oven to 350° and grease a 9x5 inch loaf pan.
  • In large bowl, cream together the butter, sugar and 1 egg, then beat in second egg until batter is smooth.
  • Stir in pumpkin, orange zest and orange juice.
  • In another bowl, combine flour, baking powder, salt, and spices, then add nuts and dates.
  • Pour all at once into batter in mixing bowl and stir by hand only to moisten.
  • Pour into prepared loaf pan.
  • Bake for 60 minutes or until toothpick inserted comes out clean.
  • Cool in pan for 10 minutes, them remove loaf to rack to cool completely.

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup cooked pumpkin
3 tablespoons orange zest
1/4 cup orange juice
2 1/4 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon pumpkin pie spice
1/2 cup chopped walnuts
1/2 cup chopped pitted dates

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