Ingredients
3/4 cup butter, softened1-1/3 cups sugar1/4 cup honey1 large egg, room temperature1 cup canned pumpkin1 teaspoon whole milk2-1/2 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon salt3/4 cup chopped dates3/4 cup chopped pecans2 tablespoons poppy seedsFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened2 cups confectioners’ sugar2 tablespoons heavy whipping cream1 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
