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Soft and fluffy pumpkin cookies. Made without butter and whole wheat flour. Helloo!
Preheat oven to 350 F.
In a mixing bowl combine sugar, honey, yogurt, egs, banana and pumpkin. Mix well. Add in vanilla and mix.
In a separate bowl combine flour, baking powder, and pumpkin pie spice. Add dry ingredients into the wet mixture. Combine well. Mix in the pecans and 1 cup of chocolate chips.
Drop the dough by the tablespoon onto a Silpat or parchment paper-lined cookie sheet. Bake for 10 minutes, or until firm around the edges. Do not overbake. The cookies will firm up as they cool. When done remove the pan from the oven and let the cookies sit on the pan for a couple of minutes. Then move them to a cooling rack.
For chocolate drizzle: Melt remaining 1/2 cup chocolate chips in the top of a double boiler, stirring until melted. Drizzle on warm cookies. Try to let them cool before enjoying! But I totally get it if you are as impatient as me.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!