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Pumpkin Pecan Chocolate Chip Yogurt Cookies

by on October 17, 2012 in Cookies, Desserts October 17, 2012 CookiesDesserts
See post on Adrienne Jacobs’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Soft and fluffy pumpkin cookies. Made without butter and whole wheat flour. Helloo!

Ingredients

  • 1 cup Packed Brown Sugar
  • ½ cups Honey
  • ½ cups Nonfat Greek Vanilla Yogurt
  • 2 whole Eggs
  • ¾ cups Pumpkin Puree
  • 1 whole Banana, Peeled And Mashed
  • 2 teaspoons Vanilla
  • 2-¼ cups Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 3 teaspoons Pumpkin Pie Spice
  • 1 cup Chopped Pecans
  • 1-½ cup Dark Chocolate Chips, Divided Use

Preparation

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.

Enjoy!

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rinabeana on 12.17.2013

I made these for a family holiday cookie exchange. Loved the flavors! When I added the specified amount of flour, I thought the batter was WAY too runny for the cookies to keep their shape. I ended up adding probably another 3/4 cup flour to get to a consistency I thought appropriate. However, the cookies didn’t spread at all upon baking. If 2 1/4 cups is really enough flour, it might be helpful to add a note to the recipe that the cookies won’t spread upon baking. Either way, they’re delicious! Thanks for sharing!

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