Pecan-Pumpkin Drops
12 ingredients
3 steps
Ingredients
- 4.5 ounces all-purpose flour (about 1 cup)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Dash of ground nutmeg
- 2 tablespoons cold butter, cut into small pieces
- 1 cup canned pumpkin
- 3/4 cup plus 1 tablespoon low-fat buttermilk
- 1/2 cup coarsely chopped pecans, toasted
- Cooking spray
Directions
-
1Preheat oven to 425°.
-
2Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin and buttermilk in a bowl, stirring with a whisk. Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.
-
3Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.
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