Pumpkin Date Biscuits

Name: Pumpkin Date Biscuits
Ingredients: 1/3 cups Water; 1/2 cups Dried Unsweetened Dates; 3/4 cups All-purpose Flour; 1/2 cups White Whole Wheat Flour; 3/4 cups Quick Oats; 1-1/2 Tablespoon Baking Powder; 1/4 teaspoons Salt; 2 teaspoons Pumpkin Spice; 1 cup Pureed Pumpkin; 1/4 cups Granulated Sugar; 1/4 cups Plain Nonfat Yogurt; 1/4 cups 2% Milk; 1 Tablespoon Honey; 1/2 teaspoons Cinnamon Or More To Taste

14 ingredients

6 steps

Ingredients

1/3 cups Water
1/2 cups Dried Unsweetened Dates
3/4 cups All-purpose Flour
1/2 cups White Whole Wheat Flour
3/4 cups Quick Oats
1-1/2 Tablespoon Baking Powder
1/4 teaspoons Salt
2 teaspoons Pumpkin Spice
1 cup Pureed Pumpkin
1/4 cups Granulated Sugar
1/4 cups Plain Nonfat Yogurt
1/4 cups 2% Milk
1 Tablespoon Honey
1/2 teaspoons Cinnamon Or More To Taste

Directions

1

Preheat oven to 375°F.
2

In a small sauce pan, place water and dates and gently simmer.
3

As the dates simmer and soften, combine the flours, oats, baking powder, salt and pumpkin spice and mix well. In a separate bowl, whisk the pumpkin, sugar, yogurt and milk together. Gently stir in your dry ingredients, being careful not to over mix.
4

By now the dates should be nice and soft. Remove them from whatever water is left and pour into a food processor along with the honey and cinnamon. (I used a mini food processor but a larger one or even a blender would work.) Puree until smooth.
5

Using a 1/4 cup, scoop the dough onto greased cookie sheets. Using a spoon, press a small dent into the center of each biscuit and fill with the date puree. Bake at 375°F for approximately 18 minutes or until an inserted toothpick comes out clean.
6

Note: I got 9 biscuits out of this recipes at 165 calories a piece.