Pecan-Pumpkin Drops
Created by breezermom on July 13, 2022
- Servings: 12
- Prep Time: 15m
- Cook Time: 14m
- Recipe #39114
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 (not pumpkin pie mix, canned pumpkin)
- 3/4 cup plus 1 tablespoon buttermilk
- 1/2 cup coarsely chopped pecans, toasted
- Cooking spray
How to Make
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Step 1: Preheat the oven to 425°.
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Step 2: Weigh or lightly spoon flours into dry measuring cups; level with a knife.
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Step 3: Combine the flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.
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Step 4: Combine the pumpkin and buttermilk in a bowl, stirring with a whisk. Add the pumpkin mixture and chopped pecans to the flour mixture, stirring just until combined.
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Step 5: Drop 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 the baking sheet; cool 5 minutes on a wire rack and serve warm.
Nutritional Facts
- Serving Size: 1 (57.6 g)
- Calories 146.2
- Total Fat - 6.5 g
- Saturated Fat - 2 g
- Cholesterol - 6.8 mg
- Sodium - 243.5 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 2.9 g
- Sugars - 3.5 g
- Protein - 3.9 g
- Calcium - 88.4 mg
- Iron - 1.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.2 mg