Pecan-Pumpkin Drops

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Pecan-Pumpkin DropsRecipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


Take canned pumpkin out of the pie shell realm and stir into tender drop biscuits. Making turkey soup tomorrow? You can serve these alongside, spread with a little honey butter.

Serves 12 (serving size: 1 biscuit)


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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


Hands-on: 18 Minutes
Total: 32 Minutes

1. Preheat oven to 425°.

2. Weigh 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.

3. 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 baking sheet; cool 5 minutes on a wire rack. Serve warm.

Created date

September 2014

Nutritional Information

Calories 148
Fat 5.9 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 4 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 6 mg
Iron 1 mg
Sodium 268 mg
Calcium 79 mg