Pumpkin Pecan Chocolate Chip Yogurt Cookies Recipe

Name: Pumpkin Pecan Chocolate Chip Yogurt Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Packed Brown Sugar; 1/2 cups Honey; 1/2 cups Nonfat Greek Vanilla Yogurt; 2 whole Eggs; 3/4 cups Pumpkin Puree; 1 whole Banana, Peeled And Mashed; 2 teaspoons Vanilla; 2-1/4 cups Whole Wheat Pastry Flour; 1 teaspoon Baking Powder; 3 teaspoons Pumpkin Pie Spice; 1 cup Chopped Pecans; 1-1/2 cup Dark Chocolate Chips, Divided Use

Servings: persons

1 cup Packed Brown Sugar
1/2 cups Honey
1/2 cups Nonfat Greek Vanilla Yogurt
2 whole Eggs
3/4 cups Pumpkin Puree
1 whole Banana, Peeled And Mashed
2 teaspoons Vanilla
2-1/4 cups Whole Wheat Pastry Flour
1 teaspoon Baking Powder
3 teaspoons Pumpkin Pie Spice
1 cup Chopped Pecans
1-1/2 cup Dark Chocolate Chips, Divided Use

1
Preheat oven to 350 F.
2
In a mixing bowl combine sugar, honey, yogurt, egs, banana and pumpkin. Mix well. Add in vanilla and mix.
3
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.
4
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.
5
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.
6
Enjoy!

996

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Packed Brown Sugar, 1/2 cups Honey, 1/2 cups Nonfat Greek Vanilla Yogurt, 2 whole Eggs, and more.

Yes, Pumpkin Pecan Chocolate Chip Yogurt Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pecan Chocolate Chip Yogurt Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions