So I realize that it has been over 4 months since I have posted a new recipe, but I am finally back! While I make no promises, I am going to try to post at least once a week. Since my last post, I have officially started my own business, which seems to consume most of my waking (and some sleeping) hours. In the midst of everything, I have still been cooking. There just hasn't been much time for trial and error of adapting new recipes, much less analyzing the nutrient content or writing about it. I have missed creating and modifying recipes so my goal is to set aside some spare time each week and devote it to doing just that.

The recipe that I have today is the perfect way to kick off the Fall season. I have always associated the cool autumn weather with the scent of pumpkin spice, and the smell of these pumpkin pecan cookies baking in the oven seemed so perfect. Not only are they soft, chewy, and delicious, but they are also low in fat and sugar, and packed with fiber and Beta Carotene. I found the recipe at SkinnyTaste.com, which is a fabulous source for healthy, weight-watcher friendly recipes. Try these cookies for dessert or pair them with coffee for a perfect breakfast treat. I see many more pumpkin recipes in my near future!

1. Preheat oven to 350 degrees. Line two baking sheets with wax paper.
2. In a medium size bowl, whisk together flour, oats, baking powder, salt, baking soda, cinnamon, and pumpkin pie spice.
3. In a large bowl, cream together butter, Splenda, and brown sugar with a hand mixer. Add the egg, pumpkin, and vanilla extract. Mix together. Stir in the pecans.
4. Add the dry mixture to the wet mixture. Stir to combine.
5. Place 16 tablespoons of dough on each baking sheet, evenly separated.
6. Bake for 10-12 minutes.