2/3cupchopped pecans + 2 tbsp finely chopped pecans for the tops
1/4cupraisinsoptional
Instructions
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined.
Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix.
On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten. Sprinkle the tops of each cookie with the remaining chopped pecans.
Bake the cookies for approximately 15-18 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.