Recipe by l0ve2c00k
"You can use commercially canned or homegrown pumpkin for this recipe. If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product. After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth. Remove any tough, fibrous pieces that didn’t cook down." - Hobbyfarmers.com
Top Review by DrLock
These make a great snack. Like PaulaG, I noticed a significant baking powder taste. The next time I made them I used only 1 tablespoon of baking powder and doubled the sugar. It took longer to bake, but I liked the flavor better.
- 2 cups all-purpose flour, more if needed
- 1⁄4 cup brown sugar
- 1 teaspoon salt
- 3 tablespoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon ginger
- 1⁄3 cup butter, cold
- 3⁄4 cup pumpkin
- 3⁄4 cup milk
Directions See How It's Made
- Stir together dry ingredients.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
- On a lightly floured surface, roll out dough to a half-inch thick.
- Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
- Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
- Serve hot with butter and honey or apple butter.