"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
Cooking Time
Preparation Time :30 Min
Cook Time : 12 Min
Total Time : 42 Min
Ingredients
Serves : 12
2 all-purpose flour
1⁄4 brown sugar
1 salt
3 baking powder
1 cinnamon
1⁄2 nutmeg
1⁄4 allspice
1⁄8 ginger
1⁄3 butter
3⁄4 pumpkin
3⁄4 milk
Directions
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.