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Ingredients

2 ½ cups all-purpose flour 3 tablespoons packed brown sugar 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger ½ cup butter, sliced 2 cups pumpkin puree

Nutrition Info

61.6 calories carbohydrate: 8.5 g cholesterol: 6.8 mg fat: 2.7 g fiber: 0.4 g protein: 1 g saturatedFat: 1.6 g servingSize: - sodium: 91.7 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

36 biscuits

A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.