Pumpkin Biscuits

2 1/2 cup(s) flour
3 tablespoon(s) (packed) brown sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) (ground) nutmeg
1/4 teaspoon(s) (ground) cinnamon
1/4 teaspoon(s) (ground) ginger
1/2 cup(s) (1 stick unsalted) butter, cut into pieces
2 cup(s) (canned) pumpkin puree


Preheat oven to 425ºF. Coat large baking sheet with nonstick cooking spray or line with parchment paper. Whisk together flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger in a large bowl. Cut in butter with a pastry blender (or two knives used scissor-fashion) until the mixture resembles coarse crumbs. Stir in the pumpkin purée and mix to form a soft dough.
On a lightly floured surface, pat the dough out to a 1/2-inch thickness. Cut out biscuits with a round 2-inch cutter. Transfer biscuits to the prepared cookie sheet.
Bake for 15 to 20 minutes, until golden. Serve warm from the oven.

Source: http://www.delish.com/recipefinder/pumpkin-biscuits