Spiced Pumpkin Biscuits
Prep: 30 minutes
We're sure we don't need to sell you on pumpkin spice, but in just case you need another reason to love the season's signature flavor, consider the health benefits of pumpkin.
Pumpkin gets its hallmark orange hue from beta-carotene, a potentially cancer-fighting antioxidant. A half-cup of plain pumpkin puree is packed with vitamin A to support your skin, vision and immune function.
Of course, it's best that you enjoy the taste of pumpkin without added sugars and fats the majority of the time, but there's no harm in the occasional seasonal treat! When it's time to indulge, try this recipe courtesy of our Community Health and Outreach team at Morningside Urban Farm—they're perfectly flaky and taste just like fall. Eat them warm from the oven for maximum deliciousness.
2 1/2 cups flour
3 tablespoon packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 stick unsalted butter, cut into pieces
16 ounces canned pumpkin puree
- Preheat oven to 425ºF.
- Coat a large baking sheet with nonstick cooking spray or line with parchment paper.
- Whisk flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger together in a large bowl.
- Using two knives (or a pastry blender if you have one), cut the butter in to the mixture until it turns into coarse crumbs.
- Stir in the pumpkin puree and mix to form a soft dough.
- On a lightly floured surface, pat the dough out until it's about 1/2 inch thick.
- Cut out biscuits with a round 2-inch cutter and transfer to cookie sheet.
- Bake for 15 to 20 minutes, until golden.