All-purpose flour - 300 g
Salt - 6 g
Granulated sugar - 15 g
Baking powder - 15 g
Unsalted butter- cold - 105 g
Milk - 60 ml
Pumpkin puree - 120 ml
Sift dry ingredients. Cut or rub in fat until mixture looks mealy. Mix the pumpkin puree and the milk together. Add the pumpkin mixture and combine until mixture holds together
Knead approx. 5 or 6 times
Roll out dough to ½ inch thickness.
Cut with a two-inch round cutter.
Place onto parchment lined pan.
Bake at 425 F until light brown- 12 min.
