Pumpkin Biscuits

pumpkin_biscuit

2 1/2 cups all-purpose flour
3 tbsp. packed light brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and sliced thin
1 15-oz. can unsweetened solid-packed pumpkin

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 the biscuits for 15 to 20 minutes (because they're already brown, you may need to break one open to see if they're done). Serve hot or at room temperature.