If you haven’t thrown out all your pumpkins…try these! Super simple, fun to make with the kids and tasty. A perfect pairing alongside soup, stew or chilli!
what you need:
- 3 cups of mashed roasted pumpkin (about 1 small-medium pumpkin)
- 1 1/2 cup all purpose flour, plus another extra 3/4 cup or so to set aside.
- 1 tbsp cane sugar or sugar
- 3 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup room temperature butter
what to do:
- Wash pumpkin and cut in half – remove seeds (save them for roasting if you wish!) and stringy insides.
- Place facedown on a parchment paper lined baking sheet and roast in a 425 F oven for about 15-20 minutes, until fork tender.
- Remove skin once cool enough to handle (the skin will peel right off easily!) and then roughly mash with fork.
- In a large bowl, use a large fork to mix dry ingredients together (1 cup flour, salt, sugar, baking powder). Add the warm mashed pumpkin and butter, mix with the fork just until incorporated. It’s important not to over-mix as they will become dense. The mixture will seem a bit wet – don’t worry.
- Flour your work surface generously with half of the left over flour. Gently work the pumpkin mixture with your hands on to the surface and dust with the rest of the flour. Using your hands, gingerly form it into a disc shape about 1″ or less thick.
- Cut into desired biscuit sizes – it will be a bit sticky and wet! Transfer gingery onto baking sheets lined with parchment paper. (*Optional at this point to brush the tops with melted butter if you want! I didn’t do it this time, which is why you can see a little bit of flour dust on the tops)
- Bake at 425 F in the centre rack for about 15-20 minutes – it really depends on your oven. I have a convection oven which tends to bake quite a bit faster.
- Serve warm and enjoy!