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The Book Club Cookbook - by Judy Gelman, Vicki Levy Krupp

Yield: Approximately 12 biscuits



    • 2 cups all-purpose flour, plus extra as needed to form dough
    • 1/4 cup sugar
    • 1½ tablespoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • 5 1/3 tablespoons cold butter
    • 3/4 cup canned pumpkin puree
    • 3/4 cup half-and-half or equal parts milk and light cream
    • 3/4 cup finely chopped roasted pecans


1) Preheat oven to 450°F.

2) Place the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice in a medium-size mixing bowl and stir well to combine.

3) Cut butter into flour mixture with a pastry blender or fork until the batter resembles coarse crumbs.

4) Add the pumpkin, half-and-half, and pecans and stir just until moistened and a soft dough forms. More flour may be added here if needed, but just enough to make the dough easy to

5) On a lightly floured surface, roll the dough out to 1/2 - inch thickness. Cut into approximately 2 1/2 inch rounds with a floured biscuit or cookie cutter and place 1 inch apart on a lightly greased cookie sheet.

6) Bake for 8 - 12, minutes or until golden brown. Serve hot with butter, honey, and jam.


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