Pumpkin Biscuits

Recipe from Jenny:

These are a variation on these Nutty Sweet Potato Biscuits. The original recipe called for 3/4 cup of sugar--way too much in my opinion; 1/3 cup is still quite sweet! I also incorporated a couple other things that I do differently--like using pumpkin instead of sweet potato.

Pumpkin Biscuits

1 1/2 c. whole wheat flour
1 1/4 c. unbleached all-purpose flour
4 tsp. baking powder
1 1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. chopped nuts
2 c. cooked, pureed pumpkin
1/3 c. sugar
1/2 c. margarine, melted (1 stick)
1 tsp. vanilla extract

In a large mixing bowl, combine the dry ingredients and the nuts. In another bowl, combine pumpkin, sugar, margarine and vanilla; add to flour mixture and mix well. Turn onto a lightly floured surface; knead slightly, adding flour until the dough is not too sticky. Pat dough to 1/2 in. thickness. Cut with a 2 1/2 biscuit cutter and place on lightly greased baking sheets. Bake at 400 for 15 minutes or until golden brown. Makes 1 1/2 to 2 dozen.