I have dozens of pictures of me with pumpkins. And pictures of pumpkins without me. In this one, I made friends with the cutest baby while sitting in my pumpkin throne:
Pumpkins are so jolly, so happily orange and round that I want to hug them (and sometimes, I do). They look picturesque on bright and chilly fall days. And I also love eating pumpkins, which is one reason I don’t mind fall’s colder weather so much: I know I’m going to be eating pumpkin muffins and cheesecakes, cinnamon-dusted pumpkin truffles from Godiva, pumpkin ravioli in sage or mushroom sauces, my dadi’s sister’s Sri Lankan pumpkin-coconut curry, and autumn colored pumpkin ice-cream.
So I apologize, seeing as it’s nearing the end of October, and I have yet to post one pumpkin recipe or review. I have many in my mind, believe me, but I have a tendency to put off the things I really want to write about…like pumpkins. But today I decided to do something with the can of organic Trader Joe’s pumpkin that’s been sitting, unopened, on my bookshelf for the past 3 weeks. So I searched for a recipe and found, in an issue of Bon Apetit, exactly what I wanted to make: Spiced Pumpkin Walnut Biscuits with a Honey-Cream Glaze.
This recipe is fairly simple but the resulting biscuits are so yummy. The pumpkin’s sweet, mellow flavor nestles nicely between the buttery walnuts, rich golden honey, and fireplace-warmth of the cloves. Topped with the thick honey-cream nectar, these biscuits were perfect fall-scented treats for this rainy Saturday in New York.
I adjusted the recipe a little to make it slightly spicier than the typical pumpkin pastry- I substituted 3/4 tsp. crushed ginger for 3/4 tsp. ground ginger and 1/2 tsp. ground cloves instead of ground cardamom.
Spiced Pumpkin Walnut Biscuits with Honey-Cream Glaze
adapted from Bon Apetit, November 1995
2 1/4 cups all purpose flour
4 teaspoons baking powder
3/4 teaspoon crushed ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup canned solid pack pumpkin
1/4 cup plus 2 tablespoons chilled whipping cream
1/3 cup golden brown sugar
4 tablespoons honey
1 teaspoon (packed) grated lemon peel
1/2 cup chopped walnuts, toasted
A few chocolate chips (optional)
Preheat oven to 375°F. Butter large foil baking sheet.
Mix flour, baking powder, ginger, cinnamon, salt and cloves in medium bowl until blended.
Add butter and rub in with fingertips until mixture looks crumbly. .
Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl.
Add pumpkin mixture and chopped nuts to dry ingredients and stir until thoroughly blended (dough will be moist).
Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
Roll out dough to 3/4-inch thickness.
Using floured 2-inch-diameter cookie cutter, cut out rounds. I used my ¼ cup measure to cut these rounds, since I don’t have a cookie cutter.
Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Spoon/brush atop biscuits and spread.
I then placed a chocolate chip in the center of half my biscuits. I liked how the chocolate didn’t blend much into the pumpkin or overpower the flavor of the biscuits; it just acted as a little Halloween treat.
Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Cool biscuits for 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F oven about 5 minutes.)