Steps
- Mix 2¾ cups of all-purpose flour, ⅓ cup of sugar, 1 tablespoon of baking powder, and ¾ teaspoon of salt.
- Stir in ¾ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice. Rub in ½ cup of cold cubed unsalted butter until crumbly.
- Whisk ⅔ cup of pumpkin puree with 2 large eggs. Stir into the flour mixture just until the dough holds together.
- Divide in half on a floured, parchment-lined baking sheet. Pat each half into a 5in / 13cm circle, ¾in / 2cm thick, and sprinkle with coarse sugar.
- Cut each circle into 6 wedges. Separate the outer edges by ½in / 1cm and freeze uncovered for 30 minutes. Meanwhile, preheat the oven to 425°F / 220°C.
- Bake for 22-25 minutes, until golden and a toothpick comes out clean, with no wet dough at the sides.