This recipe is a tribute to one of everyone’s favorite parts of fall: The pumpkin spice latte. The coffee glaze is the best part. And did I mention that they are part whole wheat?
whole wheat flour
Heavy pinch salt
freshly ground nutmeg
cold butter, cut into cubes
In a large bowl, sift the flours, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Add in the cold butter cubes and cut in using a pastry cutter or a fork, until the mixture is mealy.
Stir in the pumpkin, eggs and 2 Tbsp. cream until the dough comes together. Depending on the climate you live in, this might be enough to pull the dough together. If not, add more cream 1 Tbsp. at a time as you stir with your hands. The dough should not be sticky, but it also should not be dry.
Form the dough into two equal discs and cut each disc pizza-style into six pieces, then place on a baking sheet. Bake at 450 for about 7-8 minutes, then drop the heat to 425 degrees for another 15 minutes.