2¼ cups all-purpose flour, add more for dusting
½ cup rolled oats, add more for sprinkling
½ cup granulated sugar
1 tbsp baking powder
1 tsp salt
2 tsp pumpkin pie spice
½ cup unsalted butter, at room temperature
¾ cup crystallized ginger, finely chopped
¾ cup pumpkin purée
2 eggs
Preheat your oven to 400 degrees F then line a baking sheet with parchment paper and dust with flour.
In a large bowl, whisk the flour, oats, sugar, baking powder, salt, and spice.
Add the butter and toss to coat with the dry ingredients. Using your fingers, mix the butter until coarse crumbs form.
Add the ginger and toss until evenly coated. Set aside.
In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix until no dry bits remain and the mixture forms a mass.
Divide the dough into two even pieces in the bowl and place each piece onto the prepared sheet on opposite sides.
Dampen your hands and press each piece into ¾-inch thick rounds, or about 6-inches in diameter. Refrigerate or freeze until stiff.
Take out the firm dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart.
Sprinkle the tops with oats.
Bake for roughly 15 minutes or until golden brown and firm when gently pressed.
Cool on the pan on a rack for 5 minutes. Serve warm or at room temperature!
To see if they’re cooked through, tear one open immediately to make sure there’s no wetness in the center. If there is, return the pan to the oven for a few minutes then serve once done!
Sugar: 31g
:
Calcium: 154mg
Calories: 487kcal
Carbohydrates: 74g
Cholesterol: 95mg
Fat: 18g
Fiber: 3g
Iron: 4mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 168mg
Protein: 8g
Saturated Fat: 10g
Sodium: 629mg
Trans Fat: 1g
Vitamin A: 5320IU
Vitamin C: 1mg
