Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons finely grated parmesan cheese
• 1 stick cold unsalted butter, diced, plus melted butter for brushing
• 1/2 cup canned pure pumpkin
• 1/4 cup heavy cream

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Instructions

1. Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
2. Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).
3. Photograph by Con Poulos