Ingredients
The following ingredients have 4 Servings
- 3 1/2 cups whole wheat flour
- 2/3 cup sugar
- 3 tsp. cinnamon
- 1/2 tsp. cloves
- 2 tsp. baking powder
- 1/2 cup butter (chilled)
- 1/4 cup sour cream
- 1 egg (plus pumpkin puree, to equal 3/4 cup)
- Frosting: 6 oz. cream cheese
- 1 tsp. fresh (finely chopped sage)
- 2/3 cup powdered sugar
- 1 tsp. vanilla
Instruction
- Preheat oven to 425 degrees. Butter or spray a baking sheet.
- In a large bowl, mix flour and baking powder together. Cut in the butter using a pastry blender.
- Add the egg, pumpkin, sugar, vanilla, cinnamon, and cloves in another bowl; mix together.
- Mix egg and pumpkin mixture into the flour mixture and mix with hands—do not over-mix—until evenly moistened, forming a ball of soft dough.
- Place the ball of dough in the center of a greased baking pan, patting into a circle about 1” thick, mounded slightly higher in the center.
- Bake for 18-20 minutes or until edges are golden brown and top is lightly golden.
- Combine the cream cheese in a medium bowl with powdered sugar, vanilla, and sage. Mix until smooth.
- Allow to cool for 5-10 minutes. With a knife, score into 6-8 wedges, depending on the size you want to serve.
- Serve warm with sage cream cheese.
