fast and most of all DELICIOUS!!!
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon 6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half **
1 large egg
** I never have half and half on hand, so I just melt about 1/2 T butter and add milk to equal the whole amount called for.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or flour your sheet; set aside.
In a bowl of a stand mixer, fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, and pie spice. Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, mix until dough forms into a ball. Pat out dough onto baking sheet and make about a 12" circle. Use a large knife to slice the dough making equal portions. Bake for 14-16 minutes, or until light brown. If you want to ice them do it when they are hot so the icing melts into a glaze. You won't need much icing to gaze them.