Pecan-Pumpkin Biscuit Treats

Ingredients 0/10

Step 1

Heat your oven to 350°F. Spread the pecans out on a baking sheet and pop them in the oven for about 5 minutes, until they’re nicely toasted and smelling amazing. Once they’ve cooled a bit, chop them roughly.

Step 2

Now turn the oven temperature up to 425°F. Lightly grease a large baking sheet with a bit of oil to keep the biscuits from sticking.

Step 3

In a mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt. Cut the butter into the dry ingredients with your fingers or a pastry cutter until the mixture looks crumbly. In a separate bowl, stir together the water and brown sugar until the sugar dissolves, then mix that into the crumbly flour mixture. Add the pumpkin puree and fold in the toasted pecans until everything is just combined.

Step 4

Wrap the dough in plastic wrap and pop it in the freezer for about 10 minutes to firm up.

Step 5

Once chilled, divide the dough into five equal portions. Shape each piece into a ball, then gently flatten them and arrange on your prepared baking sheet, leaving about an inch between each.

Step 6

Bake the biscuits for 12 to 15 minutes, until they’re puffed up and golden on top. Let them cool completely on a wire rack before enjoying.