Anyone who has ever walked into my bakery quickly figures out that I have a special place in my heart for pumpkin.  The Best Pumpkin Cake in the World is our signature dessert.  It sits at the top of our menu and it comes in many forms:   a cupcake, a coffee cake, it can be gluten free or sugar free .  So, in my book – a pumpkin is more than a Jack-o-lantern.

It is that time of year, where everywhere you turn a pumpkin is being picked, carved, etched, painted, roasted or merely being used as a decorative piece.  For most children – and some adults —  the month of October means Halloween candy, Halloween costumes and more Halloween candy.  I was never like most children.  I was not a fan of Halloween.  Come to think of it, I have no memories of ever carving a pumpkin.

I do recall roasting pumpkin seeds.  Perhaps this was a sign of things to come.

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Pumpkin is an essential ingredient in some of my favorite recipes.  My most recent creation is the Pumpkin Biscuit –  not to be confused with a Pumpkin Scone.  The Pumpkin Biscuit is buttery, flaky and super delicious.  I highly recommend indulging in it with brown sugar butter.

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Pumpkin Biscuits

3 cups of all purpose flour

2 Tablespoons of baking powder

1 ½ teaspoons of salt

1 ½ teaspoons of brown sugar

1 ½ sticks of unsalted butter

1 cup of pumpkin puree

½ cup sour cream

Brown Sugar Compound butter

Mix together ½ cup of butter and 4 teaspoons of brown sugar.

Directions

  1. In a food processor, combine the flour, brown sugar, baking powder, salt and baking soda. Pulse together in food processor and then add 1/2 cup butter and pulse again until the mixture resembles coarse crumbs. Combine pumpkin and sour cream in a separate bowl and then add it to the mixture until just combined ; stir into crumb mixture just until moistened.Picture4
  2. Turn onto a lightly floured surface; knead by folding onto itself 8-10 times. Roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 inch apart on a greased baking sheet lined with parchment.Picture5
  3. Bake at 400° for 20 minutes  or until golden brown.
  4. Make a generous amount of brown sugar butter.Picture7
  5. Enjoy!.

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Chef Eileen Barett

Chef Eileen Barett

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Eileen Barett is a former preschool teacher at Tufts University. She is the owner and Chef at Amanesca and now co-owns Aromas Boutique Bakery & Cafe, home of The Best Pumpkin Cake in the World.