Pumpkin biscuits with cream cheese icing

  • For the biscuits
  • 225g sugar
  • 225g unsalted butter, softened
  • 2 tbsp Maple syrup
  • 2 eggs
  • 250ml canned pumpkin
  • 350g plain flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground allspice
  • 0.25 tsp freshly grated nutmeg
  • Pinch ground cloves
  • For the icing
  • 2 (225g) packages cream cheese
  • 110g icing sugar
  • 65ml milk
  • 1 tbsp vanilla extract
  • Zest of one lemon
  • For the garnish
  • Whole pecans
1) Preheat the oven to 180C/Gas 4. In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate.

2) Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased baking sheets. Bake for 10 minutes, or until lightly golden brown around the edges.

3) Cool the biscuits on racks. When completely cool, ice with the cream cheese icing.

For the icing:
1) Put the cream cheese in the bowl of a mixer fitted with a paddle, and beat until light and fluffy. Beat in the icing sugar until smooth. Add the milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest.

2) When the biscuits are cold, spread each with some of the icing and garnish with a whole pecan.

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