Yes, I had a lot of left-over pumpkin so I'm trying out a few recipes to use it up. I got this one from my Vegan Planet by Robin Robertson, page 482.
2 c flour (I used 1 c white and 3/4 c whole wheat)
1 T baking powder
1/4 t salt (I left this out)
1/2 t ground allsice (I used 1 t chili powder but could have used more)
3/4 c canned pumpkin (I took my roasted pumpkin slices and mashed them up with a fork)
1/2 c soy milk (I used 1% milk)
3 T corn oil
1 T maple syrup (I used 1 T molasses)
- Preheat oven to 450°F. (I went for 400° because I had something else in the oven that I didnt want to bake that high - didn't seem to affect the cooking time) Lightly oil a baking sheet and set aside.
- In a large bowl sift together the flour, baking powder, salt and allspice and set aside.
- In a medium-sized bowl, combine pumpkin, milk, oil and syrup until smooth. Add the pumpkin mixture to the flour mixture and stir until dough is just mixed and holds together.
- Transfer to a lightly floured work surface (I used semolina) and roll out to about 1/2-in thick. Using a biscuit cutter or small drinking glass, cut the dough into 2-in rounds and place on the baking sheet. Reroll scraps and cut more (keep in mind that the more you handle the dough, the tougher it will be). They should rise a little but they won't spread out on the pan so they can be pretty close together.
- Bake on center oven rack until golden brown on top, 12-15 minutes.
Recipes says it makes 10 (I made 8)
I had half with peanut butter and the other half with honey - honey was better! Tim strongly suggests just peanut butter.