I adore most everything pumpkin – pumpkin curried soup, cookies, bread, pie, pilaf and of course scones. 

This healthier version is quick and easy to make. Using coconut oil is a wonderful alternative for those who are vegan or lactose intolerant. 

Ingredients

2 cups whole spelt flour or sprouted flour

1 tablespoon baking powder

2 tablespoons Sucannot, date or demerara sugar

A pinch of stevia powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg, preferably freshly ground

5 tablespoons coconut oil or unsalted butter, cold and chopped into half inch cubes

One can or 3/4 cup pumpkin purée

½ cup chopped pecans

3 to 4 tablespoons unsweetened milk, (almond, oat, or cow’s)

Instructions

Preheat oven to 425°. Grease a cookie sheet.

Stir or sift together flour, baking powder, sugar, salt and spices in a large bowl. Add cold butter or coconut oil and cut in with pastry cutter until all the pieces of butter or coconut oil are half the size of a pea or smaller.

Add the pumpkin purée, pecans and milk, then stir just until blended. Do not over stir.

Mold into two squares, 1 inch thick on the greased pan. Cut squares diagonally, into wedge shapes. I like to move them so that they have 1 inch of room between them, so there is more crunchy edges, but you can leave touching as well.

Bake approximately 18 minutes or until lightly browned on top and bottom.

Let cool before serving.