# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup pumpkin puree (not pumpkin pie filling)
08 - 1/3 cup heavy cream
09 - 1 large egg
→ Cheese & Add-ins
10 - 1 cup sharp cheddar cheese, grated
11 - 2 tablespoons chives or scallions, finely chopped (optional)
→ Topping
12 - 2 tablespoons heavy cream, for brushing
13 - Extra grated cheddar, for topping (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, salt, black pepper, and smoked paprika until evenly distributed.
03 - Add cold butter cubes to the dry mixture. Use a pastry cutter or fingertips to blend until the mixture achieves a coarse, crumb-like texture.
04 - Fold in grated cheddar and chives or scallions, if desired.
05 - In a separate bowl, whisk pumpkin puree, heavy cream, and egg until smooth.
06 - Add pumpkin mixture to the flour mixture. Gently mix just until the dough forms; avoid overworking.
07 - Turn dough onto a lightly floured work surface. Pat into a round approximately 1 inch thick.
08 - Cut dough into 8 equal wedges. Arrange on the prepared baking sheet, allowing space between each.
09 - Brush tops with heavy cream and sprinkle with extra cheddar as desired.
10 - Bake for 18–20 minutes, or until golden and firm. Let cool slightly before serving.
