2 3/4 cup all purpose flour, plus extra for kneading
7 Tablespoons + 1 Teaspoon sugar, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ground ginger, plus 1/4 teaspoon for sprinkling
1/2 teaspoon salt
5 Tablespoons cold butter, divided
1 cup pure pumpkin
1/4 cup milk
For the Icing
1 cup powdered sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons + 1/2 teaspoon half and half
1 In the bowl of a large food processor, combine the flours, 7 Tablespoons sugar, baking powder, baking soda, cinnamon, 3/4 teaspoon ginger, and salt. Pulse to mix.
2 In 1 Tablespoon increments, cut in 4 Tablespoons of the cold butter, pulse until crumbly.
3 In a large bowl, whisk together the egg, pumpkin, and milk.
4 Stir the dry ingredients into the wet, and mix until just combined.
5 Sprinkle a little extra flour onto a dry surface and turn the dough out onto it. Knead for 3-4 minutes until smooth.
6 Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper
7 Roll the dough into an 8-10 inch circle on the baking sheet, and cut into 8 wedges.
8 Melt remaining 1 Tablespoon of butter and brush on top. Sprinkle evenly over the top with 1 teaspoon of sugar and 1/4 teaspoon ground ginger.
9 Bake in the oven for 15-20 minutes, testing with a knife to make sure they're cooked all the way through.
10 Once done, and completely cooled, whisk together all the ingredients for the glaze in a bowl and drizzle on top.