|Dried cranberries||2 Tablespoon|
|Boiling water||1/2 Cup (8 tbs)|
|Butter||1/2 Cup (8 tbs) , softened|
|Confectioners sugar||3 Tablespoon|
|All purpose flour||2 1/4 Cup (36 tbs)|
|Packed brown sugar||1/4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1 1/2 Teaspoon|
|Baking soda||1/4 Teaspoon|
|Cold butter||1/2 Cup (8 tbs)|
|Milk||1/3 Cup (5.33 tbs)|
Place the cranberries in a small bowl; add boiling the water.
Let stand for 5 minutes; drain and chop.
In a small mixing bowl, beat the butter until light and fluffy.
Add the confectioners' sugar and cranberries; mix well.
Cover and refrigerate for at least 1 hour.
In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda.
Cut in the butter until mixture resembles coarse crumbs.
In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened.
Stir in pecans if desired.
Turn dough onto a floured surface; knead 10 times.
Pat into an 8-in. circle.
Cut into eight wedges; separate wedges and place on a greased baking sheet.
Bake at 400° for 12-15 minutes or until golden brown.
Serving size Complete recipe
Calories 3284Calories from Fat 1702
% Daily Value*
Total Fat 194 g298.5%
Saturated Fat 119 g595%
Trans Fat 0 g
Sodium 2407 mg100.29%
Total Carbohydrates 353 g117.7%
Dietary Fiber 10 g40%
Sugars 128 g
Protein 40 g80%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet