Free from peanuts, tree nuts (excluding coconut), dairy, egg, fish and shellfish
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
a pinch of ground clove
1/4 cup either coconut oil or lard
1 tbsp molasses, such as Wholesome
2/3 cup pure pumpkin puree
2/3 cup cold water
Preheat the oven to 375F and line a pan with parchment paper
Add the flour, spices, salt, sugar, baking powder, and baking soda to a large mixing bowl and whisk together. Cut in the lard or coconut oil so that it forms little pea-sized bits. Make a well in the center of the dry ingredients and add the pumpkin, water, and molasses. Mix the wet ingredients up in the middle and then mix it into the dry ingredients. When the dough starts to come together, abandon your spatula and switch to kneading it with your hands. Knead the dough 12 times and form it into a ball.
Place the ball on the baking sheet and flatten it out to a 6 inch round. Cut into 6 or 8 wedges using a pastry cutter.
Bake for 12 minutes, remove from the oven and separate the wedges, then bake for another 12 minutes. To glaze, brush with maple syrup or honey.