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Ingredients
  • 2 cups ( 250g) all-purpose flour ( spoon & leveled)
  • 2 and ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 and ½ teaspoons pumpkin pie spice*
  • ½ teaspoon salt
  • ½ cup ( 115g) unsalted butter, frozen
  • ⅓ cup + 2 Tablespoons (105ml) heavy cream, divided
  • 1 large egg
  • ½ cup ( 115g) canned pumpkin puree, blotted*
  • ½ cup ( 100g) light brown sugar
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for sprinkling on top before baking
  • subheading: Maple Glaze:
  • 2 Tablespoons ( 30g) unsalted butter
  • ⅓ cup (80ml) pure maple syrup
  • 1 cup ( 112g) sifted confectioners’ sugar
  • pinch salt, to taste
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