Ingredients:

2 1/4 cups flour
4 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground cardamon
1/2 cup (1 stick) unslated butter, chilled and cut into small pieces
1/2 cup canned solid pack pumpkin
1/4 cup plus 2 Tblsp chilled whipping cream
1/3 cup, packed, golden brown sugar
4 Tblsp honey
1 tsp, packed, grated lemon peel
1/2 cup chopped walnuts, toasted
16 walnut halves

Position an oven rack in the middle of the oven and preheat to 375°F. Butter a large heavy baking sheet . Mix the flour, baking powder, gignger, cinnamon, salt and cardamon in a medium bowl to blend. Add the butter and rub in with fingertips until the mixture resembles a coarse meal. Whisk the pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl. Add the pumpkin mixture and toasted nuts to the dry ingredients and stir until incorporated, the dough will still be moist.

Turn the dough out onto a floured surface and knead gently until smooth, about 8 turns. Roll the dough out into a 3/4 inch thickness. Using a floured 2 inch diameter cookie cutter, cut out rounds from the dough. Reroll scraps to 3/4 inch thickness and cut out additional rounds. Place the biscuits on the prepared baking sheet, with even spacing between.

Whisk remaining 2 tablespoons cream and 2 tablespoons honey in a small bowl. Brush over the top of the biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 15 minutes. Serve warm or at room temperature.