This recipe is from my dear friend Laura. My kids ask me to make these all the time. I do make them in a scone pan, and I am not used to free forming them although I know you can. They are moist and delicious

Ingredients

8 serv.

flour↗2 cups
brown sugar↗1⁄3 cup
ginger↗1⁄2 teaspoon
cinnamon↗1⁄2 teaspoon
baking powder↗1 teaspoon
baking soda↗1⁄4 teaspoon
salt↗1⁄4 teaspoon
unsalted butter (cold and sliced)↗1⁄2 cup
white chocolate chips or 1/3 cup cinnamon baking chips↗1⁄3 cup
pecans (toasted and chopped)↗1⁄4 cup
buttermilk↗1⁄3 cup
pumpkin puree (canned)↗1⁄2 cup
vanilla↗1 teaspoon

Step-by-step instructions

1
Place all dry ingredients into a food processor and incorporate with the cold butter and the wet ingredients.
2
Mix in the chocolate or the cinnamon chips and the pecans by hand.
3
Place into a divided scone pan and bake @400 for 20 minutes.

Source: food.com

Original recipe ↗

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