Light Pumpkin Spice Biscuits

Preheat oven to 400ºF. Line a baking sheet with parchment paper and lightly grease that with nonstick cooking spray. Set aside.

In a large bowl, mix flours, baking powder, pumpkin pie spice and salt together. Using a pastry knife, cut in butter and applesauce until mixture resembles coarse sand. Cover with Saran wrap and chill for at least 10 minutes.

Once chilled, mix in the cream, canned pumpkin, honey and brown sugar until just combined.

Scoop dough onto a lightly floured surface. Knead it about 3-4 times, adding extra flour because the dough will be a little moist. Once dough has been kneaded, flour a rolling pin. Roll the dough out to about 1/2-inch thickness. Fold it over in half and re-roll it out to 1/2-inch thickness. Fold it over in half again and re-roll. Repeat this one more time, this time rolling it out to about a 3/4-inch thickness. Using a circular biscuit cutter or cookie cutter, cut out biscuits.

Place biscuits about 1 inch apart on the prepared cooking sheet. Bake for about 12-14 minutes. Let cool and then enjoy!

Recipe adapted from Cooking Light.