I still have lots of that pumpkin puree in the freezer, so…
Preheat oven 450 degrees F.
1 1/4 c. flour (pastry or all-purpose)
4 T. cold butter
1 t. salt
1/4 t. baking soda
Cut in the cold butter and dry ingredients until you have bits the size of small peas. Easiest way to do this is just to pulse these ingredients in a food processor.
1/2 c. pumpkin puree (or any squash, such as butternut)
2 T. buttermilk or plain yogurt
1 t. maple syrup
1/2 t. ground ginger
Whisk together the wet ingredients, then fold into the dry mixture. Turn this dough out onto a floured surface and knead a few times just until it holds together. Roll it out into about 1/2 inch thick dough. Cut into shapes with a 2-inch cookie cutter. Place on cookie sheet and bake at 450 for 13-15 minutes. Makes about one dozen.