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12-15 walnut halves for garnish
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Cut pumpkin into bite size pieces and steam until tender. Let cool, then mash.
Heat the oven to 180 degrees Celsius.
In a large bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Cut the butter into little pieces and add to the flour mixture. Using your fingertips, work the butter into the flour mixture until it gets a slightly crumbly texture. Then stir in the chopped walnuts.
In a smaller bowl, whisk together the milk, mashed pumpkin, agave syrup and honey. Add wet ingredients to flour-butter mixture. Stir briskly until well combined. Let stand for a few minutes.
Grease a baking sheet or line it with parchment paper.
Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. ut the dough into circles (using a cookie cutter or small drinking glass) and place them on the cookie sheet, leaving a couple of inches between them. Repeat this process until you’ve used all the dough.