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1
Position rack in center of oven; preheat to 375F.
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2
Butter heavy large baking sheet.
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3
Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend .
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4
Add butter and rub in with fingertips until mixture resembles coarse meal.
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5
Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend.
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6
Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
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7
Turn dough out onto floured surface and knead gently until smooth, about 8 turns.
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8
Roll out dough to 3/4-inch thickness.
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9
Using floured 2-inch-diameter cookie cutter, cut out rounds.
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10
Reroll scraps to 3/4-inch thickness; cut out additional rounds.
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11
Place biscuits on prepared baking sheet, spacing evenly.
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12
Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl.
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13
Brush atop biscuits.
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14
Garnish each with 1 walnut half.
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15
Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes.
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16
Transfer biscuits to rack and cool 15 minutes.
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17
Serve warm or at room temperature.
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18
(Can be prepared 6 hours ahead.
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19
Let stand at room temperature.
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20
If desired, wrap biscuits in foil and rewarm in 350F.
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21
oven about 5 minutes.)
