Optional Maple Glaze (see recipe here.) Substitute confectioner's with Swerve Confectioner's Sweetener.
Cut butter into pea sized pieces, place in freezer.
Preheat oven to 350 degrees F.
Measure all dry ingredients. Mix together well.
Add butter mixing in with your hands, as you would with biscuits.
Add in pumpkin puree.
Beat egg whites until fluffy.
Form into two discs. Cover with plastic and refrigerate.
Bake on a baking sheet with parchment paper.
Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.
Mix milk (or water) with confectioner's sweetener with vanilla until smooth.