About this recipe:These soft, cake-like biscuits are perfect for autumn or around Halloween.
400g caster sugar
2 teaspoons vanilla extract
1 (400g) tin pumpkin puree
500g plain flour
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
175g chocolate chips
125g chopped walnuts (optional)
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Method Prep:10min › Cook:15min › Extra time:10min › Ready in:35min
Preheat the oven to 190 C / Gas mark 5. Grease a baking tray or line with baking parchment.
In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin puree until well blended. Combine the flour, bicarb, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared baking tray.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking tray before removing to wire racks to cool completely.
You can find tinned, 100% pumpkin puree in larger supermarkets, or you can make your own using this recipe.
Very tasty biscuits, I can't stop eating them, lol.... I made mine with butternut squash as I didn't have any pumpkin. The mixture makes quite a lot of biscuits so I might half the quantities next time. A big thumbs up! - 20 Oct 2010
I followed the recipe apart from omitting the chocolate chips and using chocolate to decorate the top instead - they're very tasty but they are 100% cake. Nothing biscuity about them. Still good as a snack with tea but not quite what I was after. - 29 Oct 2012