Soft, cake-like biscuits featuring the delicious autumn flavours of cranberry and pumpkin.
You can find tinned, 100% pumpkin puree at Waitrose, or you can make your own using this recipe.
These biscuits are lovely - full of flavour and soft without being too crumbly. I made a couple of changes: raisins instead of cranberries (I didn't have any), brown cane sugar instead of caster sugar (I prefer the flavour, although it is harder to cream with the butter). I also baked them for longer - about 20 minutes - as they just didn't seem done. The result was gorgeously soft, moist biscuits with a nice, firm base. - 31 Oct 2012
I own a small bakery in Charleston SC. I was looking for a pumpkin cookie and came across this recipe. Did a test bake and was absolutely floored. These cookies are amazing and now I can't keep them on the shelf. After they have cooled I dip the entire top into a milk and powdered sugar glaze. I allow that to dry overnight and this seals the moisture into the cookie. Thanks for sharing this formula. - 20 Sep 2007 (Review from Allrecipes US | Canada)
Reading other postings I decided to try and make half with craisins and half with fresh cranberrys to see which I liked better. I'd definetely go with real cranberries - it's such an interesting, tangy taste that you don't get too often and the real cranberries look GORGEOUS in the cookies. I felt the craisins got lost in the cookies and you didn't taste them as much. Also, I did half a teaspoon of cinammon, half pumpkin pie spice. And per someones recommendation I sprinkled cinammon on top of the cookies - nice touch. I didn't have walnuts - used hazelnuts which were fine, but I'm betting walnuts would go better. Sometimes you make pumpkin cookies and you don't taste the pumpkin - you do here. You could even serve these along with your Thanksgiving meal instead of as a dessert if you were so inclined. - 24 Nov 2005 (Review from Allrecipes US | Canada)