Cranberry and pumpkin biscuits

    (404)
    32 min

    Soft, cake-like biscuits featuring the delicious autumn flavours of cranberry and pumpkin.


    382 people made this

    Ingredients
    Serves: 36 

    • 125g butter, softened
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • 250g tinned pumpkin puree
    • 300g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 100g fresh cranberries, halved
    • 1 teaspoon ground cinnamon
    • 1 tablespoon orange zest
    • 75g chopped walnuts

    Method
    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 190 C / Gas mark 5. Grease baking trays or line with baking parchment.
    2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon; stir into mixture until well blended. Stir the halved cranberries into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto the prepared baking trays.
    3. Bake for 10 to 12 minutes.

    Pumpkin puree...

    You can find tinned, 100% pumpkin puree at Waitrose, or you can make your own using this recipe.

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    Reviews & ratings
    Average global rating:
    (404)

    Reviews in English (325)

    1

    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

    by
    367

    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)

    by
    181

    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)

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