Pumpkin and Chocolate Biscuits

    35 minutes

    Try this recipe for chocolate chip biscuits - it's a little different because it includes pumpkin! It is also egg-free. A very moist biscuit.

    148 people made this

    Serves: 48 

    • 2 cups white sugar
    • 1 cup copha
    • 450g cooked, pureed pumpkin
    • 2 teaspoons vanilla essence
    • 4 cups (500g) plain flour
    • 2 teaspoons bicarb soda
    • 2 teaspoons ground cinnamon
    • 375g dark chocolate chips

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 190 degrees C.
    2. Cream the sugar, copha, pumpkin and vanilla together. Mix until light and well combined.
    3. Mix the flour, bicarb soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
    4. Drop by teaspoons onto an ungreased baking tray. Bake for 12 to 15 minutes or until set. Let biscuits cool on a rack.

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    Reviews in English (136)


    Butter flavor Crisco shortening works great in this recipe. If you want a healthier cookie with more flavor, use half brown sugar and half white sugar, half whole wheat flour and half white flour, decreasing the shortening to 3/4 cup. For a spicier cookie that tastes more like pumpkin pie, use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ginger (or just use 2 tsp pumpkin pie spice). Cream cheese frosting goes very nicely with these cookies, per suggestions from prior reviews. Thank you for a great eggless cookie recipe!!!  -  22 Oct 2005  (Review from Allrecipes USA and Canada)


    Thanks for a great recipe! My daughter is allergic to eggs and she loves this treat. I made it with half brown sugar and half white sugar for a chewier cookie, and also subsituted half of the recommended amount of shortening with margarine. They tasted great!! I left out the chocolate chips for half the batch and they were still delicious!!  -  10 Nov 2002  (Review from Allrecipes USA and Canada)


    I had no eggs in the house and wanted to make pumpkin cookies to send in my college daughter's Halloween care package so finding this recipe was serendipity! I made a few changes: I halved the recipe and substituted margarine for the shortening. I also added a half cup of toasted chopped walnuts and a half teasp. of nutmeg and a pinch of allspice. I chilled the batter while I cleaned the kitchen and then rolled the batter into balls. I rolled the balls in granulated sugar and then flattened them with a fork. Thanks for sharing this recipe with us Arlene!  -  26 Oct 2003  (Review from Allrecipes USA and Canada)