Pumpkin and Chocolate Chip Biscuits

    30 minutes

    These are like a combination of pumpkin pie and chocolate chip biscuits. I think they taste best when they are cold from the refrigerator.

    1375 people made this

    Serves: 12 

    • 250g pumpkin puree
    • 1 cup (200g) caster sugar
    • 1/2 cup (120ml) vegetable oil
    • 1 egg
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1 teaspoon milk
    • 1 tablespoon vanilla essence
    • 2 cups dark chocolate chips
    • 1/2 cup chopped walnuts

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Combine pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon and salt. Dissolve the bicarb soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
    2. Add vanilla, chocolate chips and nuts.
    3. Drop by spoonful on greased baking tray and bake at 180 degrees C for approximately 10 minutes or until lightly brown and firm.

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    Pumpkin and Chocolate Chip Biscuits
    Pumpkin and Chocolate Chip Biscuits

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    Reviews and Ratings
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    Reviews in English (1323)


    I really enjoyed these cookies. I made a few changes to make them a little healthier. I substituted the oil with applesauce and used a combination of whole wheat and all-purpose flour. I also added more spices (ground cloves, ginger, and nutmeg). Really yummy.  -  17 Oct 2006  (Review from Allrecipes USA and Canada)


    These cookies are delicious and cake-like! Every fall - it never fails - when the leaves start turning and the weather gets crisp I start getting requests for these cookies - it's crazy! I make a few slight changes and these cookies turn out PERFECTLY! First of all, I add 3 drops of red food coloring to the 'wet ingredient' mixture (to liven up the pumpkin's orange color). Second, I bake the cookies at 365 degrees for 12 minutes instead of 350 degrees for 10 minutes (which, like others have said is not NEAR enough time to allow the cookies to cook through). And thirdly I place the cookies with a medium sized scoop on a greased cookie sheet, then I slam the cookie sheet down on the table a few times to get them to spread out a little (I find the cook more evenly and also look a lot more attractive). These cookies are served best warm straight from the oven or cold straight from the refridgerator - I wouldn't recommend letting them sit on your counter, even if they are in a covered conatainer - the time I did that they got soggy and melted a little from the heat of our wood stove. =)  -  02 Nov 2006  (Review from Allrecipes USA and Canada)


    This was very tastey cookie. However is you really like the pumkin taste as much as my family does, I would recemend putting in 1/4 less cinamin, it tends to cover the pumpkin flavor. The other thing is, don't forget to add the vanilla. It does not say when or where to put it in. If making this for children I suggest adding 3 or 4 drops of red food coloring for the orange pumpkin look, the cookies are not orange after baking.  -  24 Sep 2001  (Review from Allrecipes USA and Canada)