Soft pumpkin biscuits

    35 minutes

    These cake-like biscuits are packed with beta carotene and fibre from the pumpkin, plus chewy raisins and crunchy walnuts.

    7 people made this

    Serves: 12 

    • ½ cup (70 g) plain flour
    • ½ cup (70 g) wholemeal flour
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ teaspoon bicarbonate of soda
    • ¼ teaspoon ground allspice
    • ¼ cup (60 g) packed brown sugar
    • 3 tablespoons honey
    • ¼ cup (60 ml) vegetable oil
    • 1 large egg white
    • 1 cup (260 g) cooked puréed pumpkin
    • ½ cup (60 g) dried sweetened cranberries, raisins or sultanas
    • 1⁄3 cup (35 g) walnuts, chopped (optional)

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

    1. Preheat oven to 180°C. Coat two large baking trays with non-stick cooking spray.
    2. Sift the plain and wholemeal flours, cinnamon, salt, bicarbonate of soda and allspice into a medium bowl.
    3. Beat the brown sugar, honey, oil and egg white in a large bowl to combine. Stir in the puréed pumpkin. Stir in the flour mixture until evenly moistened. Fold in the dried cranberries and the walnuts, if using.
    4. Drop heaped teaspoons of dough onto the baking tray, spacing them about 2.5 cm apart. Bake until a skewer or toothpick inserted in the centre of a biscuit comes out clean, about 15 minutes. Leave the biscuits on the tray for 1 minute. Use a metal spatula to transfer them to a wire rack to cool. Store in an airtight container for up to 1 week.

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    These are really tasty! (I doubled the amount of cinnamon and allspice, and added a dash of ginger, so mine have a similar taste to gingerbread.) I had no problems with the recipe at all. My only question is whether the nutrition information provided is per biscuit (I ended up doing calculations of my own based on the ingredients and it looks as though this is the case, based on a batch of about 24 biscuits).  -  13 Nov 2011