Pumpkin spiced biscuits

Pumpkin spiced biscuits

What better way to celebrate the spooky season than with these pumpkin flavoured biscuits, made without having the hassle of adding pumpkin puree.  Make your own spice mixture and you'll have biscuits the flavour of autumn that everyone will want to try.

Prep time: 25 mins 

Fridge time: 2 - 3 hours or overnight

Bake time: 10 mins 

Total time: 3 hours, 35 mins 

Equipment (if desired): pumpkin cookie cutter 


225g Risen Super White Spelt Flour
160g unsalted butter, melted
150g brown sugar & 90g golden granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt

For the pumpkin spice

2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/2 ground cloves


Pour melted butter into a large mixing bowl. Whisk through both sugars until well combined.  Then whisk through the egg and vanilla extract.

Sift over the flour and baking soda. Add the salt and all the spices. Mix with a spatula or wooden spoon until well combined and a soft cookie dough forms, it will be thick and pretty sticky. 

Then put it in the fridge to cool down for a few hours or overnight. 

Preheat the oven to 175C and line a baking tray with parchment paper.

Take out the dough, grab a golf-sized ball and flatten slightly.  We used a pumpkin cookie cutter but you can just put them in the oven as they are - both will make a nice cookie.  

This dough does spread quite a bit, so place your flattened balls or shaped biscuits at least an inch apart on the baking tray.

Bake for ten minutes, turning the tray around half way through.  Leave to cool and enjoy!