Pumpkin Spice Pumpkin Biscuits

Its October so we can all crack out the halloween themed recipes now!

If you would like to link your own recipe using pumpkin spice to mine let me know.

I made these biscuits for biscuit week on the Great British Bake Off and tweeted my way through the process. There are two kinds of decoration one a little simpler than the other making them a lovely recipe to make with the kids.

Pumpkin spice is an American import, now adopted and used widely in the UK – it is a blend of a few different spices and nothing at all to do with the flavour of pumpkins but for some reason evokes the flavours of autumn for me. You find it a lot in pumpkin pies and in a well known coffee chain latte! I reckon its one of those things that Americans have their secret family recipe for and you can certainly adjust the proportions to suit your own taste.

Pumpkin Spice

2 tblsp ground cinnamon

1 1/2 tsp ground ginger

1 tsp nutmeg

1 tsp allspice

1/2 tsp cloves

Simply mix the spices well together and store in an airtight jar.


Pumpkin Spice Pumpkin Biscuits

You will need a pumpkin shaped cutter ( mine is about 6.5cm wide) and two large baking sheets lined with non stick paper or silicon sheets.


275g plain flour

1 dstp pumpkin spice mix

1 level tsp baking powder

100g soft brown sugar

75g butter cubed

1 small egg

50g golden syrup



500g icing sugar

1tsp merriwhite ( dried egg white powder)

Food colouring

250g fondant ready to roll icing




Measure the flour, baking powder and pumpkin spice into a large bowl and whisk to combine.


Then add the sugar and combine again. (On the day I forgot this step and added the sugar after the butter but it didn’t seem to matter!).

Add the cubed butter and rub in with your fingertips to achieve a fine bread crumb consistency.


Whisk together the egg and the golden syrup.


Add to the rest of the mixture.


Combine, first with a fork then use your hands to get a ball of dough.


Put in a plastic bag and leave in the fridge for 20 minutes – don’t skip this step it makes the dough easier to handle and keeps the fats at the correct temperature to use.


After chilling flour the work top well, place half the dough ready for rolling.


Roll the dough to a 5mm depth – I use a rolling pin with adjustable guards to get it even.


Cut out the pumpkin shapes and use a fine spatula to place on the baking sheet.


Repeat until you use up all the dough.


Place back into the fridge for another 20 minutes. Again don’t skip this stage this will help stop your biscuits spreading too much.


At this point preheat the oven to 170C (Fan).

After chilling bake for 15 mins (ish) until golden brown.


Leave to cool for 5 mins on the trays then transfer to a cooling rack to allow to cool completely.


To make the runout icing

Mix the icing sugar and merriwhite powder together in a mixing bowl, add cold water 1 tablespoon at a time and beat slowly to achieve a soft peak consistency. OR buy ready to make royal icing powder and follow the packet instructions!


Split the icing into two bowls 1/3 rd /2/3 rd split and colour with green and orange colouring (you need more orange than green).


Once the biscuits are cool put the icing into two separate bags each with a fine writing nozzle.


Keep the icing damp at all times by covering the bowls with  a damp cloth and the bags and nozzles under a damp cloth too.


Pipe the outline of the pumpkin in orange – leave the stalk section.


Once these are all done start on the stalks, again pipe the outline then fill once dried slightly using a cocktail stick to spread the icing to the edges.


To fill the pumpkin make half the orange icing a bit runnier by adding some water.


Then pipe the centre of the pumpkin, tip the biscuit around to let the icing run to the edges and use the cocktail stick again to make sure there are no gaps.


Allow to dry completely before the next stage.


The final step is using a slightly finer nozzle pie the characteristic lines on the pumpkin – remember pumpkins aren’t all even so wobbly lines are perfectly acceptable!!


To create the fondant tops is much simpler.

Colour the fondant 3/4 orange and 1/4 green – roll out the orange to 1 or 2 mm thickness and cut pumpkin shapes out.


Roll out the green and cut out just the stalk sections trimming at the base


Brush the orange stalk with a little water and place the stalk in position.


Use a cocktail stick to ‘draw’ on the characteristic lines


Dampen the biscuit slightly  if you have made some runny icing you can use that but water will do the job, and stick the fondant shapes on top.


Leave to dry completely – I have to leave a sign on mine to stop anyone eating them before I take a photo!





If you fancy trying out other recipes using pumpkin spice how about these baked doughnuts by Sammie at Feasting is Fun

These pumpkin spice macarons by Turquoise Toffee looking utterly amazing pop over and check them out 

BakingQueen74 has a fabulous slow cooker pumpkin spice pudding recipe to try 



6 thoughts on “Pumpkin Spice Pumpkin Biscuits

  1. Hi, these are so beautiful. Can you get pumpkin pie spice there? It’s all the ingredients that you used in a unique amount and then you can add it. If you can’t get it let me know and I will send you some!! It would be my pleasure. It really comes in handy! Just thought I would let you know. Send me your address DM on Twitter or you have my email and I will send you some tomorrow.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s