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    Home » Subscribers Only

    Spiced Pumpkin Biscuits

    by romylondonuk | Leave a Comment

    Jump to Recipe Print Recipe

    Pumpkin Spice & all things nice! These pumpkin cookies definitely belong onto your must-bake list of the season! They're ultra gooey and filled with delicious pumpkin flavor and warming spices such as cinnamon, ginger and nutmeg.

    Don't be fooled: these cookies are fantastic any time of the year. And that comes from a seasoned cookie muncher all year round 😉

    The cookie dough itself is ready in just a few minutes and is made of vegan butter, brown sugar, pumpkin puree, spices and a little flour - super easy to whip up!

    The only thing that takes time - and I recommend not to skip this step - is the chilling in the fridge. The best cookies come from a properly chilled cookie dough! It's important to get the right texture and I beg you not to skip the chilling time for this recipe (or any cookie recipe to be precise!).

    The good news: You can prep the cookie dough and leave it in the fridge for up to 48 hours, so you don't need to set a strict time schedule when baking these fall goodies!

    Jump to:
    • Ingredients
    • Equipment
    • Storage
    • Variations
    • Top tip
    • More cookie recipes
    • Spiced Pumpkin Cookies
    • Latest Recipes

    Ingredients

    Here's everything you need for this recipe:

    • vegan butter - I usually use unsalted Flora Plant for most of my baking
    • light brown sugar
    • pumpkin puree - use store-bought or make your own
    • pumpkin spice - use store-bought or make your own
    • flour - all purpose aka plain flour
    • crushed nuts & seeds - for these I used walnuts, pistachios and pumpkin seeds, but go with your faves!

    See recipe card for quantities.

    Equipment

    Here's everything you need for this recipe:

    • mixing bowl
    • electric handheld mixer (to cream the butter & sugar)

    Storage

    Store your cookies in an airtight container for up to 7 days. You can also store them in the fridge if you want them to last a little longer & get a little harder.

    For long-term storage, freeze them for up to 3 months, but trust me: you'll want to eat them before that 😉

    Variations

    If you want to shake things up, why not try taking this recipe to the next level:

    • Chocolate - give these a chocolate-y makeover by adding a few tablespoons of vegan chocolate chips to the cookie batter before baking! Both dark chocolate and white chocolate chunks would be perfect with these pumpkin cookies!
    • Ice Cream Sandwich - turn these into delicious ice cream sandwiches with some homemade Biscoff ice cream!

    Top tip

    Serve these alongside a delicious drink! Try a Pumpkin Cold Foam to keep it seasonal or enjoy them with a hot matcha latte for a boost of energy.

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    If you love Pinterest - like me - you can pin any of the images on this page to your boards 😊 

    Spiced Pumpkin Cookies

    Cookie dough ready in just a few minutes! These pumpkin cookies are a perfect seasonal bake for pumpkin & fall season. Made with real pumpkin and deliciously warming spices.
    Print Recipe Pin Recipe
    Course Snack
    Cuisine American
    Servings 6 cookies

    Equipment

    • 1 large mixing bowl
    • 1 electric hand mixer to cream the butter & sugar
    • 1 spatula
    • 1 baking tray
    • parchment paper

    Ingredients
      

    • 60 g cold vegan butter
    • 80 g light brown sugar
    • 2 tbsp canned pumpkin puree
    • 2 tsp pumpkin spice mix
    • 1 pinch salt
    • 1/2 tsp baking powder
    • 70 g all purpose flour
    • 50 g mixed, crushed nuts & seeds to your liking

    Instructions
     

    • In a large bowl, cream together the butter and sugar with an electric hand mixer.
    • Add the pumpkin puree, spices and salt & combine well.
    • Add the baking powder and flour and blend on a low speed until you get a smooth cookie dough.
    • Fold in the nuts and seeds with a spatula or spoon.
    • Chill the dough for at least 30 minutes in the fridge.
    • On a lined baking tray, shape 6-8 cookies, leaving 2 inches between them. Place in the fridge to chill for another 2 hours or for best results: overnight.
    • Preheat your oven to 180C. Then bake the cookies for 12-15 minutes or until golden.
    • Allow them to cool for at least 30 minutes before removing them from the baking tray.

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    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!

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