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Home • Recipe • Pumpkin Biscuits
Published by Amy
Hands up if you can’t quite believe we’re into October 2020? It has been a rather crazy year, that’s for sure. And it would seem that Halloween, much like the rest of 2020, will be somewhat different this year. It’s for that reason I decided to make this Pumpkin Biscuits recipe.
For a while now the boys have been asking me if they’d be able to go guising at Halloween and for the most part I’ve told them we’d just need to wait and see closer to the time. Now with a little under 2 weeks to go and restrictions ever-changing, I think we’ve all made peace with the fact Halloween will look somewhat different this year.
There’ll be no Halloween parties at school or at home, no dooking for apples with anyone other than those in your household and no coming together with all the kids and parents in the street to go door-to-door guising.
That being said, I’m one for always trying to maintain a bit of magic to childhood. So this year our Halloween will be bit different but still just as special. Our school has already put on a Pumpkin Picture Trial where the kids colour in a pumpkin picture and display them in their window – similar to the rainbows during lockdown.
We will also still be visiting our local pumpkin patch (pre-booked and covid secure, of course), doing a Halloween breakfast, getting dressed up, watching a spooky movie and doing some at-home apple dooking! I will also be making sure there’s plenty of sweeties and Halloween treats on offer too, including some Pumpkin Biscuits.
Now eagle-eyed readers may have noticed that these biscuits follow the same dough as our ever-popular Empire Biscuits recipe. That’s because it really is a wonderfully versatile recipe. However our Pumpkin Biscuits do use a different filling – chocolate spread!
Caster SugarBiscuits need a bit of sweetness and these Pumpkin Biscuits are no exception. Caster sugar is preferable over Granulated in most baking, due to it’s finer texture. You could swap for Golden Caster sugar for a more caramelised flavour.
Butter or Block MargarineEither will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but you can use any butter you have to hand.If using margarine, just be sure to use a block margarine, as opposed to the spreadable kind. The latter will make your biscuit dough too soft.
Plain FlourNo raising agents are required in these biscuits, so good old plain flour is ideal.
EggNot all biscuit recipes will include egg but in Empire Biscuits an egg adds a bit extra moisture and some richness to the overall flavour.
Chocolate SpreadUnlike your classic Empire Biscuits, these Pumpkin Biscuits are filled with chocolate spread. Halloween is all about the sweets and chocolate though, right?You can of course substitute this for your spread of choice – be it Nutella, Biscoff, peanut butter or just classic jam.
Icing Sugar, Fondant Icing & Food ColouringTo turn your biscuits from just biscuits to Pumpkin Biscuits you need to get decorating! A orange icing, topped with black fondant eyes and smiles – perfect for getting creative.
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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.
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