Pumpkin Hazelnut Oat Biscuits

Pumpkin Hazelnut Biscuits

I just adore the autumn. Falling leaves, nights closing in and pumpkin. Oh, the autumnal taste of pumpkin. I’m not fussy if it’s from a tin or freshly pureed, as long as I get it in my porridge, biscuits and pies.

These biscuits are soft and oaty with crunchy hazelnuts and light spices. Very autumnal, very easy to make, and certainly moreish. Perfect for a late afternoon treat, bundled on the sofa with a mug of Earl Grey.

Pumpkin Hazelnut Oat Biscuits
  • 150g (1¼ cup) plain flour
  • ½ teaspoon bicarbonate of soda (baking soda)
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • 100g (1 cup) porridge oats
  • 100g (1/2 cup) unsalted butter, softened
  • 50g (1/4 cup) light brown sugar
  • 50g (1/4 cup) granulated sugar
  • 150g (1/2 cup) pumpkin puree (tinned or fresh pumpkin cooked and pureed)
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 50g (1/4 cup) hazelnuts, roughly chopped
  1. Preheat the oven to 180C/350F. Line a baking tray or cookie sheet with parchment paper.
  2. Whisk the flour, bicarb of soda, salt and spices together in a bowl. Stir in the oats and set aside.
  3. In another bowl, cream together the butter and both sugars for a few minutes until light and fluffy. Add the pumpkin, egg and vanilla and beat well.
  4. Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
  5. Drop teaspoonfuls of the mixture onto the prepared baking tray and bake for 15 minutes or until golden. Allow to cool for a few minutes on the tray and then transfer to a wire rack to cool completely.

Pumpkin Hazelnut Biscuits

Disclosure: Oxo Good Grips sent me the hand held mixer to review. I was not required to write a positive review and all opinions expressed are my own.

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  1. csh says

    Hi Kate, Thanks for posting this recipe – I love anything with pumpkin! I just baked a batch with some slight edits: 200g of pumpkin, 1/2t of all the spices, 1 bag of milk chocolate chips and 150g chopped walnuts. The cookies came out perfectly fluffy and quite tasty, but something is missing. Looking back, there is no salt in your recipe – is this true? On the last batch to go in the oven I sprinkled kosher salt on the tops of the dough balls and it helped a bit. I think next time I’ll 1/2t to the whole recipe. Thanks again for the inspiration. C

    • Kate Veggie Desserts says

      Thanks CSH, your adaptation sounds lovely. I checked my notes and have amended the recipe to include the salt. Thanks for letting me know. :)

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