In these pumpkin hazelnut oat biscuits, the pumpkin and spices merge beautifully to make a soft chewy cookie.
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.
- 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
- Preheat the oven to 180C/350F. Line a baking tray or cookie sheet with parchment paper.
- Whisk the flour, bicarb of soda, salt and spices together in a bowl. Stir in the oats and set aside.
- 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.
- Add the wet ingredients to the dry and stir to combine. Add the chopped hazelnuts and mix.
- 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.