Pumpkin Choc Chip Biscuits

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I’ve been quite sick this week so all my Halloween/pumpkin cooking went out the window. I was going to whip up some soup with the pumpkin staring at me every time I open the fridge but then thought I’d try experimenting. Pumpkin Choc Chip Biscuits were born. Sounds gross?? Tastes AMAZING  and hardly any hint of pumpkin taste at all. My kiddies cant get enough of them. Oh and these are egg free so though with allergies will love these!

You can add choc chips through the dough however I tend to just put a few on top of the biscuit to  keep the sugar content down. These have a slight gingerbread taste to these. You can certainly leave out the spices if your kiddies are not fond of the flavour.

The dough is a wet sticky dough but as you pick it up and roll in in your hands into balls it firms up. Your hands do not become sticky.

Below are instructions for both traditional and tmx methods.

 

Pumpkin Choc Chip Biscuits
Yields 50
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200g butter, melted
  2. 100g sugar
  3. 50g brown sugar
  4. 1 teaspoon of vanilla bean paste or similar
  5. 200g cooked mashed pumpkin
  6. 400g self raising flour
  7. 1/2 teaspoon of baking powder
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon mixed spice
  10. 1/2 teaspoon ground ginger
  11. 100g choc chips
Instructions
  1. Preheat oven to 180 degrees and line 4 baking trays with baking paper.
  2. Place butter into bowl.
  3. Add sugars, pumpkin, vanilla and mix with a wooden spoon until combined.
  4. Add remaining ingredients except for choc chips.
  5. Mix until combined.
  6. The dough is a wet sticky dough but as you pick it up and roll in in your hands into balls it firms up.
  7. Roll 50 small balls and place onto trays.
  8. Place a few choc chips on top of each ball and press down slightly to flatten biscuit.
  9. Bake for approximately 12-15 minutes until they change just ever so slightly to a golden colour. You will see this on the edges.
  10. Allow to cool.
  11. store in an airtight container.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/
Pumpkin Choc Chip Cookies - TMX
Yields 50
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 200g butter
  2. 100g sugar
  3. 50g brown sugar
  4. 1 teaspoon of vanilla bean paste or similar
  5. 200g cooked mashed pumpkin
  6. 400g self raising flour
  7. 1/2 teaspoon of baking powder
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon mixed spice
  10. 1/2 teaspoon ground ginger
  11. 100g choc chips
Instructions
  1. Preheat oven to 180 degrees and line 4 baking trays with baking paper.
  2. Place butter into bowl.
  3. Melt on 80 degrees, speed 2 for 3 minutes or until melted.
  4. Add sugars, pumpkin, vanilla and mix on speed 5 for 10 seconds.
  5. Add remaining ingredients except for choc chips.
  6. Blitz on speed 5 until well combined.
  7. The dough is a wet sticky dough but as you pick it up and roll in in your hands into balls it firms up.
  8. Roll 50 small balls and place onto trays.
  9. Place a few choc chips on top of each ball and press down slightly to flatten biscuit.
  10. Bake for approximately 12-15 minutes until they change just ever so slightly to a golden colour. You will see this on the edges.
  11. Allow to cool.
  12. store in an airtight container.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/
By | 2017-06-12T11:21:13+00:00 November 2nd, 2014|Categories: Lunchbox, Sweets|10 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

10 Comments

  1. FionaP November 3, 2014 at 12:08 pm - Reply

    OMGeeeee – these are so delicious! I didn’t quite make as many as you have put in the instructions but wow – so fluffy, so full of flavour. I didn’t have cinnamon so I substituted Nutmeg instead! Yummmm….

  2. Judy November 11, 2014 at 1:18 pm - Reply

    my kids loved these, thanks for sharing!

  3. Bree November 11, 2014 at 2:10 pm - Reply

    Quite moreish with a cakey type texture. The kids at mother’s group devoured half and I may have eaten the rest myself… My mix made 51 biscuits, using walnut-sized balls of dough.

  4. Monica June 3, 2015 at 6:59 pm - Reply

    These were on my list of things to do for a while.

    The texture, is amazing, almost something between a biscuit and a muffin. They have been a hit with my kids, and I love the spice combination which is in these biscuits

    • Peta
      Peta June 4, 2015 at 9:41 pm - Reply

      I love the texture. SO glad you liked them 🙂

  5. Stacey June 5, 2015 at 1:41 pm - Reply

    Just made these, they are delicious and great for my boy with allergies, thank you.

    • Peta
      Peta June 5, 2015 at 9:10 pm - Reply

      Thank you Stacey! Glad they are allergy friendly!

  6. Kellie Smith June 6, 2015 at 6:59 pm - Reply

    Yum! Nice light biscuit and tastes like gingerbread! Thank you

    • Peta
      Peta June 6, 2015 at 9:51 pm - Reply

      Glad you liked them! 🙂

  7. Sandra November 18, 2015 at 7:23 pm - Reply

    I made a double batch of these yesterday for a “masterchef challenge” for my Year 7 class (along with 4 other teachers who also made other dishes) that the students had to taste, without knowing the name or any details about it. They then had to guess all the ingredients, and write a recipe for it – like they do on masterchef! Not one of the groups guessed Pumpkin as an ingredient!! But there was a lot of “ooh’ and “yum!” going around the class, so thank you for your great (and sneaky) recipe!

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