Pumpkin Pie Spice Biscuits – Quirky Cooking

It’s that time of year when the internet is flooded with all things ‘Pumpkin Pie Spice’! (Which I’m totally okay with – I LOVE pumpkin pie spice.) My family is from the USA and pumpkin pie is a family favourite, so of course I had to include this spice blend in my Quirky Cooking spice blend range. But there’s so many more things you can make with my Pumpkin Pie Spice Blend besides pumpkin pie – you can add it to lattes, smoothies, cheesecake, ice cream, pancakes, muffins, pumpkin bread, pumpkin scones, cookie dough balls, cakes and… biscuits (cookies)!

I gave my friend Elyse Comerford some of my spice blends and she made up this yummy recipe. Her son Dylan pronounced them “the best biscuits I’ve ever eaten”!! Woooo!!

They’re quick to make, and so easy that the kids can make them themselves. (We made this recipe during my Kids Cooking Workshops and the kids loved them!)

These biscuits are gluten free, grain free, egg free and refined sugar free, and I’ve added nut-free and dairy-free variations in the notes. Thanks to Jude Blereau for her great tip about how to successfully swap butter for coconut oil in baking – it’s not a straight swap, so check out the variation below! (Listen to this podcast with Jude on whole-food baking if you’d love to learn more of her tips and tricks.)

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Pumpkin Pie Spice Biscuits

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180g blanched almond meal (see Notes for nut-free variation)

80g honey

50g cold salted butter, roughly chopped (see Notes for dairy-free variation)

1 tsp vanilla extract, or 1/2 vanilla powder

1/2 tsp bicarb soda

1/4 tsp fine salt

2 tsp Quirky Cooking Pumpkin Pie Spice Blend, OR

• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Optional: 1 Tbsp coconut sugar / panela / rapadura to sprinkle on top

1. Preheat oven to 170C.
2. Mix all ingredients in a bowl until well combined.
3. Roll into walnut sized balls, space 5cm apart on lined trays.
4. Press down slightly with two fingers or a fork. If desired, you can sprinkle with a little coconut sugar or panela/rapadura.
5. Cook 10-12 minutes, or until golden brown. Leave to cool on the tray.

Thermomix® method:

1. Mix all ingredients 20 sec/speed 6. Continue as above.

Notes

Variations:

Nut Free: Use 100g sunflower seeds + 100g pepita seeds instead of almond meal (milled to a fine meal)

Dairy Free: Use 40g coconut oil + 1 tsp milk of choice instead of butter