Autumn biscuits with pumpkin and maple syrup: simple recipe

With the arrival of cold evenings, you want cosiness, sweetness and flavours that are immediately associated with autumn. Soft biscuits with pumpkin and maple syrup are the perfect solution. They turn out tender, slightly stretchy inside and filled with the flavours of cinnamon, nutmeg and vanilla. And the main thing is that it's quick to prepare without complicated techniques, so it's suitable even for novice cooks.

Why this recipe from bowlnbalance is worth a try

Firstly, the biscuits turn out soft and tender, not dry or crispy like many other variants. Second, the combination of pumpkin puree and natural maple syrup creates a unique flavour and aroma that is hard to replicate with substitutes. And finally - it's a simple recipe that's almost impossible to mess up: the main thing is not to over-dry the biscuits in the oven.

An added bonus is the smell in the house. While the biscuits are baking, the kitchen fills with an aroma reminiscent of spiced candles and cosy autumn evenings.

Ingredients
To make the biscuits, you will need:

• 1 cup pumpkin puree

• ½ cup melted butter

• ¾ cup natural maple syrup

• 1 cup brown sugar

• 1 egg

• 2 tsp vanilla extract

• 2 ½ cups wheat flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• ½ tsp. salt

• 2 tsp. ground cinnamon

• ½ tsp. nutmeg (optional)

• Optional: white chocolate, chopped nuts or sultanas.

Step-by-step recipe

1. Preheat the oven to 175 °C.

2. In a large bowl, combine the pumpkin puree, oil, maple syrup, sugar, egg and vanilla. Mix well.

3. In another bowl, combine the flour, baking powder, baking soda, salt and spices.

4. Gently combine the dry mixture with the liquid mixture, stir until smooth.

5. Add nuts or chocolate to taste.

6. Spoon the dough onto a parchment-lined baking tray, leaving gaps.

7. Bake for 10-12 minutes. The biscuits should remain soft - do not over bake them.

8. Allow to cool slightly and serve.

Tips and mistakes to avoid

• Don't use pumpkin puree that is too wet - excess liquid will make the biscuits sticky.

• Don't substitute maple syrup for regular sugar or honey - the flavour will change.

• Don't over mix the flour: add it by the spoonful without tamping it down.

• Don't expect a crispy crust: the speciality of this recipe is softness.

How to store biscuits

Biscuits should be kept in an airtight container at room temperature for up to 4 days. In the fridge, they will keep for about a week, but before serving, it is better to slightly warm them up. You can freeze the dough - then you will always have fresh biscuits: just bake them from frozen, increasing the cooking time by a couple of minutes.