Pumpkin, pumpkin, pumpkin...naturally, as autumn is in full swing! So let's use it wherever we can. This time in oatmeal biscuits!
Nutrition (1 serving)
- 143 kcal
- 21 g carbohydrates
- 5,2 g fats
- 3 g protein
Per 20 portions
- 100 g butter
- 150 g cane sugar
- 1 egg
- 200 g pumpkin puree
- 200 g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 150 g oats
- 1 tsp vanilla extract
- pinch salt
Instructions
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Preheat the oven to 175 °C.
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In a bowl, mix softened butter with sugar until you have a creamy consistency.
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Add the egg and vanilla extract. Mix well.
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Add the pumpkin puree and mix again.
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In a separate bowl, mix the flour, baking powder, cinnamon and salt. Gradually add the dry ingredients into the wet ones.
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When the dough is smooth, add the oats and mix until they're equally incorporated into the dough.
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Scoop a small amount of dough with a spoon and place it onto a baking tray lined with baking paper. Make sure there's enough space in between them so they don't melt together into one.
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Bake in the preheated oven for 12‑15 minutes until the biscuits have golden edges.
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Leave them to cool on the tray for a couple of minutes and then transfer them to a rack to cool fully. Enjoy!
