Pumpkin Spice Gingerbread Biscuits

04 Sep, 2026

Crisp at the edge and slightly tender in the middle, these unfussy biscuits bring together gingerbread richness and the broader warmth of Pumpkin Spice.

They are easy enough for a relaxed afternoon bake, hold their shape well and need no elaborate icing. A light sprinkle of sugar before baking is more than enough.

🧾 Ingredients

350g plain flour
1 tsp bicarbonate of soda
1 tbsp Pumpkin Spice
¼ tsp fine sea salt
125g unsalted butter
150g soft dark brown sugar
100g golden syrup
1 large egg
2 tbsp caster sugar, for sprinkling

🍴 Instructions

Mix the flour, bicarbonate of soda, Pumpkin Spice and salt in a bowl.
Warm the butter, brown sugar and golden syrup gently in a saucepan until melted and smooth. Cool for 5 minutes.
Beat in the egg, then stir in the dry ingredients to make a soft dough.
Flatten into a disc, wrap and chill for 45 minutes.
Heat the oven to 170°C fan / 190°C conventional. Line two baking trays.
Roll the dough to 5mm thick between sheets of baking paper. Cut into simple shapes and arrange with space between them.
Sprinkle lightly with caster sugar and bake for 9–12 minutes until the edges are set and slightly darker.
Cool on the trays for 5 minutes, then transfer to a wire rack.

⏱️ Timings

Prep: 25 minutes, plus chilling
Cook: 9–12 minutes per tray
Makes: about 24 biscuits

🥗 Serving Suggestions

Serve with tea, coffee or hot chocolate. Once completely cool, keep in an airtight container for up to a week or pack into small gift bags.

💛 Why This Recipe Works

Chilling firms the butter and lets the flour hydrate, helping the biscuits keep clean edges. Rolling between baking paper avoids adding extra flour that could make them dry.

🛒 Get the Blend

Make this recipe with our Pumpkin Spice.

🎃 More Pumpkin Spice Recipes

Shop Pumpkin Spice →

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