Pumpkin biscuits with cream cheese icing

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves36
  • DifficultyEasy

For the biscuits

225g sugar
225g unsalted butter, softened
2 tbsp Maple syrup
2 eggs
250ml canned pumpkin
350g plain flour
2 tsp baking powder
Pinch of salt
1.5 tsp ground cinnamon
0.5 tsp ground allspice
0.25 tsp freshly grated nutmeg
Pinch ground cloves

For the icing

2 (225g) packages cream cheese
110g icing sugar
65ml milk
1 tbsp vanilla extract
Zest of one lemon

For the garnish

Whole pecans
1) Preheat the oven to 180C/Gas 4. In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate.

2) Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased baking sheets. Bake for 10 minutes, or until lightly golden brown around the edges.

3) Cool the biscuits on racks. When completely cool, ice with the cream cheese icing.

For the icing:
1) Put the cream cheese in the bowl of a mixer fitted with a paddle, and beat until light and fluffy. Beat in the icing sugar until smooth. Add the milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest.

2) When the biscuits are cold, spread each with some of the icing and garnish with a whole pecan.

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