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Pumpkin Pie Spice Biscuits

Pumpkin Pie Spice Biscuits, Quirky Cooking


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.



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