The perfect balance of crispy and chewy, these biscuits are a great way to use up any bits of pumpkin that might go to waste. Halloween activity with the kids sorted. 


Makes 12

  • 100g pumpkin guts and offcuts, seeds removed
  • 200g wholegrain spelt or wheat flour
  • ½ tsp bicarbonate soda
  • 100g peanut butter (or any other nut or seed butter)
  • 100g butter (or vegan butter), softened
  • 60g maple syrup
  • 120g coconut or brown sugar
  • 75g dark chocolate (70% or higher), broken into chunks
  • ½ tsp coconut oil


  • 1 tsp cinnamon
  • ¼ tsp ground allspice
  • Pinch sea salt


  1. Preheat your oven to 200 C (180 C for fan ovens) / gas mark 6 and line 2 baking trays with parchment paper.
  2. Place the pumpkin insides onto a baking tray and bake in the oven for 20-25 minutes, turning halfway through. While the pumpkin bakes, put the dry ingredients into a mixing bowl. Whisk to combine.
  3. Meanwhile, add the peanut butter, butter, maple syrup and sugar into another bowl and whisk until creamy, fluffy and lighter in colour. Next whisk through the cooked pumpkin.
  4. Stir the dry ingredients into the wet ingredients in two lots, stirring until well combined. 
  5. Transfer the mixture to the fridge and let it sit for 15-20 minutes.
  6. Remove the mixture from the fridge and use a large spoon to scoop the mixture, forming it into balls and then flattening into discs. Place the biscuits on the lined baking tray (simply flip over and reuse the paper from the pumpkin). Place the biscuits about 3-4 cm apart on the tray (6 on each tray).
  7. Bake for 10-12 minutes until the edges are slightly golden. Allow the biscuits to cool on the tray.
  8. While the biscuits cool, melt the chocolate and coconut oil and whisk together to combine. Use a spoon to generously drizzle the chocolate over the biscuits. Allow the chocolate to set before serving.

This recipe is by Natural Chef, food writer and stylist, Nena Foster.

Hungry for more? 

Check out our treasure trove of other pumpkin recipes