Pumpkin and chocolate biscuits recipes 1

Pumpkin and chocolate biscuits


Pumpkin and chocolate biscuits are delicious sweets that melt in your mouth, perfect for breakfast to dip in milk or for a snack . They are prepared with pumpkin cooked in the dough and lots of chocolate chips, which make them as delicious as chocolates. They are genuine and simple biscuits, with few ingredients and without butter , ideal for preparing at any time even with children . The preparation is simple and quick , the consistency of the dough is very different from the classic shortcrust pastry , it is creamy and you use the spoon to distribute the biscuits on the tray . Any type of pumpkin is fine to prepare these biscuits , so if you have some in the fridge, it’s the perfect recipe to use it!


  • 250 g of flour
  • 150 g of granulated sugar
  • 120 g of pumpkin
  • 120ml of water
  • 100 ml of seed oil
  • 1 medium egg
  • 8 g of baking powder
  • a teaspoon of vanilla extract
  • 120 g of chocolate chips + more for decoration


  1. Preheat the oven to 200°C in static mode.
  2. Wash the pumpkin well, cut it into pieces, place it in a saucepan with water and cook over medium heat with a lid for 10-15 minutes. The pumpkin must cook and become soft, depending on the pumpkin you use it may take more or less time, so cut it into the smallest pieces possible and add more water if necessary.
  3. In a bowl, shell the egg, add the sugar, vanilla, and mix well until you obtain a light and fluffy mixture.
  4. Also pour in the oil, the cooked pumpkin pulp and mashed with a fork (or blended in a mixer) and mix everything together.
  5. Also add the flour and yeast, mix vigorously until you obtain a cream, then add the chocolate chips.
  6. Make sure that they are distributed evenly in the dough and with the help of two spoons, take a small spoonful of dough at a time and place it spaced apart on a rectangular baking tray covered with baking paper, using the second tool to separate the dough from the first .
  7. Bake in a hot oven at 200°C for 10-15 minutes, the biscuits must remain soft and must not brown on the surface, when they have colored on the bottom they are cooked.
  8. Leave to cool and store the biscuits in an airtight jar or tin box, they remain perfectly soft for up to a week.