Caramel and Pumpkin Spice Biscuits

These crunchy biscuits are lightly spiced with cinnamon, ginger, and mixed spice and flavoured with a splash of caramel syrup to create a deliciously warming biscuit, perfect for those autumnal evenings!

pumpkin spice cookies

I’ve never been privileged enough to try the famed pumpkin spice latte. I live nowhere near a Starbucks, so can’t pop in on a stray afternoon to sample their delights. Once, on a trip to Birmingham for uni, I thought I’d treat myself at the end of the week to a PSL (slang, of course, for pumpkin spice latte), but they’d run out, and I had to make do with a caramel hazelnut concoction.

And since I’ve come to develop a dislike of milk in coffee (not fond of the weird aftertaste) I guess I can say goodbye to any dreams of fancy, frothy, Starbucks specials.

So I had been ready to accept that I would never know exactly how a pumpkin was spiced and, indeed, what it tasted like- until today. This year has seen the slow creeping in of ‘pumpkin spice’ as a flavour combination, from cupcakes to buttercreams and even liqueurs, and I wanted to give it a try.

After some googling, I found the basic spice mix to be thus: cinnamon, ginger, nutmeg, allspice, cloves. I don’t like the cough-medicine-taste of cloves, so decided to omit this. I took allspice to be mixed spice, and since I find nutmeg can be a bit woody, skipped over this one as well.

The result is these roll-out pumpkin spice biscuits: my take on the ‘pumpkin spice’ trend! To add a hit of sweetness, I mixed in some caramel flavouring and the combination is amazing! I have some syrup that we use to make caramel hot chocolate, but I know Dr Oetker do a caramel flavour (a bit like vanilla extract) so I’m sure this would work just as well. It adds a hint of sticky sweet caramel, plus the flavoursome mix of spices.

These biscuits are not overly sweet, so the royal icing works really well without becoming overpoweringly sweet. I couldn’t resist icing these into pumpkins. (Tis the season, after all.) I love that they are so easy to do, but look impressive! Always a winner by me. These would be perfect additions to a cosy Halloween party, or perfect for Sunday baking.

My verdict on the illustrious pumpkin spice? I can confirm, it’s delicious. It’s the kind of warm, autumnal spice that makes you want to wear jumpers and sit in front of a fire. It makes you feel cosy and smiley. It makes you think of raking leaves and of a landscape awash with burnt orange and crimson. It smells like Summer is over and we’re on the countdown to Christmas. I can smell these biscuits all over the house, and I love it.

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Caramel and Pumpkin Spice Biscuits

Prep Time: 40 minutes

Cook Time: 20 minutes

Caramel and Pumpkin Spice Biscuits

These crunchy biscuits are lightly spiced with cinnamon, ginger, and mixed spice and flavoured with a splash of caramel syrup to create a deliciously warming biscuit, perfect for those autumnal evenings!


  • 100g plain flour
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground mixed spice
  • 25g caster sugar
  • 75g unsalted butter
  • 1 tsp caramel flavouring
  • 100g royal icing sugar
  • 1 tsp caramel flavouring
  • Green and orange food colouring
  • Enough water to mix to a paste


  1. Pre-heat the oven to 160°c/320°f/Gas Mark 3. Line two baking tray with greaseproof paper.
  2. In a large bowl, sieve together the flour, cinnamon, ginger, and mixed spice, and add in the sugar. Lightly whisk to mix them all together.
  3. Cut the butter into cubes and add to the flour mix. Rub in using your fingertips until the mixture resembles breadcrumbs.
  4. Add the caramel flavouring. Using your hands, bring the dough together. Knead gently in the bowl to bring the crumbs together, then tip out onto a lightly floured surface and lightly knead into a smooth dough. Wrap in clingfilm then chill for 30 minutes.
  5. Roll the dough out on a lightly floured surface to the thickness of a £1 coin. Cut circles out of the dough and place onto the prepared baking trays. Bring together any leftover dough and re-roll if required (try not to do this more than once or the biscuits will be tough).
  6. Bake in the pre-heated oven for about 15-20 minutes or until just turning golden. Leave to cool on the tray for 10 minutes, then transfer to a wire rack.
  7. Once the biscuits are completely cooled, you can ice them. Mix 75g of the royal icing sugar with the caramel flavouring, a drop of orange food colouring, and a few drops of water, to create a thick, smooth paste. Add about 1/3 of the icing into a piping bag and snip off the end. For the green icing, mix the remaining royal icing sugar with green food colouring and a few drops of water, as before. Pour all the green icing into another piping bag and snip off the end.
  8. To ice, pipe an orange circle around the edge of each biscuit. Use a spoon to scoop the leftover orange icing into the middle of the circles, and spread out to the edges of the piped circle. Set aside to harden for about fifteen minutes. Once hardened slightly, pipe another orange circle on top of the original, then pipe lines across the icing to create the pumpkin ridges. Add a leaf and a curly vine at the top in green icing, like the picture above. ▪

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