UAE
Step-by-Step Guide to Making the Pumpkin Anzac Biscuits Recipe
Introduction
People in Australia and New Zealand enjoy ANZAC biscuits because they are chewy and taste rich and buttery. These oat and coconut cookies were first produced to endure a long period during wartime shipping. Now, there are many different varieties of ANZAC biscuits available. The Pumpkin ANZAC Biscuit is one tasty take on the original dish. It’s a seasonal, healthy version that gives it a fall feel.
This guide shows you how to make soft, chewy, and subtly spiced Pumpkin ANZAC Biscuits at home with easy-to-find pantry items. This healthy and tasty recipe is easy to follow and great for family tea times or snack boxes, whether you’re new to baking or have been doing it for years.
Why Add Pumpkin to ANZAC Biscuits?
Pumpkin doesn’t just add a festive feel—it also enhances texture and nutrition. Rich in vitamins A and C, pumpkin purée adds moisture to the biscuits, making them softer and naturally sweeter. It blends beautifully with the traditional golden syrup and coconut base of ANZAC cookies.
Health perks of adding pumpkin:
- Naturally low in calories and fat
- Adds fibre and antioxidants
- Great for digestion and skin health.
Ingredients You’ll Need
Here’s what you’ll need to make approximately 16 medium-sized pumpkin ANZAC biscuits:
Dry Ingredients:
- 1 cup rolled oats
- 3/4 cup plain flour (all-purpose)
- 1/2 cup brown sugar (lightly packed)
- 1/2 cup desiccated coconut
- 1/2 tsp cinnamon (optional, but recommended)
- Pinch of salt
Wet Ingredients:
- 2 tbsp golden syrup or maple syrup
- 100g unsalted butter (around 7 tbsp)
- 1/4 cup pumpkin purée (not pumpkin pie filling)
- 1/2 tsp baking soda
- 1 tbsp hot water
Equipment Checklist
- Mixing bowls (1 large, 1 small)
- Baking tray
- Parchment paper or silicone mat
- Saucepan
- Measuring cups and spoons
- Cooling rack
- Spoon or cookie scoop.
Step-by-Step Instructions
Step 1: Prepare the Oven and Tray
- Preheat your oven to 170°C (340°F).
- Line a baking tray with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine:
- Rolled oats
- Flour
- Brown sugar
- Desiccated coconut
- Cinnamon and salt
Use a fork or whisk to mix thoroughly, ensuring all dry ingredients are evenly distributed.
Step 3: Melt Butter and Syrup
In a small saucepan, gently melt the butter and golden syrup over low heat. Stir occasionally until smooth and combined. Do not boil.
Step 4: Add Pumpkin Puree
Once melted, remove the saucepan from heat and stir in the pumpkin puree until well blended. The mixture should be silky and orange-toned.
Step 5: Activate Baking Soda
In a separate cup, mix baking soda with hot water (not boiling). Stir quickly, then immediately pour the fizzy mixture into the saucepan with the butter and pumpkin blend. Stir well. The mixture may bubble slightly.
Step 6: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients. Use a wooden spoon or spatula to mix everything until you get a thick, slightly sticky dough.
Step 7: Shape the Biscuits
- Using a spoon or cookie scoop, take portions of dough and roll them into balls.
- Place each ball on the baking tray, leaving enough space between them (they will spread).
- Gently flatten each ball with your fingers or the back of a spoon for even baking.
Step 8: Bake to Perfection
- Bake in the preheated oven for 12–15 minutes, depending on how chewy or crispy you like your biscuits.
- For softer, chewier biscuits, take them out at the 12-minute mark.
- For a more golden, crisp edge, let them bake for up to 15 minutes.
Step 9: Cool and Store
- Let the biscuits sit on the tray for 5 minutes after baking.
- Transfer to a wire rack and cool completely.
- Store in an airtight container at room temperature for up to 5–6 days.
Serving Suggestions
- Enjoy with a cup of tea, coffee, or warm almond milk.
- Drizzle with a little melted dark chocolate for a dessert twist.
- Crumble over vanilla yogurt or ice cream for a quick, tasty topping.
Bonus Tips for the Best Pumpkin ANZAC Biscuits
- Don’t Overmix: Stir until just combined to avoid dense biscuits.
- Use Real Pumpkin: Homemade or canned unsweetened pumpkin purée works best.
- Gluten-Free Option: Swap flour with a gluten-free blend if needed.
- Vegan Version: Use vegan butter and maple syrup instead of golden syrup.
Conclusion
Pumpkin ANZAC Biscuits bring together the comforting nostalgia of a time-honoured recipe and the modern touch of wholesome ingredients. These biscuits will infuse your kitchen with warmth and flavour, whether you’re baking for your kids, guests, or just a cozy night in.
With this simple step-by-step guide, baking this delicious twist on an Aussie classic has never been easier. So, grab those oats, crack open some pumpkin purée, and start baking with love and purpose today!
