Oh My Goodness, Its Pumpkin Time Again. - TheBritishBaker Blog at Allrecipes.com - 255970


Oh my goodness, its Pumpkin time again. 
Nov. 6, 2011 1:08 am 
Updated: Dec. 29, 2011 6:29 am
I just love fall, I love watching the leaves change colour, enjoy seeing the reds, rustics and oranges against a blue sky backdrop.  I love the sound of the leaves crunching under my feet and the smell of the cold coming in. 
But more than any of those things, I love fall for PUMPKINS!!!
I grew up in England, where I truly believed that Pumpkins were just a Halloween decoration.  Not that we decorated much for Halloween, lets face it back there if you had a carved pumpkin outside your door, you had decorated big for the holiday!  ~ But honestly I had never experienced the Pumpkin high that I get today.  If someone had suggested any pumpkin dish I would have thought they were crazy!!!!
Then I moved to America, at first I was still a little pumpkin shy.  In fact wondered what all the crazy fuss was about.  It was just a pumpkin right??? 
Well a couple of year’s back a friend was gifted a huge pumpkin roll from a renowned bakery, we had just had dinner at her house when she offered me a slice.  Oh now what do I do, the thought of pumpkin horrified me but of course I could not offend her.  I looked across the table at my husband saw the same horror cross his face.  We were communicating silently with our eyes “Oh my god, did she just say pumpkin? ~ Help, what do we do now”.  I gave him that look back “Leave it to me”.
So I spoke to our host “Dinner was gorgeous, in fact I have eaten so much I don’t think I could manage another bite, but I’m sure Chris will try a slice”.  Oh yes.  I’d just thrown Hubby under the bus!!!!  Well, I thought it would not sound plausible if I made excuses for the two of us.  So the slice was cut and I sat there watching triumphantly, while hubby was about to take his first bite.  I sat there telling myself not to smile, pretend I could not see that “wait till you get home” look, he was giving me.  Well the first fork full had hit his mouth and he was making all the right noises.  So of course I’m thinking what a great actor he is, he should think of taking it up professionally. Well he starts shoveling the cake for England, like he is going on a hunger strike from tomorrow.  Strange, I told myself He seems to be enjoying this.  Well with that our host puts a small slice in front of me and tells me “just try it”.  I guess my acting skills weren’t up to much (everyone knows I always eat dessert, I have a huge sweet tooth). Oh boy so I tried it.  I will never forget my first decadent taste, I felt like I was in heaven.  The pumpkin mixed with the cream cheese, felt like all my dreams rolled into one…Oh my goodness where had this been hiding all my life.  Why had my parents not introduced me to the delights of Pumpkin as a small child???
Well of course I was like a woman processed, if just one slice of cake could taste this good what else was I missing out on.  That was it, my mission for that first fall was to try anything pumpkin I could get my hands on.  And sure enough I did. 
So Now I am a Pumpkin Nut, I’m addicted to Pumpkin Smoothies, Pumpkin Lattes, Pumpkin Bread, Pumpkin Biscotti oh in fact everything Pumpkin.
The one thing I struggled to find a recipe for was Pumpkin Biscotti.  So I came up with my own recipe, it took a little time to get the right pumpkin and spice mix but I finally think I’ve got it perfected, hope you enjoy it as much as I do.


  • 1/3 cup Butter
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup molasses
  • 1/2 cup pumpkin puree
  • 3 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground ginger
  • 3/4 Tablespoon ground cinnamon
  • 1/2 Tablespoon ground cloves
  • 1 Tablespoon pumpkin spice
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (so much easier than greased baking sheets).
  2. In a large bowl, cream together the butter and sugar until smooth (I use my kitchenaid). Beat in the eggs one at a time, and then add the pumpkin puree and Molasses. Combine the flour, baking powder and spices. Stir into the creamed mixture until mixed well. The mixture should be quite stiff when ready.
  3. Divide the dough equally into 2. Shape into 9x2x1 inch loaves. Place onto the parchment lined baking sheet, 4 inches apart. Bake for 30 minutes in the preheated oven until firm.
  4. Remove the loaves along with the parchment paper and place on a wire rack to cool for 10 minutes. (Do not let it cool for longer, as this is often one of the problems why people have crumbling Biscotti.)
  5. Remove the loaves from the parchment and cut each of the loaves into 15 slices using a sharp serrated knife. Return the slices to the baking tray (no need to use the parchment paper) and bake on each side for a further 15 minutes until dry, taking extra care to make sure they don’t burn.
  6. Leave to completely cool on the wire rack, once cool drizzle with melted chocolate and pecans.


  • 1 1/2 cups whole wheat flour (DO NOT use white flour)
  • 1/2 cup 100% pure pumpkin (DO NOT use pumpkin pie filling)
  • 1 cup rolled oats
  • 1/4 cup natural smooth peanut butter
  • 1/4 cup water
  • 2 Tablespoons canola oil
  • 2 teaspoons baking powder
  • 1 teaspoon allspice


  1. Preheat the oven to 325°F. Lightly grease a baking sheet with baking spray. (I used my large Pampered chef stoneware bar pan).
  2. In a large mixing bowl, whisk together the flour, oats, baking powder and allspice.
  3. In a medium sized mixing bowl, stir the oil, pumpkin and peanut butter together until smooth.
  4. Make a well in the flour and pour in the peanut butter mixture. Mix on low speed to combine the wet and dry ingredients.
  5. Slowly pour in the water and mix together on a medium speed until the ingredients are thoroughly combined.
  6. Turn the dough onto a floured surface and kneed for approximately one minute until its no longer sticky.
  7. Roll out the dough to ¼ inch thickness and cut into mini size shapes with your favorite cookie cutter.
  8. Bake for 12 minutes at full heat, then turn the oven off and leave the cookies in the oven for a further 30 minutes.
  9. Leave cookies in the baking tray for 10 minutes before cooling on a wire rack.
  10. Store in an airtight container once completely cooled for up to 2 weeks.

So from one Pumpkin nut to another ~ have a pumpkin blessed day!!!
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Nov. 6, 2011 1:39 am
Oh, my goodness. I am as insanly devoted to watermelon. The pumpkin biscotti caught my eye. My daughter feel about pumpkin much as you do. She loves anything pumpkin. She even bakes pumpkin chunks and serves it with butter and cinnamon or butter and maple syrup. Thnak youf or the blog and if it's okay, I copied your biscotti recipe. I have to make her a batch and see what her reaction is. Thank you.
Nov. 6, 2011 2:37 am
Wow, apple.strudel or should I call you pumpkin.strudel? Great blog, written as if I was there observing the first bite. You are truly a wordsmith.
Nov. 6, 2011 4:12 am
I tried pumpkin biscotti many years ago, and was on the fence about it. I'll give your recipe a try. I want so much to like it! I love pumpkin, and I love biscotti so that should not be a great big problem!
Nov. 6, 2011 5:26 am
I didn't want to read this before breakfast but just had to since you make such gorgeous looking food. Everything looked so delicious! I like biscotti & pumpkin and will have to try your recipe!
Nov. 6, 2011 6:46 am
You're my kinda-woman! I would have done the same thing. "Here honey, you try it!" LOL!!! But, alas! Your hostess got YOU to try it too. Great story, great blog! I love pumpkin and will be making your Biscotti Recipe. Thank you for sharing it with us.
Nov. 6, 2011 7:08 am
Love pumpkin too! You can also interchange a lot of pumpkin recipes with sweet potatoes or butternut squash. Have you ever tried pumpkin or butternut squash ravioli?
Nov. 6, 2011 11:14 am
I love your story about how you became aquainted with pumpkins. Too funny that. I grew up adoring pumpkin pie, pumpkin bread, pumpkin cheesecake, baked pumpkin etc. It remains a favorite. Great blog Mrs. Strudels.
Nov. 6, 2011 11:47 am
KITTEN ~ only ever eaten watermelon the once, look forward to hearing what you think of the Biscotti Recipe. Thank you for your comments BD WELD ~ glad you enjoyed the blog! Hope you like the recipe SUEB ~ as you know I adore your biscotti recipe, and recommended it many times. CAT HILL, its so good to hear from you. I am thinking of arranging a get together early next year, so hopefully we will finally get to meet. In the city I live they do a food tour and thought that would be fun, may be followed by more food and drink at my home. I will blog about it as soon as I have more information.
Nov. 6, 2011 11:49 am
CANDICE ~ Thank you for your kind words, hope you like the recipe! RAEDWULF ~ You were so lucky to have discovered all those gorgeous pumpkin treats early in life, of course I am now making up for lost time!
Nov. 6, 2011 11:52 am
HI MAGNOLIA BLOSSOM ~ No I have not tried that Ravioli, do you have a recipe you can recommend. I have a four cheese lasagna that is on my menu for the end of this week that uses pumpkin, looking forward to trying that, although that will be my first savory recipe with pumpkin...
Nov. 6, 2011 1:02 pm
That's a really cute story! Good thing your hubs liked it! You mighta gotten a spankin' when you got home, and not in a good way!! ;)
Nov. 6, 2011 1:41 pm
Ha ha ha ~ That's so funny MICKDEE, Yeah I guess I could have been in trouble, although he would have seen the funny side of it to ;)
Nov. 6, 2011 2:48 pm
apple.strudel, back at you. We may be up in your neck of the woods around Christmas. The boy should be graduating bootcamp sometime in Dec. I have a tentative date for the next roundup here and then our summer is open providing the DH goes back to work. A food tour sounds like fun!
Nov. 6, 2011 2:49 pm
Oh and BTW loved the story about throwing the hubs under the bus!!
Nov. 6, 2011 4:08 pm
What fun to find a new food love a bit later in life!! Great blog!! Thanks...
Nov. 6, 2011 5:24 pm
I find it horrible that wives feel so at liberty to do evil things to their poor husbands. Equality1 Equality! Wherefore art thou, EQUALITY! ... I copied your recipe. I have a friend that believes that the only good food is that food cooked in the Tuscan style. I can't wait to present her with biscotti desecrated with pumpkin! Thank you, Apple Strudel!!
Nov. 7, 2011 12:59 am
MIKE HARVEY ~ Hope you and your friend like the recipe! Oh we have plenty of equality inm our household, I get thrown under the bus often enough. Its all just a bit of fun!!! CHRIS K ~ Glad you liked the blog. CAT HILL ~ Should you come to this area in December, please contact me and we can hpefully meet up. I will certainly try and make your next AR roundup
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About Me
A little about me, I am a wife and Mum of two gorgeous boys aged 18 and 23, and now mummy to two adorable English Cocker Spaniel puppies named Brie and Henri. We have been living in the US now for 5 years. (You will also see me on allrecipes.co.uk - AR's UK site). I guess like most other European’s I don’t eat to live, but live to eat!!! One of my great passions in life is food. Good home cooked, fresh produce. Especially if it is sourced locally. I truly believe that it is so important at the end of the day for a family to sit down and eat a home cooked dinner together. I spend a lot of my time in the kitchen now, which always amuses my husband. A few years back we had a small public house and restaurant in the Derbyshire Countryside (England). Never once would I venture in the kitchen. With all those professionals there was certainly no need for an amateur! Should you wish you can contact me at thebritishbaker@mail.com
My favorite things to cook
More than anything I adore baking. Cakes, Cookies (or biscuits as they are known to me) and my latest love is baking bread.
My favorite family cooking traditions
Some of my earlier memories are sitting at my Grandma’s kitchen table in England, watching her bake. She insisted on having to bake a fresh cake everyday. My Grandad was a big cake fan, and a cake always had to be kept in the pantry just in case a visitor should call. Not that you could move in the pantry for more sugar, flour and butter then any village store. (Just in case food rationing ever came back). Unfortunately my Grandma has recently passed away, but her passion for baking will always live on through me and I hope that in time my baking skill will do her justice.
My cooking triumphs
Anything that actually turns out how it is supposed too!!!
My cooking tragedies
Oh my goodness where do I start, like everyone I have had the usual tragedies, sponge cakes that have sunk in the middle, over cooked pie crusts, bread that has just failed to rise but I can thankfully say with a little patience and practice I am finaly getting better!!!
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