Cheesy pumpkin biscuits
Makes: 20 - 24
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Cheesy pumpkin biscuits
We can't wait to devour these cheesy pumpkin biscuits, perfect for a Halloween party
Makes: 20 - 24
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
96Kcal
Fat
7gr
Saturates
4gr
Carbs
6gr
Protein
4gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g plain flour, plus extra to dust
- ½ tsp smoked paprika
- a pinch of hot chilli powder (optional)
- 75g soft butter
- 150g red Leicester, finely grated
- 50g Parmesan or vegetarian alternative, finely grated
Step by step
Get ahead
These are best on the day of baking, but can be made 2 days ahead and warmed through in a low oven to crisp up before serving.
-
Preheat the oven to 200°C, fan 180°C, gas 6. Sift the flour, paprika and a small pinch of salt into a mixing bowl and rub in the butter. Mix in all the cheese and squidge it together into a dough, adding a few drops of milk, if needed, to help it bind.TipAdd a pinch of chilli powder to give your biscuits a bit of a kick.
- Divide the dough in half. Roll out the first half on a lightly floured surface (no need to chill it first) until 3-4mm thick. Stamp out pumpkins with a cutter (ours was 7.5cm x 6.5cm), or use a small sharp knife to draw around a card template. Transfer to a lined baking tray. Repeat with the remaining dough, re-rolling as necessary.
- Score each biscuit to mark out the lines of the pumpkin, or you can cut faces. Bake for 10-12 minutes until crisp and slightly golden (although the orange colour of the dough is something of a disguise). Some of the biscuits may puff up slightly, giving a 3-D effect. Leave to cool for a few minutes on the trays before transferring to a wire rack.
