Pumpkin Pie Biscuits 🍪

No autumnal feast is complete without pumpkin pie but that doesn't mean you have to go the traditional route! Instead, put a new twist on the classic dessert with pumpkin pie slice cookies...



100g Vegan margarine
50g Caster sugar
150g Plain flour
1 teaspoon Mixed spice


Orange royal icing
100g Icing sugar
50g Vegan butter
1-2 tablespoons Almond milk



Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the mixed spice and stir in the flour to form a dough.

Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little.

Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a biscuit cutter or knife, cut the biscuits into pie slices, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits.

Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Slide the biscuits onto a cooling rack to cool while you make the icing.


Once cool, decorate with orange royal icing, mix the icing sugar, vegan butter and almond milk together and pipe on top of the royal icing (see image).

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