Rosemary & Pumpkin Biscuits

Note: These are metric measurements, but they’re usually pretty close anyway. So, 1 cup metric, is 1.06 cup US.


  • ½ cup raw sugar
  • 1 cup cooked pumpkin
  • ½ cup salad oil
  • 1 tsp vanilla extract
  • 2 tbsp chopped rosemary
  • 1 cup sultanas
  • 2 tsp fresh grated ginger
  • 2 cups self-raising flour
  • ½ tsp salt
  • ½ tsp cinnamon powder
  • ½ tsp nutmeg
  • ¼ tsp ginger powder


  1. Preheat the oven to moderate 180°c and grease or line a baking tray.
  2. Cut up pumpkin, and steam it till soft. Measure out 1 cup.
  3. In a large bowl beat the cooked pumpkin, sugar, oil and vanilla.
  4. Add the sultanas, chopped rosemary and freshly grated ginger.
  5. Mix all the dry ingredients with the flour: Nutmeg, cinnamon powder, ginger powder and salt.
  6. Add it to the pumpkin mixture, and mix well to avoid clumps of flour.
  7. Drop spoonfuls onto a greased tray and bake in the oven for 20-30 min or until golden.

Ohhh - those look tasty! :yum: I never thought about combining rosemary and pumpkin. I might have to give it a try!


Ooh, those look too yummy! Thanks for sharing!


Oh, hello happiness- I could go for about ten of these tasty little guys right now. Yum! :yum: :heart: :jack_o_lantern:

Thanks for sharing the fun recipe, @starborn! :smiling_face_with_three_hearts: