Delicious Pumpkin Biscuit Recipe for Fall Evenings

Begin by preheating your oven to 170 degrees Celsius (340 degrees Fahrenheit) with both top and bottom heat settings. This ensures your pumpkin biscuit will rise evenly and cook thoroughly.

In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and the mixed spices using a whisk. There’s no need to sift the ingredients.

In a separate bowl, using a whisk, mix together the egg, vegetable oil, brown sugar, white sugar, pumpkin puree, and vanilla extract or vanilla bean powder. Make sure everything is well combined.

Next, carefully combine the two mixtures until you have a smooth batter. Roughly chop the pecans if using, and fold them gently into the batter with a spatula to ensure they are distributed evenly.

Line a rectangular baking pan measuring 31x11 cm (approximately 12x4 inches) with a non-stick baking mat or parchment paper. Alternatively, you can use a square pan measuring 20x20 cm (8x8 inches). Keep in mind that the baking time may vary depending on the thickness of your batter.

Pour the batter into the prepared pan and smooth the top. Bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven door too early to ensure proper rising.

Once baked, carefully transfer the biscuit directly on the baking mat to a wire rack to cool. Exercise patience while it cools before slicing. Enjoy the warm flavors of fall with every bite!