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Glowing gingerbread pumpkins recipe

Glowing gingerbread pumpkins recipe

3 ratings

Who can resist these cute and creative glowing pumpkin biscuits? They're actually made from readymade gingerbread and melted boiled sweets, so they're super easy to make, although the decoration requires a little more time and effort. A special treat for after school and worthy of a spot on your Halloween party food table! See method

  • Serves 12
  • 1 hr 15 mins plus chilling and drying
  • 162 calories / serving
  • Freezable
  • Vegetarian


  • 225g pack gingerbread mix
  • 40g butter
  • 30g golden syrup
  • flour, for dusting
  • 15 orange boiled sweets, or a mixture of orange and yellow
  • 40g ready-to-roll green icing
  • 3 tbsp icing sugar
  • 1 tube orange writing icing, from a 76g pack

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    2g 9%
  • Sugars

    18g 20%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 31.5g Protein 1.6g Fibre 0.6g


  1. Line 2 baking sheets with nonstick baking paper.Make up the gingerbread mix to pack instructions using the butter and golden syrup.
  2. Roll out the dough on a lightly floured surface to about 5mm thick. Cut out rounds using cutters between 7.5-9cm (you can use a mix).
  3. Squash the circles into slightly flatter pumpkin shapes, then pinch some of the dough at the top into a stalk.
  4. Arrange the biscuits on the prepared trays. Use a small, sharp knife to cut away segments of dough from the rounds to mimic the shape of a pumpkin. Reroll any scraps of dough to make more biscuits.
  5. Put the boiled sweets in a food bag and use a rolling pin to bash into pieces just small enough to fit in the cut-out holes. Avoid making the pieces too small – slightly larger pieces will be less fiddly to work with. Scatter a generous layer into the holes in the dough, then freeze the trays for 45 mins. Preheat the oven to gas 4, 180°C, fan 160°C.
  6. Bake the biscuits for 5-7 mins until sandy to the touch and the sweets have melted.
  7. Meanwhile, make small leaves using the green icing. Squash and pinch small pieces of icing with your fingers to make leaves, or thinly roll out and cut out leaf shapes with a knife. Mix drops of water into the icing sugar until you have a glue-like consistency, then use to stick the leaves to the cooled biscuits. Add extra pumpkin details with the orange writing icing, then leave the biscuits to dry before stacking in containers or eating. Will keep in an airtight container for 1-2 weeks.

Freezing and defrosting guidelines

Freeze dough only. Leftover gingerbread can be wrapped up and frozen for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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