Spiced Pumpkin Flapjack

I love to use seasonal produce where possible and this flapjack is a great way to use pumpkin when you can get hold of it! It also stores really well, looks utterly professional and is kind of healthy.


125g butter or margarine

400g golden syrup (or half a large tin)

1 cup pumpkin puree (boil pumpkin flesh until soft and then mash, draining off all excess water)

1 cup sultanas

1/2 cup dried cranberries

3 cups rolled oats

3 tsp ground cinnamon

1tsp ground ginger


1/2 cup pumpkin seeds

1/2 cup dried cranberries

1 cup icing sugar

2 tbsp cold water



  • Melt butter and golden syrup together over a medium heat.
  • Stir in pumpkin puree, and all dried ingredients.
  • Press into roasting tin lined with baking parchment.
  • Bake on 160c for around 35-40 minutes until firm.
  • Drizzle with icing and scatter with cranberries and pumpkin seeds.
  • When fully cooled, cut into slices and store in airtight container.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s