Pumpkin Scottish Oatcakes

Photo: JSomairle

A holiday variation of a classic Scottish recipe. For a savory snack try topped with cheese or salmon.

Yield: 24 servings
Community Recipe from


  • 3 cup(s) rolled oats
  • 1 1/2 cup(s) all-purpose or white whole-wheat flour
  • 1/2 cup(s) light brown sugar packed
  • 1/2 teaspoon(s) pumpkin pie spice
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) baking soda
  • 1 cup(s) butter-flavored shortening (1 stick) chilled
  • 3/4 cup(s) canned pumpkin
  • 1-2 tablespoon(s) water (as needed) chilled


  1. Preheat oven to 350F. Combine oats, flour, sugar, pumpkin pie spice, salt, and baking soda in a large bowl. Cut chilled shortening stick into small cubes. Cut shortening pieces into flour mixture with a pastry blender or two silverware knives until crumbly and mixed throughout. Gradually add canned pumpkin until a sticky dough mixture forms. Add chilled water if needed to make moist enough to form into a dough ball.

  2. Work with smaller portions of the dough on a well-floured board. Pat dough into 1/4" thin large circle and cut with a biscuit cutter (approx 3 1/2" wide) into rounds. Place rounds on a parchment paper-lined baking sheet. Repeat process until approx.12 on a baking sheet. Bake 10-16 minutes or until oatcakes are golden on the bottom. Transfer to wire racks to cool. Enjoy warm with butter, pumpkin butter, or jam.
December 2013

This recipe is a personal recipe added by JSomairle and has not been tested or endorsed by MyRecipes.

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