Pumpkin + Peach Rock Cakes #CraftyOctober

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Welcome to Day 11 of Crafty October 2014 (check out 2013 and 2012 here) – a month of Halloween Ideas here on The Purple Pumpkin Blog!

Pumpkin and Peach Rock Cakes

Hubs was having a clear out of the kitchen cupboards and discovered a scone mix that we must have bought – since I had some leftover canned pumpkin and peaches after making my Pumpkin & Peach Puff Pastry Tarts I thought I’d combine everything and make Rock Cakes. Thriftiness at its best right?! This was a complete trial and error recipe that I made up to use these leftovers I had – my advice is to season the pumpkin with sugar and spices to taste, and err on the side of sweetness if you have a sweet tooth, as I thought the rock cakes could have done with a bit more sugar!

Pumpkin + Peach Rock Cakes

Makes 12


  • 320g packet of scone mix
  • 200g canned pureed pumpkin
  • 1-2 tsp pumpkin pie spice (a mixture of ground cinnamon, ginger, nutmeg and cloves) (to taste)
  • 2-4 tbsp soft brown sugar (to taste)
  • 150g canned peaches, chopped into small pieces
  • 50ml milk


  1. Preheat the oven to 200C/Gas 6 and grease a baking sheet
  2. In a bowl, mix the pumpkin with the spices and sugar – to taste really, which is what I did. The pumpkin is cooked! I found that the rock cakes needed more sugar than I allowed, so bear that in mind if you have a sweet tooth!
  3. Pour the scone mix into a bowl. Add the pumpkin and peaches and stir.
  4. Add the milk to form a sticky dough.
  5. Put spoonfuls of the mixture onto the prepared baking sheet. I got a baker’s dozen (13) out of my mixture, but it will depend on the size of your rock cakes!
  6. Bake for 10-15 minutes until golden and cooked through.


As well as sharing my ideas each day for my favourite time of the year, I’m also holding a #CraftyOctober Link Party for bloggers to share their Halloween posts. If you’re a blogger, then do check out the party – I can’t wait to see your posts!


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