Pumpkin Biscuits Recipe

Name: Pumpkin Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BISCUITS:; 1-3/4 cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling; 3/4 cups Coconut Milk, Unsweetened; 1/2 teaspoons Vanilla Extract; 1/2 cups Applesauce (unsweetened); 2 cups Whole Wheat Pastry Flour; 1 Tablespoon Baking Powder; 1-1/2 teaspoon Pumpkin Pie Spice; 1 teaspoon Stevia Or Substitute 2 Tablespoons Sugar For 1 Teaspoon Stevia (to Taste); 1/2 cups Raisins Or Dried Cranberries; FOR THE GLAZE:; 1/4 cups Powdered Sugar; 1 teaspoon Coconut Milk; 1/8 teaspoons Cinnamon

Servings: persons

FOR THE BISCUITS:
1-3/4 cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling
3/4 cups Coconut Milk, Unsweetened
1/2 teaspoons Vanilla Extract
1/2 cups Applesauce (unsweetened)
2 cups Whole Wheat Pastry Flour
1 Tablespoon Baking Powder
1-1/2 teaspoon Pumpkin Pie Spice
1 teaspoon Stevia Or Substitute 2 Tablespoons Sugar For 1 Teaspoon Stevia (to Taste)
1/2 cups Raisins Or Dried Cranberries
FOR THE GLAZE:
1/4 cups Powdered Sugar
1 teaspoon Coconut Milk
1/8 teaspoons Cinnamon

1
Preheat oven to 400 F. Line a baking sheet with parchment paper and set it aside.
2
In a large bowl, add pumpkin, coconut milk, vanilla extract and applesauce; mix until combined.
3
Add flour, baking powder, pumpkin spice and stevia to the pumpkin mixture; mix until combined.
4
Fold in raisins. Drop large spoonfuls of the dough onto the baking sheet, about 2 inches apart. Bake for 12-17 minutes or until lightly golden.
5
To make glaze:
6
Add powdered sugar, coconut milk and cinnamon into a bowl, whisk together and drizzle over warm biscuits.
7
Notes: For a sweeter biscuit, I highly recommend using about 1/4 cup of sugar.
8
These are best served right away. If you are not going to eat the whole batch, I recommend freezing them for up to 3 months. To warm, just take a biscuit out of the freezer and microwave for about 30 seconds or so.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE BISCUITS:, 1-3/4 cup Canned Pumpkin - Pure Pumpkin, Not Pie Filling, 3/4 cups Coconut Milk, Unsweetened, 1/2 teaspoons Vanilla Extract, and more.

Yes, Pumpkin Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions