These pumpkin biscuits are warm, tasty, and melt-in-your-mouth delicious. They're full of savory fall flavors and topped with pumpkin spice butter! Made with cassava flour, they're naturally gluten free and easily made dairy free. The perfect addition to any holiday table!
These biscuits are light & fluffy yet packed with flavor depending on how ya spice it up (more on this below). What I love most about them is how easy they are to make. Who has time for rolling out dough and biscuit cutters when they’re in full blown brunch mood?
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Recipe characteristics
- Naturally gluten free and easily made dairy free, paleo, and vegan
- Made with cassava flour
- Topped with pumpkin spice butter
- Made in under an hour
- Store well
Ingredients and notes
- Cassava flour - This is the base of the biscuit. Nowadays you can find it at most specialty grocery stores. It's the best gluten free flour for biscuits.
- Tapioca flour - Helps to ensure the biscuits are fluffy. Swap with arrowroot starch if needed.
- Coconut milk - Make sure to use full fat and the kind from a can. The cream at the top is what gives the biscuits and soft texture.
- Apple cider vinegar - Combined with the coconut milk, this acts like vegan buttermilk. You won't taste it. You can use another acid like 1 tablespoon lemon juice if needed.
- Olive oil - Adds moisture to the biscuits and gives them a savory flavor. Substitute with coconut oil or avocado oil if needed.
- Not pictured:
- Egg - Optional, for egg wash. Substitute with olive oil or melted coconut oil if needed.
- Butter - For the pumpkin spice butter. Swap with ghee or vegan butter if needed.
Step by step directions
These pumpkin biscuits can be made in no time at all. You will need a bowl and a hand mixer or a stand mixer and a biscuit cutter or circular cookie cutter. The top of a jar will work as well for cutting out the biscuits.
Step 1 : Mix the wet ingredients. In a bowl, beat together the coconut milk, apple cider vinegar, olive oil, and pumpkin puree. Mix well until creamy and no lumps remain.
Step 2 : Add dry ingredients. Slowly add the cassava flour, tapioca flour, baking powder, and spices to the bowl while continuing to mix until dough begins to form.. The dough will be cold and slightly sticky.
Step 3 : Cut out biscuits. Form the dough into a 2 inch thick circle on a flat surface. Use your hands to do this. Then press a 3 inch biscuit cutter or cookie cutter into the dough - don't twist the biscuit cutter. Simply pull upwards with the cutter. If the biscuit is stuck inside, tap the cutter on the surface a few times to remove it.
If you twist the biscuit cutter you essentially seal the edges which means the biscuit won't rise as it should.
I used both a 3 inch biscuit cutter and 1 inch to create mini pumpkin biscuits.
Place each biscuit on a baking sheet lined with parchment paper for easy clean up. Brush the tops of each with an egg wash and bake until golden.
The biscuits will look be a light orange color fresh out of the oven but will darken as they cool down.
Pumpkin spice butter
What better to top a pumpkin biscuit with than pumpkin spice butter? This is optional but highly encouraged.
In a separate bowl, add softened butter and pumpkin spice. Use the back of a spoon to mix the spice into the butter. You can also use a hand mixer to whip it for a light and airy whipped butter.
I find it easiest to just se the back of a spoon to incorporate the spice into the butter. You can also use cinnamon or sage or any spice you wish to add a flavor to butter.
Use vegan butter if dairy free or vegan and ghee to make this paleo friendly.
How to serve
Serve the biscuits warm with the pumpkin spice butter on the side. The biscuits are soft but do need an added flavored spread to really elevate them which is why I prefer pumpkin spice butter.
Some other spread options:
- Apple butter
- Pumpkin butter
- Ghee
- Butter with coconut sugar
How to store
Store biscuits in an airtight container after they have cooled down (this will reduce condensation). They will keep for 3 days out on the counter and 4 days in the fridge. They will harden with time so I recommend heating them up in the microwave for 10 seconds to soften before enjoying.
Frequently Asked Questions
Yes, regular all-purpose flour can be used as a 1:1 swap with the cassava flour if you don't need to make these biscuits gluten free.
If you over work the dough, you can get firm biscuits. Make sure to work the dough until the flour is just incorporated. You wan the dough to still be somewhat wet feeling as it goes into the oven.
Use a circular cookie cutter or use a circular jar like a mason jar. When cutting out the biscuits, make sure not to twist the cutter around the biscuit. Instead, just do one quick up and down motion to press the biscuit.
For more pumpkin recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Cassava Flour Pumpkin Biscuits with Pumpkin Spice Butter
Ingredients
For the pumpkin spice butter
- ¼ cup butter - softened (sub. vegan butter or ghee)
- 2 teaspoon pumpkin spice
Instructions
- Preheat oven to 450 F. In a bowl or stand mixer, beat the coconut milk, apple cider vinegar, olive oil, and pumpkin puree together until creamy. You can use a hand mixer for this or use the paddle attachment in a stand mixer.
- Slowly add the cassava flour, tapioca flour, baking powder, pumpkin spice, sage, garlic powder, and sea salt and mix to combine. A soft and semi-sticky dough should begin to form.
- Transfer the dough to a flat surface and form into a 2 inch thick circle with your hands. Then press a 3 inch biscuit cutter or cookie cutter into the dough. You can also use a jar if you don't have a cutter. Don't twist the biscuit cutter to remove the biscuit. Gently lift up so keep the sides of the biscuit in tact. If the biscuit is stuck inside the cutter, tap it gently on the counter to remove it.
- Place each biscuit on a baking sheet with parchment paper for easy clean up. Whisk the egg in a separate bowl and brush over top of each biscuit. Bake in the oven for 20 - 24 minutes until the sides turn golden. the biscuits will look like a light orange when they come out of the oven - they will darken as they cool down.
- Prepare the pumpkin spice butter by placing the softened butter and pumpkin spice in a bowl. Use the back of a spoon or a hand mixer to incorporate the spice into the butter. Serve alongside the warm biscuits and enjoy!
Pumpkin Biscuits are perfect to enjoy fall. These are super inspiring.
Hi Michelle! Thanks so much!
Wow. Just made these. Super flavor!! Mine were gummy in the middle, but still delicious. Any ideas why gummy? I cooked them for about 16 minutes. Maybe my oven temp? Need to make more smaller biscuits? I didn't change the recipe. I used Bob's Red Mill Paleo Flour. Do you leave them on the pan after baking? Or transfer to cooling rack?
I was skeptical about the pumpkin spice with sage and garlic powder, but OMG the flavor is fantastic. The sage is the star, with notes of the garlic powder under it. No hint of the vinegar taste, even to my overly sensitive taste buds. Yay for flavor! Super with butter.
Thanks so much for sharing. I'll definitely make these again.
Recipe has been revised since I made it 3 times. I can't wait to try to new version. Thanks!