Pumpkin Biscuits

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Biscuits are a holiday breadbasket staple. You pull the decadent treat apart and devour it. But afterwards, you feel guilty about indulging in something so fattening and calorie-dense. Our guilt-free version of this classic pastry delivers the same rich, buttery taste without breaking your calorie bank!

Pumpkin puree stars in this recipe. The puree adds a seasonal kick and plenty of vitamins and minerals. You can thank clean ingredients like chilled coconut oil for the decadent flavor in these biscuits – our healthy substitute for fattening butter. These Pumpkin Biscuits gradually rise into flaky, golden delights. It’s never too early (or late!) to fill your house with the aromatic scent of fall.

Pumpkin Biscuits

Pumpkin Biscuits

Yields: 12 servings | Serving Size: 1 biscuit | Calories: 184 | Total Fat: 10g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 266mg | Carbohydrates: 23g | Fiber: 3g | Sugar: 5g | Protein: 4g | SmartPoints(Freestyle): 8


    Wet ingredients
  • 1 cup unsweetened pumpkin puree, canned (be sure to choose unsweetened puree, not pie filling) or homemade
  • 1 cup cold buttermilk (low fat will work) or unsweetened coconut milk (from a carton)
    Dry ingredients
  • 2-1/4 cups white whole wheat flour
  • 3 tablespoons coconut brown sugar or honey
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
    Add last
  • 1/2 cup (8 tablespoons) chilled pure butter or solid coconut oil (if not already solid, coconut oil will turn into a solid once chilled in fridge for half hour or more)


  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper or use a nonstick baking sheet.
  3. Whisk the pumpkin puree and milk together. In a large bowl, add all of the dry ingredients. Stir well to combine.
  4. Add coconut oil on the top of the dry mix by tablespoons. Then use your fingers to mix the dry ingredients with the oil, until coarse pea-sized crumbs are formed. Stir in the pumpkin mixture until a wet dough is created.
  5. Sprinkle the work surface with flour and place the dough on the surface, forming into a 1-inch thick disc. Using a small (2-inch) biscuit cutter or the top of an empty, clean aluminum can (such as the pumpkin puree can), stamp out biscuits. Use any remaining dough scraps to form a new 1-inch thick disc, and stamp out more biscuits.
  6. Arrange biscuits on the prepared baking sheet so that they are not touching. Bake for 15 minutes, until they have risen and are golden brown on the edges. Enjoy warm or cooled to room temperature.

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4 Comments on "Pumpkin Biscuits"

  1. Emily  November 20, 2016

    Would I be able to make the dough on Tuesday/Wednesday then bake on Thanksgiving? Recipe looks great! Nice and simple!

    • Gale Compton  November 20, 2016

      Emily, That should be fine. I recommend allow the dough to set at room temperature for about 15 minutes before baking. 🙂

  2. Rachel  November 18, 2017

    Could I use almond or rice milk instead of coconut milk?

    • Jennifer Hanford  November 19, 2017

      Hi, Rachel. Almond milk is a good substitute for coconut milk.


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