These vegan pumpkin biscuits are tender, crumbly biscuits full of pumpkin and warm spices. It’s so easy to make these savory biscuits using coconut oil and pumpkin puree, with no need for vegan butter or egg replacers. These soft, rustic biscuits have crunchy edges and are the perfect soup accompaniment. If you’re looking for vegan biscuits, pumpkin recipes, or vegan fall recipes, this is the recipe to try!
And, if you’re looking for more vegan pumpkin recipes, try this delectable pumpkin cornbread!
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I love a good biscuit and in the fall, I want to devour all of these pumpkin biscuits! They are full of delicious pumpkin flavor and spices, and honestly bring a joy to every meal!
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures! Plus, a homemade pumpkin spice blend is in the notes section, so make sure to check it out!
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Vegan Pumpkin Biscuits
These vegan pumpkin biscuits are soft, fluffy, and easy to make! A cozy plant-based recipe perfect for fall breakfasts or a savory side dish.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 9 biscuits 1x
- Category: Appetizer, Breakfast, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Pescatarian, Soy Free, Vegan, Vegetarian
Ingredients
2 1/4 cup/270g all-purpose flour
2 tbsp/25g light brown sugar
1 tbsp/12g baking powder
½ tsp/2g baking soda
½ tsp/1g pumpkin pie spice
6 tbsp/90ml coconut oil, cold and solid
¾ cup/185g pumpkin puree (cold)
2 tbsp/30ml coconut cream (unsweetened), cold + more to brush
¼ cup/35g raw pumpkin seeds/pepitas
Instructions
Preheat oven to 400°F/200 C. Line a baking sheet with parchment or a non-stick baking sheet.
Combine flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and salt in a bowl. Stir to distribute everything.
Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
Add the pumpkin puree and coconut cream. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a square ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
Cut into 9 equal pieces. Place on lined baking sheet.
Brush the tops of the biscuits with coconut cream. Sprinkle on pumpkin seeds.
Bake for 15-18 minutes until lightly golden brown at the edges and firm to the touch on top. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.
Can be served slightly warm or at room temperature. Best the same day.
Can be frozen for up to 1 month. Bring to room temperature before serving. Glaze will get sticky when defrosted.
Ingredients And Substitutions For These Vegan Pumpkin Biscuits
How To Make Vegan Pumpkin Biscuits
Preheat oven to 400°F/200 C. Line a baking sheet with parchment or a non-stick baking sheet.
Combine flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and salt in a bowl. Stir to distribute everything.
Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
Add the pumpkin puree and coconut cream. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a square ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
Cut into 9 equal pieces. Place on lined baking sheet.
Brush the tops of the biscuits with coconut cream. Sprinkle on pumpkin seeds.
Bake for 15-18 minutes until lightly golden brown at the edges and firm to the touch on top. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.
Can be served slightly warm or at room temperature. Best the same day.
Can be frozen for up to 1 month. Bring to room temperature before serving. Glaze will get sticky when defrosted.
Stacie’s Tips
Coconut cream: Use a full fat coconut cream (not regular coconut milk) chilled. You can recover the coconut cream from coconut milk if your coconut milk does not have emulsifiers (separates). Let a can of coconut milk sit overnight (or longer) in the fridge for the coconut cream to solidify at the top of the can.
Coconut oil: Cold, solidified coconut oil is important for creating a tender crumb in the dough. For easier measuring, scoop coconut oil while melted or soft (at room temperature) and freeze before using.
Keep all ingredients cold for a better risen biscuit with a more tender crumb.
*Make your own pumpkin spice blend:
1 1/2 tsp/3g cinnamon
1 tsp/2g ginger
1/2 tsp/1g nutmeg
1/2 tsp/1g cloves
(optional 1/2 tsp/1g cardamom)
Vegan Breakfast Recipes
Peanut Butter Banana Oat Bars– These peanut butter banana oat bars are an easy vegan and gluten free peanut butter and banana bars with chocolate chips. They are soft and chewy oat bars that are perfect for on-the-go breakfasts and snacks.
Sweet Potato Black Bean Hash– This sweet potato black bean hash is an easy and filling sweet potato hash with black beans and bell pepper for breakfasts or lunches. It has lots of flavor from fresh vegetables and plenty of seasoning but simple to pull together in one pan.
