Gluten Free Pumpkin Biscuits

These Gluten Free Pumpkin Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own served with a meal or as a dessert. We’ve included options to make them either sweet or savory.

Gluten free pumpkin biscuitsGluten Free Pumpkin Biscuits

These Gluten Free Pumpkin Biscuits are a classic recipe here at Lexi’s Clean Kitchen since around 2014! We love them because they can be made as a sweet version, that is more like a scone, or a savory version that is perfect for serving with dinner.  They are also equally great as a shortcake, a cobbler, or on top of a soup. Did we mention they are easy to make, too?

Here is what you need to make them:

  • Almond Flour
  • Tapioca Flour 
  • Coconut Flour
  • Baking Powder
  • Cinnamon (omit for savory)
  • Fine Sea Salt
  • Butter
  • Pumpkin Puree
  • Honey (omit for savory)
  • Egg

Gluten free pumpkin biscuits in a bowl.

How to Make These Pumpkin Biscuits

  1. Whisk together the dry ingredients.
  2. Rub the butter into the dry mix until it is completely combined.
  3. In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
  4. Drop biscuits on a sheet tray and bake!

Savory or Sweet

Follow the recipe as written to make this sweet. To make them savory, omit the cinnamon and honey and follow the rest of the ingredients and directions.

Pumpkin biscuits cut in half with butter.

If you like this gluten free baking recipe, check out these others:

If you like this pumpkin recipe, check out these others:

Pumpkin Biscuits

Prep Time 00:10 Cook Time 15 min Total Time 0:25 Serves 4

Ingredients

Directions

  1. Preheat oven to 350ºF and grease a baking sheet.
  2. In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, cinnamon and salt until well blended.
  3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visable pieces of butter remaining. 
  4. In a separate bowl whisk together the pumpkin puree, honey, and egg. Pour it into the butter and flour mixture and combine until a smooth dough forms.
  5. Using your hands, roll the dough into 6 balls, each about 2-1/2 inches in diameter. Place the dough balls on the baking sheet, about 1 inch apart. Bake for 18-20  minutes, or until golden and crusty all around and firm to the touch, with no soft dough remaining in the center.

Recipe Notes

  1. Want to make it savory? Omit the cinnamon and honey.
  2. Look for our classic biscuit recipe? Click here.
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