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:

Paleo Biscuits
Serves 6
Write a review
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1 cup blanched almond flour
  2. 2 tbsp coconut flour
  3. 1/2 cup tapioca flour or arrowroot powder
  4. 1 tsp baking powder
  5. 1/4 tsp Himalayan sea salt, more to taste
  6. Optional: make them more of a sweet roll by adding a touch of cinnamon and raw honey*
  1. 1/4 cup organic canned pumpkin (OR unsweetened applesauce)**
  2. 1 organic egg
  3. 3 tbsp grass-fed butter, cold or room temperature (not melted)
  1. Preheat oven to 350
  2. In a bowl combine dry ingredients
  3. Add in wet ingredients and whisk together to combine
  4. Line a baking sheet with baking lineror parchment paper
  5. Roll dough into balls (does not have to be perfect)
  6. Bake for 12-15 minutes or until cooked through and flakey
  1. *Leave out this step for a more savory roll!
  2. **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
  3. Serve warm with butter
Lexi's Clean Kitchen