Vegan Pumpkin Biscuits

Chazz York


Tofutti Dairy Free Cream Cheese also works wonderfully!

☆☆☆☆☆ 0 votes
Yields 6


1 3/4 c
all-purpose flour
1/4 c
organic brown sugar
2 1/2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
8 oz
go veggie dairy free cream cheese alternative
1 c
canned pure pumpkin


1Preheat oven to 425 degrees.
2In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the 8 oz. of cream cheese, using a pastry blender, until mixture resembles coarse crumbs.
3Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.
4Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
5Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.
6Place the biscuits on a greased cookie sheet, placing them one-inch apart.
7Bake for 15-17 minutes or until the biscuits are flakey and golden brown.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Vegan, Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy