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

How to Make Vegan Pumpkin Biscuits


  1. Preheat oven to 425 degrees.
  2. In 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.
  3. Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.
  4. Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
  5. Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.
  6. Place the biscuits on a greased cookie sheet, placing them one-inch apart.
  7. Bake for 15-17 minutes or until the biscuits are flakey and golden brown.

Printable Recipe Card

About Vegan Pumpkin Biscuits

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

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