These fluffy Gluten Free Pumpkin Biscuits are full of delicious pumpkin spice and fall flavors. Wait until you take a bite into all of the flaky layers! You will want to bake this gluten free pumpkin biscuit recipe all year long!!
I am going to take a moment or two to rave about this new fall pumpkin recipe. Pumpkin in recipes tends to make things a bit dense, but I am so proud of these gluten free pumpkin biscuits. Nobody will know they are gluten free!
If you are looking for a fluffy biscuit with many layers, you must bake a batch of these gluten-free pumpkin biscuits. This recipe is loosely based on my popular Gluten Free Biscuits recipe.
We are huge pumpkin fanatics. If you love pumpkin, check out my easy gluten free pumpkin recipes!
Why These Biscuits Are Amazing:
- They have the perfect level of flakiness.
- You will love the balance between sweet and savory!
- These homemade biscuits are so easy to make. They are one of my family’s new favorite recipes!
- I use canned pumpkin puree, which you can buy all year. I never get why we only bake pumpkin recipes in the fall…you will seriously want to make this recipe all year. They are that good!
- They freeze well, so you can make a double batch and freeze the extras.
I just made this recipe & they are amazing! They are light, great texture & flavor. This will be my go to biscuit when I have bread cravings & will be the bread on the table for Thanksgiving. So quick & easy to make too. Thank you for posting this recipe
Karen P., Facebook comment“
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This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.
Ingredient Notes:
- Gluten Free Flour Blend – I recommend Cup4Cup to make this biscuit recipe. Other blends will work well, but if you know my popular plain biscuits, you know I tested 8 different gluten free flour blends to find the one that rises and gets the flakiest.
- Xanthan Gum – If your flour blend doesn’t have either xanthan gum or guar gum, you will need to add one teaspoon.
- Baking Powder – This recipe uses a lot of baking powder, so you must use aluminum-free baking powder. Regular baking powder has a slightly metallic taste, and you do not want that in this recipe. Check out this article, Is Baking Powder Gluten Free, to ensure you use the right baking powder.
- Salt – Use kosher salt or sea salt.
- Butter – Use unsalted butter.
- Eggs – Use size large.
- Pumpkin – Use pumpkin puree and not pumpkin pie filling. It makes a big difference!
- Brown Sugar – You can use less if you want these gluten free pumpkin biscuits to be less sweet.
- Vanilla Extract – I always recommend using pure vanilla extract. Luckily, Vanilla Extract Is Gluten Free!
One reader was able to adapt my recipe and make these gluten free pumpkin biscuits vegan!
This recipe is a fantastic discovery, thank you for sharing it! I had to substitute the butter with ghee that I flash-froze before using, and used the subs almond&cashew milk and egg replacer. The biscuits are perfectly crispy on the outside and soft inside. Delicious too, which is the most important.”
Konny M., blog comment
Try these fall-flavored Gluten Free Maple Oat Biscuits. They are another great recipe for Thanksgiving.
Recipe Step By Step Directions:
Step 1: Add the gluten free flour blend, brown sugar, baking powder, cinnamon, nutmeg, and salt to a large
Step 2: Add the cold butter and use a pastry cutter to cut the butter into the dry ingredients. When you are finished, your mixture will look like it has tiny butter crumbs everywhere.
Step 3: In a medium bowl, add the pumpkin puree, egg, and milk. Whisk to blend the wet ingredients together.
Step 4: Pour the wet ingredients into the dry ingredients and mix into a soft batter.
Preheat the oven to 425º F, and be sure the rack is in the middle position.
Step 5: Lightly dust a piece of wax paper with gluten-free flour. Press the biscuit dough flat, about 1 ½ to 2 inches thick. Use a biscuit or large round cookie cutter to cut out biscuit shapes.
Step 6: Place the biscuits onto a parchment paper-lined baking tray for best results. I used a big biscuit cutter, and the recipe made 5 large biscuits. If you use a medium-sized biscuit cutter, you will get 6 biscuits.
Step 7: Brush milk over the top of each biscuit. This helps the top bake to a light golden brown.
Step 8: Bake the biscuits for 20 minutes until they are finished baking. Remove the tray from the oven and let the biscuits cool on a wire rack.
As I said before, one bite, and you will be hooked. Serve these big biscuits with butter. A honey drizzle is also nice! You may also love these Gluten Free Cornmeal Biscuits.
Mix-In Ideas:
- Add pecans or walnuts.
- Dark or bittersweet chocolate chips are very good in this biscuit recipe.
- I love adding cooked bacon to the pumpkin biscuit dough if you love unique ideas.
Be sure to check out all of my incredible gluten free biscuit recipes!
Tips and Recipe FAQ:
Yes, you can use freshly roasted pumpkin in this recipe. If you do, I highly advise pureeing the pumpkin in a high-speed blender to ensure there are no chunks.
These gluten free pumpkin biscuits will keep fresh for up to 3 days in an airtight container.
I recommend storing these biscuits in the refrigerator. You can also freeze these pumpkin biscuits. Place them into a zip-style freezer bag. They will keep fresh in the freezer for up to 4 months.
If you love a hint of sweetness, try these Gluten Free Cinnamon Brown Sugar Biscuits too!
More Delicious Gluten Free Pumpkin Recipes:
- Gluten Free Pumpkin Coffee Cake
- Easy Gluten Free Chocolate Pumpkin Cake
- Gluten Free Pumpkin Muffins
- The Best Gluten Free Pumpkin Cheesecake
- Gluten Free Pumpkin Whoopie Pies
Easy Gluten Free Pumpkin Biscuits
Ingredients
- 1 ¾ cups gluten free flour blend * see notes
- ¼ cup brown sugar
- 2 tablespoons baking powder aluminum-free!
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons butter unsalted, cold.
- ⅔ cup pumpkin puree * see note
- ¼ cup milk + 2 TBSP additional milk
- 1 large egg
Instructions
- Preheat the oven to 425º F and set the oven rack to the middle setting.
- In a large mixing bowl, combine the dry ingredients with a wire whisk.
- Add the cold butter chunks and use a pastry blender to cut the butter into the flour mixture. It should resemble crumbs when you are finished cutting in the butter.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix into a soft biscuit dough.
- Lightly dust flour on a surface and place the dough on the flour. Press the dough to 1 ½ to 2 inches thick. Use a biscuit cutter to cut out biscuit shapes.
- Place the biscuits on a parchment paper lined baking sheet. Brush milk over the top of each biscuit.
- Bake for 20-22 minutes until the top of each gluten free pumpkin biscuit is slightly golden brown. The baking time may vary depending on how large you make your biscuits.
- Remove the baked biscuits from the oven and let cool on a cooling rack.
Notes
- I used Cup4Cup for this recipe because it makes biscuits and bread fluffier.
- Use pureed pumpkin and NOT pumpkin pie spice.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, add one teaspoon.
- Store cooled biscuits in an airtight container in the refrigerator, or freeze in a freezer bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Made these this morning and they are delicious! Easy to make and baked perfectly. This will be a frequent request to be made at our house. Thank You for this great recipe.
I am thrilled you loved these gluten free pumpkin biscuits. I am thinking about creating a gingerbread version for the holidays too!
Yes please! Gingerbread biscuits sound amazing!
I will work on them after Thanksgiving!
I made these this morning. Loved them!! I sprinkled a little cinnamon sugar on top of the milk, they looked pretty. I didn’t have Cup for Cup, so used KA Measure for measure. They were very moist and tender. I really liked they were less sweet.
I am so glad you loved my new biscuits recipe. Thank you for coming back to let me know!
This recipe is a fantastic discovery, thank you for sharing it! I had to substitute the butter with ghee that I flash-froze before using, and used the subs almond&cashew milk and egg replacer. The biscuits are perfectly crispy on the outside and soft inside. Delicious too, which is the most important.
Thank you so much for your kind note. I love that you were able to make this vegan as well! I am going to share your comment in the post because it will be helpful for others.
Uh oh. I forgot the egg! And I overworked the dough. But this was still a delicious biscuit. Yummy!!
I am glad it still worked out, Daniela. I hope you get a chance to try them with the egg next time :-).
I made these today & they are amazing! Light, great texture & flavor. These were so easy & quick to make. This will be my go to recipe for bread cravings & will be perfect for Thanksgiving.
I am so glad you loved these biscuits. They will be wonderful with a Thanksgiving meal.
Just finished making these! Only I didn’t roll/cut them out, I just did them like drop biscuits because I was to lazy to get flour back out lol – I love that they aren’t crazy sweet & the texture is perfect -I mixed up some honey butter with a dash of cinnamon and ooohhh ooh watch out lemon brownie, pump bis is in the house! Thanks for all the great recipes
You are very welcome, Marnie! I am totally in love with those biscuits too!
Would Bob’s gf baking flour work?
Hi Heather, Bob’s makes two, a 1:1 and an all-purpose blend. Their all-purpose has bean flour, and I don’t recommend that. The 1:1 should work fine, but you may need to add 1-2 TBSP of additional flour if the dough is too soft.
Would persimmon work instead of the pumpkin?j
Hi Janet, I haven’t tried persimmon. I assume you mean the oblong persimmon that get super soft and mushy? If so, it should be fine. Just be sure there are no chunks of fruit.
These biscuits are so delicious and fluffy! Just in time for fall!
I am so glad you were able to make them for your family!
I agree with you–no reason that pumpkin only should “happen” in the fall. These biscuits are really fantastic. I love that the spice isn’t overpowering. So delicious, Sandi!
Thank you so much, Jenni!