It’s finally feeling like autumn here in Durham! I know some of you would rather that summer stay around a little longer, but I’m wearing cozy pajamas and eating some Whole Wheat Vegan Pumpkin Biscuits to celebrate fall.

Pumpkin Drop Biscuits from The Easy Vegan Cookbook

Photo by Ann Oliverio

What Can I Substitute for Pumpkin?

For those of you who are anti-winter squash, remember that you can substitute sweet potato puree for pumpkin puree in any recipe. Honestly, most of the time applesauce would work too if you lean that way.

Can I Make These Vegan Pumpkin Biscuits Gluten-Free?

Of course you can! Just use your favorite gluten-free baking blend in place of the whole wheat flour. You may need to add a little extra if the mixture is too thin.

I typically use either Bobs Redmill Gluten-Free Mix or Krusteaz Gluten Free All Purpose Flour Mix.

Can I Make These Vegan Biscuits Oil-Free?

Make these oil free by substituting extra pumpkin puree in place of the coconut oil. Just know that the biscuits made without oil will dry out faster than the ones with oil, so try to eat them up within a day after making.

Here’s More Recipes for You!

Vegan Pumpkin Drop Biscuits in a Basket with blue napkin

Print Recipe

4.8 from 5 votes

Vegan Whole Wheat Pumpkin Drop Biscuits from The Easy Vegan Cookbook

Celebrate pumpkin season with these easy drop biscuits that are just as welcome at breakfast as on the side of a nice bowl of soup.

Servings: biscuits

Calories: 122kcal

Author: Kathy Hester

Ingredients

1 cup unsweetened plain soy milk or other nondairy milk of your choice
1 teaspoon apple cider vinegar
2 cups 242 grams whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon ground rosemary or 1 tablespoon minced fresh rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned pumpkin puree
2 tablespoons coconut oil or use extra pumpkin puree to make oil-free

Instructions

Preheat the oven to 425°F. Oil a large baking sheet or use parchment paper to make oil-free.
Whisk the soy milk and vinegar and set aside. (While it stands, it will curdle and thicken, creating a vegan buttermilk substitute. This only works with soy milk; if you use a nut milk or coconut milk, it will not thicken.)
Measure the flour into a blender or food processor. Process until the flour is finely ground. This will take several minutes in a food processor.
Pour the flour into a medium mixing bowl. Add the baking powder, rosemary, salt, and pepper. Cut in the pumpkin puree and coconut oil with a pastry cutter or two knives.
Mix the soy milk into the flour mixture (the dough will be sticky, which will create extra moist biscuits).
Using a large cookie scoop or spoon, scoop ¼-cup portions of the dough onto the baking sheet.
Bake until the bottoms are medium brown, about 10 minutes.

Nutrition

Comments

Elizabeth says
September 23, 2015 at 4:11 pm
These look great Cathy and I plan to make them today. I know how to tweak recipes but I’m not a skilled baker. If I were to change the flour to regular white, would I have to change any other part of the recipe? Thanks!
- Kathy Hester says
  September 23, 2015 at 4:32 pm
  I think you should be able to switch out for white flour in equal amounts. However, if the dough seems to thin you can add a little extra flour.
Sferd says
September 25, 2015 at 11:42 am
Should the coconut oil be chilled or frozen? Or, is room temperature OK?
- Kathy Hester says
  September 25, 2015 at 11:51 am
  I have made these with coconut oil that is room temp, but if it’s too solid you may want to melt it.
  It’s different from the traditional biscuit recipe.
Sue says
September 26, 2015 at 7:14 am
I’m gluten-free. Can I substitute all-purpose gluten-free flour or sorghum flour for the whole wheat?
- Kathy Hester says
  October 8, 2015 at 11:13 pm
  You should be able to swap for an all-purpose gluten-free blend. I have not cooked with sorghum flour before, so I have no idea about it.
Ana @ Ana's Rocket Ship says
October 2, 2015 at 1:32 pm
These look sooooooooo good!!!! Now I just need to make soup so I have something to eat these with……. or maybe I’ll just eat them on my own!
S says
October 9, 2016 at 10:35 am

Amazing! Love how they turned out. So fluffy and savory – consumed two with some maple drizzled on top and a cup of cider. Thank you for sharing!!
Amanda says
October 25, 2018 at 11:14 am
How far ahead of time can you make these? I want to make ahead for a dinner party but I want to make sure they taste fresh too.
KH says
November 15, 2019 at 12:06 pm

Excited to try these! Is the blender step actually necessary? I’ve never made biscuits before so forgive me if this is a stupid question!
- Kathy Hester says
  November 17, 2019 at 6:44 pm
  No questions are stupid! I do that just to grind the flour to a finer consistency to make a lighter biscuit. You can totally skip it if you want <3