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These Whole Wheat Pumpkin Biscuits are easy to make and a great side or base for a breakfast sandwich!

Whole Wheat Pumpkin Biscuits

  • Author: Kelsey


  • 2 ¼ cup whole wheat flour
  • 2 tbsp coconut sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter
  • 1 cup canned pumpkin
  • ¾ cup milk (dairy or dairy free)
  • 1 tbsp melted butter
  • Flaking sea salt


  • Preheat oven to 450 degrees fahrenheit 
  • In a large bowl whisk together flour, coconut sugar, baking powder, salt. 
  • Scattered cubed butter over, using your fingers or a pastry cutter to break up the butter into pea size.
  • In a small bowl mix together pumpkin and milk alternative, stir into dry ingredients just until soft dough forms.
  • Turn on floured surface, pat out to a 1 inch thickness, use a 2-in round cutter, stamp out biscuit. Arrange on pan, brush with melted butter, sprinkle with sea salt 
  • Bake for 12-14 min until golden brown.