These Pumpkin Biscuits are easy to make savory biscuits that are low in carbs & great for snacking. Also perfect served as a side with meals. Gluten Free, Low Carb, & Easy.
And let me just start out by saying you’re not going to be picking up any of the pumpkin flavor in these biscuits.
It’s merely there to add a nice creamy texture along with added nutrition. 😉
These pumpkin biscuits are savory…. not sweet, but light airy & delicious. And wonderful for a healthy mid-day snack.
But if you’re looking to satisfy your sweet tooth with pumpkin… then check out these Coconut Flour Pumpkin Banana Muffins which are super popular on the blog.
Pumpkin is easy to incorporate in baking and is many times used as a substitute for butter or oil.
Health benefits you may not know about Pumpkins…..
Eating pumpkin is good for the heart due to the potassium, fiber & vitamin C content.
It’s also a great source of beta-carotene which may help in delaying aging & body degeneration….Yesss!
Plus with it being low in calories it just makes sense to add it to lots of things.
So if you have yet to incorporate pumpkin into your diet, then now might be just the right time.
How to Make Drop Biscuits:
They are really simple to make with only a few basic ingredients…. hence the reason drop biscuits are my go to. 😆
Basically you are just mixing it all up in a bowl with flour, baking powder, butter/oil or in this case pumpkin and other seasonings/add-ins you choose.. then voila; spoon those babies onto a baking sheet.
The key here…. no rolling or cutting out shapes… it really couldn’t be any easier.
So many reasons to add these pumpkin biscuits to your rotation.
Looking for other drop biscuits to try?
These ALMOND FLOUR DROP BISCUITS are a favorite on the blog… 😀
And if you make this recipe please make sure to comment below with a star rating…
Until Next Time- xoxo
These drop biscuits are savory, light, creamy and super flavorful. Great for snacking or with meals.
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. dried thyme
- 1/3 cup pumpkin puree
- 3 eggs
- 4 ounces cream cheese- softened
Preheat oven to 375 degrees and line baking sheet with parchment paper.
In medium mixing bowl combine pumpkin, eggs, and cream cheese with hand mixer until incorporated.
In small separate bowl mix coconut flour, baking powder, baking soda, & thyme. Whisk till combined.
Add flour mixture to liquid mixture and stir till combined.
Use a cookie scoop and place equal portions on baking sheet.
Bake in preheated oven 18-20 minutes.
Biscuit size can vary based on size of cookie scoop. I used approximately 3 tbsp. for each biscuit but you could make them smaller and get more biscuits.