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These savory pumpkin biscuits are made with a combination of canned pumpkin and fat free Greek yogurt to create light and fluffy biscuits with just 3 grams of fat each. You’ll also find roasted pumpkin seeds baked in that add great texture and flavor.
You can serve these pumpkin biscuits as a side with soup or chili, or you can use them as a traditional biscuit with breakfast proteins or nut butters. They’re super flexible!
How to Make Pumpkin Biscuits
If you’ve made my original Greek yogurt biscuits, everything bagel biscuits, or skillet monkey bread, these pumpkin biscuits are similar but swap the butter for canned pumpkin and add roasted pumpkin seeds to the dough.
In case you’re new to the world of Greek yogurt biscuits, I’ll run you through how to make them. For these pumpkin biscuits, you’ll start with all purpose flour, salt, baking powder, a granulated sugar substitute, and roasted pumpkin seeds.
Mix those together before adding canned pumpkin and Greek yogurt. You can use a food processor or stand mixer, but I used a fork. No matter what you use to mix the biscuit dough, avoid over mixing as it will create tough biscuits.
You can see in the photo below that there’s quite a bit of dry flour remaining when the dough goes from bowl to board. You’ll bring everything together with your hands and form the dough into a rectangle to cut the biscuits.
Feel free to use a biscuit cutter for circular biscuits and reform the dough. You can also cut smaller biscuits for more servings.
My other biscuit recipes use either an egg yolk wash or brushed butter or oil. For these pumpkin biscuits, I simply sprayed them with a bit of olive oil cooking spray before baking.
Video Tutorial and Troubleshooting Tips
These pumpkin biscuits are pretty darn easy but if you need some help with any part of the recipe (or troubleshooting flat biscuits), the video below walks you through the original. There are slight ingredient differences but the concepts are the same.
Modifying Your Pumpkin Biscuits
I’ll briefly run through common questions about making this style of biscuits, but one of my biggest tips for ingredient modification questions is to join my free Facebook group. There are about 10,000 members at the time of this writing that are cooking up a storm. They make all kinds of variations of my recipes and can give you ideas that I’d never think of!
If you decide to join the group, just pop in and use the search bar to look for biscuit tips.
I’ve tried to make the original Greek yogurt biscuits with almond flour and even a mixture of almond and coconut flour without any luck. Some readers have mentioned using Bob’s Red Mill 1:1 Gluten Free flour successfully, but I haven’t tried it personally.
Granulated Sugar Substitutes
Like I mentioned in the original recipe, the sugar substitute isn’t just there for flavor. It will do some sciencey stuff to minimize gluten formation and keep your biscuits from turning to stone.
I use Swerve in nearly all my recipes. It’s an erythritol-based sweetener that has zero calories and substitutes (and measures) 1:1 for sugar. You can use other substitutes (or even real sugar). Just be sure it substitutes 1:1.
I wouldn’t recommend omitting the pumpkin seeds as they provide texture and flavor to an otherwise plain biscuit. The original Greek yogurt biscuits contain just enough butter to have that buttermilk biscuit flavor we all know and love.
With the canned pumpkin on its own, these biscuits need a little boost.
Final Recipe Notes
Circling back to serving ideas, these pumpkin biscuits remind me a bit of cornbread muffins. They’re subtle in flavor and could go a number of directions. Soup and chili are the first and obvious pairing ideas so I wanted to share a few of my favorites:
On the flip side, if you think you’d like a sweet pumpkin biscuit, I imagine adding some pumpkin pie spice could do the trick. You could also add a bit more of the sugar substitute and slightly reduce the salt in the recipe.
Get creative. Experiments are encouraged as long as you don’t blame me if they’re failures. But be sure to report back with your findings either way!
Okay, you’ll find the printable recipe card below. If you have a recipe question I haven’t answered here, drop a comment at the bottom of the post. Enjoy your pumpkin biscuits!
- 1 1/2 C (180g) All Purpose Flour
- 1/4 C (28g) Roasted and Salted Pumpkin Seeds
- 2 Tbsp (24g) Granulated Sugar Substitute, I used Swerve
- 1/2 Tbsp Baking Powder
- 1/2 tsp Kosher Salt, or 1/4 tsp table salt
- 1/2 C (120g) Canned Pumpkin
- 1/4 C (56g) Fat Free Greek Yogurt
- Preheat oven to 375F and spray a baking sheet with nonstick cooking spray. Set aside.
- Mix the flour, sugar substitute, baking powder, salt, and pumpkin seeds together in a large bowl before stirring in the pumpkin and Greek yogurt.
- Work the dough together until a dough begins to form. Don't over mix. There should be some dry flour left in the bowl.
- Transfer the dough to a flat surface and use your hands to work everything together until no crumbs remain. Press the dough into an 8"x5" rectangle. (You can spray your hands with a bit of cooking spray or lightly flour them to prevent any sticking, if needed.)
- Cut the dough into 6 pieces and transfer to the baking sheet. Spray the top with cooking spray (I used olive oil) or brush with oil, butter, or an egg yolk wash.
- Bake for 18-20 minutes or until the biscuits are golden brown around the edges and have slightly crisp bottoms.
Each pumpkin biscuit has 4 Smart Points.
Nutrition Information:Yield: 6 Biscuits Serving Size: 1 Biscuit
Amount Per Serving: Calories: 150Total Fat: 3gCarbohydrates: 24gProtein: 6g