I made these biscuits on a whim, so I apologize for not having photos that accurately display how insanely delicious they are. I had to photograph them before the sun went down, and before they were all devoured! Both the first and second batches lasted only two days in the house.
To be honest, I was originally trying to make a pumpkin scone recipe, but they came out much softer. Soft like a biscuit, but a dessert biscuit. Is that a thing? If not, it is now! You can really call these anything you’d like. They are more dense than a traditional biscuit or roll, but softer and fluffier than a scone. Originally I was going to keep recipe testing until I got the scone recipe I was initially aiming for, but my sister in particular loved these treats so much that I just had to share!
If you have a cute pumpkin shaped cookie cutter, this is a great time to put it to good use. I used my pumpkin cookie cutter and made four huge biscuits with this dough, but how many biscuits you make with depend on the size of what you use to shape them. Just be sure to adjust your cooking time accordingly.
Speaking of my pumpkin cookie cutter, that’s the only reason I even made this recipe in the first place. So one day I was in a sort of funk, and I just needed to go buy something. Anything. Retail therapy, you know? Naturally I went and bought the cheapest possible thing I could find, which just so happened to be a pumpkin shaped cookie cutter for 75 cents. It did the trick, though. I’ve been in the mood to bake like crazy lately.
Life Fall does that to me, and the cookie cutter gave me a nice excuse to bake something new and Halloween themed.
As weird as it may seem to have a big biscuit covered in cinnamon sugar and shaped like a pumpkin, you have to give these a try! If you’re anything like my family members, you’ll absolutely love them!
- 1 Cup tapioca Flour
- 3 Tablespoons coconut flour
- 1 Egg
- ¼ Cup pumpkin puree
- ¼ Cup organic palm shortening or grass fed butter
- ¼ Cup coconut palm sugar
- 1 Teaspoon baking soda
- 1 Teaspoon apple cider vinegar
- 2 Tablespoons full-fat coconut milk
- 1 Teaspoon pumpkin pie spice
- ¼ Teaspoon sea salt
- ½ Teaspoon cinnamon
- 1 Teaspoon coconut palm sugar
- Preheat oven to 350 degrees.
- Place all of the ingredients in the bowl of a stand mixer. With the paddle attachment, mix the ingredients at medium speed until a dough is formed.
- Lightly flour your hands and a piece of parchment paper. Form the dough into a ball and partially flatten it on the parchment paper. With a cookie cutter, cut out a shape with a dough and transfer it to a parchment lined baking sheet. Reroll the dough into a ball and repeat the step until all of the dough is used.
- If the dough becomes too sticky, lightly wet your hand with warm water and once again flour your hands and parchment paper.
- If you don't want a specific shape, you can just roll and lightly flatten individual biscuits onto a parchment lined baking sheet.
- In a small bowl, mix the cinnamon and sugar. Sprinkle the mixture over all of the biscuits and bake for about 15 minutes, or until fluffy and cooked through. Cooking time will vary depending on the size of the biscuits.
Do you love all things pumpkin? Is that even a question?