Pumpkin Biscuits

Pumpkin Biscuits


32 people made this

Gluten free and vegan biscuits made with cooked pumpkin puree, ground walnuts, potato starch and rice flour. Such a great gluten free treat. Egg and dairy free.

Beulah Schott

Makes: 48 cookies

  • 110g vegetable margarine
  • 150g caster sugar
  • 250g pumpkin puree
  • 1 teaspoon bicarb soda
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 160g rice flour
  • 100g potato starch
  • 40g walnuts, pulsed in a food processor until ground

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Preheat oven to 180 degrees C. Grease a baking tray and set aside.
  2. In a large bowl cream the margarine and the sugar. Add the pumpkin. Add the dry ingredients and walnuts. Beat until smooth.
  3. Shape into 2 1/2 cm balls and place on a greased baking tray. Press flat with a fork. Bake for 9 to 12 minutes.

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Reviews (1)


These biscuits were perfection! They were very soft, but surpringly rich and velvety. I didn't have any walnuts so I replaced them with almonds, I also sprinkled the biscuits with chia seeds. These are perfect for winter! - 13 Jun 2015

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