Pumpkin Biscuits

    30 minutes

    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.

    35 people made this

    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 in English (25)


    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


    These are as good as gluten free baking will get! I added a 1/4 t ground cloves, a 1/8 t nutmeg and a 1/8 t ginger to these to spice them up. They are really good! The batter will be sticky when you're done, so I recommend putting it in the fridge for 15 minutes or so for easier handling.  -  11 Oct 2006  (Review from Allrecipes USA and Canada)


    Thanks so much for sharing. I added 3/4 of a cup of soaked raisins, 1/2 teaspoon of ginger and nutmeg, 1/4 teaspoon of cloves and 1 teaspoon of xanthum gum for the texture help. A nutritious and tasty snack.  -  16 Nov 2006  (Review from Allrecipes USA and Canada)