Fluffy Vegan Pumpkin Biscuits with Maple Butter make a delightful fall breakfast. This quick, homemade vegan biscuit dough uses pumpkin puree for color and flavor. Be sure to spread the warm biscuits with the simple vegan maple butter. Makes 6 large biscuits.
Love pumpkin for breakfast? Try the Vegan Pumpkin Muffins recipe on the same site.
Even if the weather doesn’t feel like autumn where you are, pumpkin season is here — and that calls for biscuits. These Vegan Pumpkin Biscuits with Maple Butter started as an experiment and quickly became a favorite. They’re fluffy, tender and perfect for cozy breakfasts or a fall brunch spread.
Both the biscuits and the maple butter are vegan, simple to prepare, and come together with pantry-friendly ingredients.
Why I love this recipe:
These aren’t traditional Southern biscuits, but their texture is light and flaky, with attractive color and pumpkin flavor. They layer nicely when folded and handled gently, producing tender interiors and golden, slightly crisp exteriors.
The maple butter is rich, sweet and easy to whip up — it pairs beautifully with the pumpkin notes without making the biscuits overly sweet.
Serve these biscuits warm with maple butter for breakfast, or alongside soups, stews, and chilis for a comforting meal. They also work well at brunch gatherings.
What you need to make this recipe:
Basic kitchen tools and a few pantry staples are all it takes. Scroll down to the recipe card for exact measurements and complete instructions.
Here’s what you’ll need:
- All-purpose flour — the base of the biscuit dough; unbleached or regular AP flour both work.
- Kosher salt — medium-grain kosher or sea salt is fine.
- Baking powder — the leavener that helps the biscuits rise; use fresh, active baking powder.
- Ground cinnamon — pairs beautifully with pumpkin; you can substitute pumpkin pie spice if you prefer.
- Pumpkin puree — be sure to use plain pumpkin puree, not pumpkin pie filling.
- Unsweetened non-dairy milk — oat or cashew milk work well; avoid thick coconut cream.
- Vegan butter — softened for the maple butter spread and used in the recipe where indicated.
- Maple syrup — pure maple syrup for the maple butter (not pancake syrup).
How to make Maple Butter Spread
Measure the ingredients. Place softened vegan butter, maple syrup and salt in a medium bowl.
Whip until smooth. Use a hand mixer to beat the mixture until creamy. Chill until ready to use.
How to make Vegan Pumpkin Biscuits
Preheat the oven to 450°F (230°C). A very hot oven helps the biscuits rise quickly.
Prepare a baking sheet with parchment paper or a nonstick baking mat.
Combine dry ingredients. Whisk together the flour, salt, baking powder and cinnamon in a large bowl.
Mix wet ingredients. In a measuring cup or small bowl, whisk the pumpkin puree and unsweetened non-dairy milk until smooth.
Combine wet and dry. Pour the pumpkin mixture into the flour mixture and gently fold with a rubber spatula in circular motions until just combined. The dough should begin to pull away from the bowl; avoid overmixing.
Shape the dough. Lightly flour a clean surface and turn the dough out. Dust the top of the dough with a little flour. With floured hands, pat the dough into a rectangle, fold it in half, then gently pat into a 1/2″ thick round. Fold and pat once more — this layering helps create flaky texture.
Pro tip!
Handle the dough gently. The less you work it, the more tender and flaky the biscuits will be.
Cut the biscuits with a floured biscuit cutter, cutting straight down (don’t twist). Arrange the biscuits on the prepared sheet, close together for softer sides or spaced apart for more crisp edges.
Bake for 10–14 minutes, until the tops are golden brown.
Cool briefly then serve warm with the Maple Butter Spread.
Frequently Asked Questions
Baking powder is the leavening agent in this recipe. Using fresh baking powder helps the biscuits rise and become light.
Unsweetened oat or cashew milk both work well. Avoid very thick creams like coconut cream, which can change the texture.
Quick tips and tricks to the best biscuits:
- Use the right tools. A round biscuit cutter gives the best shape; a drinking glass and a knife work as alternatives.
- Adjust spices. Swap the ground cinnamon for pumpkin pie spice if you prefer a spicier profile.
- Try different spreads. Jam, whipped honey butter (if not strictly vegan) or the maple butter are all excellent choices.
- Make extra. Double the recipe to feed a crowd or to have leftovers for quick breakfasts.
More pumpkin breakfast ideas:
- Pumpkin Spice Pancakes
- Easy Pumpkin Spice Bread
- Pumpkin Overnight Oats
- Gluten Free Pumpkin Bread with Chocolate Chips
- Pumpkin Spiced Coffee Cake
Ready to bake pumpkin-flavored biscuits? Below is the recipe card with ingredient amounts and step-by-step instructions.
Pumpkin Biscuits with Maple Butter
6 large biscuits
Erin Parker, The Speckled Palate
10
10
20
EQUIPMENT
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Large mixing bowl
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Liquid measuring cup
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Rimmed sheet pan
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Nonstick baking mat or parchment
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Round biscuit cutter or glass
Ingredients
Vegan Pumpkin Biscuits
- 2 cups all-purpose flour 240g
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ¾ cup pumpkin puree NOT pumpkin pie filling
- ½ cup unsweetened non-dairy milk
Maple Butter Spread
- 8 tablespoons vegan butter softened
- 3 tablespoons maple syrup
- ½ teaspoon kosher salt
Instructions
Make the Vegan Biscuits
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Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat.
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Whisk the flour, salt, baking powder and cinnamon together until combined.
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In a measuring cup, combine the pumpkin puree and unsweetened non-dairy milk and whisk until smooth.
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Pour the wet ingredients into the dry and stir gently with a rubber spatula until the dough just comes together and begins to pull away from the bowl. Do not overmix.
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Turn the dough out onto a lightly floured surface. With floured hands, pat into a rectangle, fold in half, then pat into a ½” thick round. Fold once more and pat again, then cut biscuits with a floured cutter.
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Place biscuits on the prepared sheet and bake 10–14 minutes, until golden brown on top.
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Remove from oven, cool briefly, and serve warm with Maple Butter Spread.
Make the Maple Butter Spread
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Combine softened vegan butter, maple syrup and salt in a bowl.
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Whip with a hand mixer until smooth, then refrigerate until ready to use.
Notes
If you’re not strictly vegan, regular unsalted butter and honey are acceptable substitutes for vegan butter and maple syrup.
Any milk works in a pinch; non-dairy milks like cashew or oat milk keep this recipe vegan while whole milk will also produce good results if you are not avoiding dairy.
Nutrition
Calories: 335 kcal
Carbohydrates: 43 g
Protein: 5 g
Fat: 16 g
Tried this recipe?Let us know how it was!