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Vegan Pumpkin Biscuits with Sage & Thyme

November 17, 2014 By Richa 18 Comments

These Soft Pumpkiny Pumpkin Vegan Biscuits are perfect for fall. With fresh sage, thyme and less oil. Free of Dairy, egg, corn, soy, yeast.

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Vegan Pumpkin Biscuits | Vegan Richa

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These Pumpkin biscuits are easy to whip up, are moist from the inside and crisp on the outside fresh out of the oven. With the fresh Sage and thyme, these make a perfect savory side. Slather some vegan butter or olive oil, maple or vegan gravy !

The biscuits have a good lot of pumpkin puree for a strong flavor. Chilled pumpkin and chilled non dairy milk work out beautifully in this recipe to reduce the oil/butter needed. There is no palm oil needed in the recipe. to make these gluten-free, use the flour mixture and instructions from this recipe.

Vegan Pumpkin Biscuits /Scones

Vegan Pumpkin Biscuits | Vegan Richa

More fall sides from the blog

Pumpkin Bread Loaf

Tempeh and Pumpkin Bread Stuffing

100% Spelt Sweet Potato Biscuits

Jalapeno Pepper jack biscuits. GF 

Steps:

Mix up the dough. Pat into 3/4 inch thick somewhat rectangle. Use a 2 inch cookie cutter to cut biscuits. Place them on parchment lined baking sheet close each other. 

Vegan Pumpkin Biscuits | Vegan Richa

Brush or spray oil. Bake. Cool and serve with vegan butter, maple, or gravy. 

Vegan Pumpkin Biscuits | Vegan Richa

Store on the counter for the day and refrigerate for upto 5 days. 

These biscuits are being shared at VVP

Vegan Pumpkin Biscuits | Vegan Richa

5 from 3 votes
Print
Vegan Pumpkin Biscuits with Sage and Thyme
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
These Soft Pumpkiny Pumpkin Vegan Biscuits are perfect for fall. With fresh sage, thyme and less oil. Free of Dairy, egg, corn, soy, yeast.
Course: biscuits
Servings: 10
Calories: 103 kcal
Author: Vegan Richa
Ingredients
Wet
  • 1/4 cup almond milk use coconut milk or other non dairy milk to make nut-free
  • 1 tsp apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/2 cup pumpkin puree chilled I used canned. Chill at least for an hour
  • 2 Tablespoons safflower or coconut oil or softened vegan butter I used safflower
  • 1/3 tsp salt
  • a pinch of cinnamon and nutmeg
  • 1 Tbsp maple syrup
Dry
  • 1 cup unbleached white flour
  • 1/2 cup spelt or whole wheat flour
  • 2.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbsp chopped fresh Sage or 2 tsp dried
  • 1/2 to 1 tsp dried thyme
Variation
  • add roasted garlic add other herbs.
  • Use 1 to 2 Tbsp more vegan butter for flakier biscuits.
US Customary - Metric
Instructions
  1. Preheat the oven to 400 degrees F / 200ºc. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled pumpkin puree, oil/butter, salt, cinnamon, nutmeg, maple, Mix well. In another bowl, mix the flours and baking powder and soda. Mix in the sage and thyme.

  2. Add the flour mixture to the wet. Mix well. The mixture will appear dry at first. Get your hands in there if needed to make a soft somewhat sticky dough. Add more non dairy milk or flour if needed, do not over-mix or knead.
  3. Pat the dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using a 2 inch cookie cutter or biscuit cutter. Place on parchment, push the center a little with a finger to make an indent, brush safflower/coconut/melted vegan butter on top.
  4. Bake for 12 to 13 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy. Cool completely and refrigerate in air tight container until ready to use. Warm in the oven before serving.
  5. Or serve with the morning scramble
Recipe Notes

Nutritional values based on one serving

Nutrition Facts
Vegan Pumpkin Biscuits with Sage and Thyme
Amount Per Serving
Calories 103 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 119mg 5%
Potassium 191mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 38.4%
Vitamin C 0.7%
Calcium 7.4%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Vegan Pumpkin Biscuits | Vegan Richa

November 20th will be a sad day for 500,000 animals. Every 5 years there is a festival in the country of Nepal. 

1. More than two hundred and fifty thousand (250,000) animals (buffalo, goats, chickens and pigs) are killed in this festival (mela). It is supposed that last festival which was held in 2009, November, approx. 500,000 animals were sacrificed in 2009. More than 20,000 buffaloes were killed on the 1st day.

2. These all 500,000 animals are sacrificed in the name Hindu goddess Gadhimai to praise her. It is believed that Goddess Gadhimai is pleased by the animal sacrifice.

3. This festival is dedicated to Gadhimai temple. Gadhimai temple is located in Bariyarpur village in Bara District. This village, Bariyarpur, Bara is about 100 miles (160 km) far from the Kathmandu, capital of Nepal.  

4. Gadhimai festival is supposed as the festival of world’s largest sacrificial slaughter of animals. Animals may be buffaloes, pigs, goats, chicken and pigeons.

5. The main goal of devotees is to please the Goddess Gadhimai Devi. She is supposed the goddess of power. Participants believe that animal sacrifices will end the evil and bring prosperity in their life. During the November month, there are huge crowed of devotees and animals in this area. It is estimated that more than 5 million people from all over the Nepal and some southern states (Uttar Pradesh and Bihar) of India participate in the festival.

We can change this. Find more about how we all can help and details about a Tweetstorm to get the word out here.** 

Peta petition, Letters and phone numbers of govt officials. 

**Warning, some of the links might have graphic images**

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Filed Under: fall, side, Vegan Bread Recipes Tagged With: pumpkin, vegan

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Comments

  1. The vegan 8 says

    November 17, 2014 at 6:39 pm

    That is absolutely horrific what they do to those animals. That’s disgusting and breaks my heart. Why why why? How in the world can people believe that murdering animals will bring prosperity? That is so twisted.
    Anyways, on another note, these biscuits are gorgeous and I want about 5 of them right now!

    Reply
  2. Ryan says

    November 18, 2014 at 10:05 am

    This recipe looks really good!

    You have a great blog. Really well done!

    Reply
  3. Andy says

    November 24, 2014 at 9:51 am

    These muffins/scones are great! I made them yesterday. The sage gives them a great pop, and the moisture is right on. For anyone who may have wondered if they can sub another oil, I used canola oil (honestly because I just wasn’t thinking) and they came out fine. I do wish I had gone the route of vegan butter, though.

    Regardless, great recipe!

    Reply
    • Richa says

      November 24, 2014 at 1:38 pm

      Awesome! you can slather them with some extra vegan butter 🙂

      Reply
  4. Rachel says

    December 1, 2014 at 11:45 am

    These were very yummy! And best fresh. Thank you!

    Reply
  5. Corrin Radd says

    December 3, 2014 at 8:55 pm

    I made these with leftover roasted buttercup squash and they were amazing, thanks!

    Reply
  6. Anna Lee says

    August 30, 2015 at 7:40 pm

    These were great! The sage/pumpkin combo reminded me of Thanksgiving dinner. Delish!

    Reply
    • Richa says

      August 30, 2015 at 11:29 pm

      Yay!

      Reply
  7. Jessica says

    November 1, 2017 at 10:04 am

    These are so delicious! I used more fresh sage, cinnamon and nutmeg than called for, and topped roasted garlic with the vegan butter along the top before baking. Definitely making these again!!! thank you

    Reply
    • Richa says

      November 1, 2017 at 2:42 pm

      sounds perfect!

      Reply
  8. Tara says

    October 28, 2018 at 2:56 pm

    Any suggestions for a gluten free flour substitute that would work in this recipe?

    Reply
    • Richa says

      October 29, 2018 at 11:18 am

      You can use a mix of 3/4 cup almond flour and 3/4 to 1 cup gf blend of choice ( a mix of rice flour and starches). The glutenfree biscuit will tend to dry out quicker. So once baked, brush liberally with vegan butter or oil and cover and store.

      Reply
      • Tara says

        October 29, 2018 at 3:16 pm

        Awesome thank you!

        Reply
  9. Debbie Ott says

    November 6, 2018 at 11:36 am

    I just made these pumpkin biscuits – they’re wonderful!!
    I used hemp milk and rice vinegar without the lemon juice, and coconut oil that I warmed enough so it melted to make it easy to blend into the pumpkin.
    The sage and thyme are a nice touch. I admit to gently kneading the dough just a little just before I patted it out. They rose well and are nice and tender so I guess I wasn’t too heavy handed, lol! This recipe is going into my recipe box because I’m sure my family will like these. I might have to replace the coconut oil with butter when my one daughter in law will be here as she gets a reaction to coconut.
    Excellent recipe; thanks so very much!

    Reply
    • Richa says

      November 6, 2018 at 12:00 pm

      awesome!

      Reply
  10. Sophie says

    November 21, 2018 at 12:06 pm

    At Trader Joe’s and all they have is an Unbleached White Whole Wheat Flour. Can I use just that – as in 1 1/2 cup? Alternatively, I have almond flour and all-purpose at home. Would you recommend using the above flour with a combination of one of those. Please advice. Not a baker, so can’t creatively wing it 😉 … Thank you – looking forward to making these tomorrow for thanksgiving.

    Reply
    • Richa says

      November 21, 2018 at 1:12 pm

      use all purpse

      Reply
  11. Marcella says

    November 22, 2018 at 6:05 pm

    Made these for Thanksgiving dinner. Subbed King Arthur GF flour 3/4 cup, oat flour 1/4 cup, coconut flour 1/4 cup, 2 TBSP of arrowroot powder + 1TBSP oat flour to bring the dough together. Added a dollop of roasted garlic. These were soft and faintly sweet without being cloying. I’ll try them again using apple sauce to eliminate the oil – just as an experiment but I frankly expect it to ruin the texture and the savory nature of the biscuit. Point being, I guess, that these are fabulous and I will absolutely be making them again.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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