Pumpkin-Spiced Sweet Biscuits

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Once again, it’s been a while since I’ve posted something on here, so I thought I’d share a seasonally festive little treat with you all. I was originally trying to make a cake-y sugar cookie of some sort with this recipe, but they turned out way more like a biscuit. The first time I made them, I had kneaded the dough too much and they turned out a bit too chewy and tough, so I’d suggest mixing the wet and dry ingredients together until just combined. Also, I used a starch-based egg replacer for this recipe. The one I use, which is pretty much the only one around where I live, is made by PaneRiso. I got it at a health food store, but I think you can find it in most Metro supermarkets too. I’m also familiar with the one made by Ener-G, but I think it’s only available in the States, because I’ve never seen it up here in Ontario-land.

3 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sugar
3/4 cup canned pumpkin puree
1/4 cup Earth Balance, near room temperature (or other vegan butter)
Egg replacer enough for 2 eggs
1 teaspoon vanilla
2 tablespoons soy or rice milk

1. Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir together until well mixed.
2. Using an electric mixer (or a food processor or a whisk) cream together the sugar, pumpkin puree, and Earth Balance. Mix in the egg replacer, vanilla, and soy or rice milk.
3. Add the creamed sugar mixture to the dry ingredients and stir together just until dough forms. Don’t knead the dough. Form pieces of the dough into balls about the size of a small golf ball and flatten into a cookie. Lightly grease a baking tray (or line one with parchment paper) and bake for about 7 to 10 minutes, depending on how hot your oven is.
Makes: about 20 biscuits

For Glaze:
1 cup powdered sugar
1 tablespoon soy or rice milk
1 teaspoon vanilla extract
A few drops of food colouring of your choice

Whisk everything together. Add more sugar if it’s too thin, add more soy or rice milk if it’s too thick.


4 Responses to “Pumpkin-Spiced Sweet Biscuits”

  1. 1 Dee February 19, 2011 at 8:03 pm

    Ahh, these look amazing.

    They are definitely going to be the first thing I make when I get back from my vacation in a week!

    Pumpkin makes everything taste wicked and I always have all of these ingredients on hand!

    Sounds like it’s meant to be.

  2. 2 login facebook September 24, 2011 at 6:46 pm

    Nice post about Pumpkin-Spiced Sweet Biscuits « Vegan Eats. I am very impressed with the time and effort you have put into writing this story. I will give you a link on my social media blog. All the best!

  3. 3 rentenvosorge September 28, 2011 at 12:31 pm

    Die folgenden Mal, wenn ich read a weblog Ich hoffe, dass es enttäuscht mich, wie doesnt viel wie dieses. I implizieren, ich weiß es war meine Wahl, um lesen , jedoch I tatsächlich dachte youd haben Eines faszinierenden zu sagen. Alles, was ich höre, ist ein Bündel von Jammern über etwas , dass könnten Sie fix wenn Sie werent zu beschäftigt passieren Suche nach Aufmerksamkeit.

  1. 1 Yam and Potato Quinoa Curry « Vegan Eats Trackback on November 14, 2010 at 11:06 am

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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