This Gluten Free Pumpkin Biscuit recipe was inspired by sheer green eyed envy that America had such a thing called Little Debbie Pumpkin Delights and here in the UK we had none – that’s no Debbie Delights, guys, I repeat, no Debbie Delights.
I first saw this pumpkin spiced biscuit on a fantastic blogger link up called Fiesta Friday and the recipe in question was posted by another Gluten Free Blogger called Rebecca in the USA. Rebecca’s recipe has different ingredients, but she has managed to make hers vegan as well as gluten free. If you’re interested the link is here; Homemade Little Debbie Pumpkin Delights Recipe
Can I make these Gluten Free Pumpkin Biscuits dairy free?
Yes, you can make these imitation Little Debbie Pumpkin Delights dairy free. It’s a simple swap for the butter. In fact I used the new Vegan Flora block of ‘butter’ to make these biscuits. I’m finding that the Flora block is performing so well in bakes that need a quality fat content to help bind. Other dairy free butters and spreads tend to be high in water content and the structure is far more fragile once baked or melted. Of course if you can tolerate dairy then butter’s the way to go!
Different ways to decorate Gluten Free Pumpkin Biscuit
As you can see in the story board of images below, these pumpkin biscuits can appear to be a little bit on the fiddly side. Trust me though, they’re not as fiddly as you might expect. Failing that you could invest in a carved pumpkin cookie cutter (these are not cheap but I think I will get the one featured below in my Amazon affiliate links as I know I’ll put it to good use on this and other recipes.
Another way to make these pumpkin biscuits is to keep things simple and use two cut outs and parcel the pumpkin spice puree in the middle like ravioli. You could go for a round, fluted or square shaped biscuit. Just remember to make a tiny incision in the top layer to release any air as the biscuit cooks – or you may have a potential horror scene when you go to check on your Halloween bakes!
What different fillings can I make if I don’t like Pumpkin?
If you don’t like pumpkin then I’m wondering how you ended up here, did you get lost? Joking apart, some people find pumpkin a difficult taste to like. However, the pumpkin spices are more likely to be appreciate universally and do you know what, they go amazingly well with apple. So, if you love the idea of a pumpkin shaped biscuit, then why not follow all the instructions but instead of adding pumpkin puree, add apple puree instead. If you do go for this switch please let me know how it went, or if you use another fruit filling, I’m always keen to hear how my readers adapt my recipes.
How do I prepare a pumpkin to make into puree?
Ways to prepare a pumpkin for baking
Can I use a tinned/canned pumpkin puree?
Of course you can use a shop bought tinned pumpkin puree. If the idea of prepping a pumpkin in advance is not your cuppa tea then no one minds as long as you’re happy with the end results. The benefit to prepping your own pumpkins is that you get more for your money and pumpkin can freeze well for use another day.
In fact, I spent £3.14 on two cooking pumpkins in preparation for this and other Gluten Free Halloween Recipes and I got 5 tubs of pumpkin puree each with 420g in them so way cheaper than the tinned pumpkin version.
What’s the best way to store Gluten Free Pumpkin Biscuits?
These can be stored for a couple of days (I’m typing this up as I nibble another biscuit with a cup of tea, and they were made two days ago) This is not a crispy biscuit it’s more of a fig roll type of biscuit and with any fruit filled bake even crispy bakes go softer. A Tupperware container would give you a softer biscuit after a couple of days and a biscuit tin would keep them a little bit drier.
If you like this Gluten Free Pumpkin Biscuit recipe, you’ll love these other ideas
I have a slowly growing list of Halloween related recipes on the website and you can find them all here via this link; Halloween Recipes . However, as with most bakers, we come into our own over the autumn period so I have many, many delicious gluten free (and many vegan) treats for you so why not start with my popular Coffee and Walnut Cake, this recipe for Easy Gluten Free Apple Turnovers or how about my most popular pudding this delicious Self Saucing Chocolate Pudding.
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Gluten Free Pumpkin Biscuit Recipe
- 200 g gluten free plain flour
- 1 tsp ground sweet cinnamon
- 50 g butter or dairy free alternative
- 1 tbsp treacle blackstrap molasses
- 25 g caster sugar
- 1 egg
- 100 g pumpkin puree
- 25 g caster sugar
- ¼ tsp ground sweet cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- A pinch of ground clove
- Add the butter and flour to a large bowl and work with your fingertips rubbing into breadcrumbs.
- Stir in the caster sugar and cinnamon.
- Next add a tablespoon of black treacle into the centre of the bowl and crack the egg into the middle of the breadcrumb mixture.
- Using a rounded knife cut through the centre of the crumble mix, gradually incorporating the treacle and egg. Once the crumble mixture starts to come together, tip onto a floured surface and begin the knead.
- You will need to work the biscuit dough for about 2mins until it comes together into a medium firm ball. Pop into a Tupperware container and chill in the fridge for at least 30mins (I’ve kept mine chilled for 24hrs in the past).
- Simply combine the puree, spices and sugar in a small bowl or jug and set aside until you make your pumpkin biscuits (can be kept overnight in the fridge if covered)
Preheat the oven to Gas 4/180°C/160°C fan/350°F
- Remove the biscuit dough from the fridge and on a floured surface begin to work it until the cracks disappear (but try not to get your dough too warm).
- Cut the dough in half and roll one half out cutting out 10 rounds using an 8cm/3in round cookie cutter.
- Place the biscuit rounds on a baking sheet covered with a silicone mat, baking paper or oiled and dusted.
- Now roll out the second half of the dough and using the same 8cm cutter cut out 10 more rounds.
- If you have a star or triangle cutter use this now to make marks in the dough for two eyes and make an indent for a mouth shape. If you do not have a star cutter you could do this freehand or buy a carved pumpkin cookie cutter to make life easier.
- Now it’s time to use the pumpkin puree. Add a teaspoon of puree to all 10 biscuit bases and with any left-over puree, using your fingertip, wash the edges of the biscuit with a bit of puree to act as glue when placing the second biscuit layer.
- Carefully transfer your pumpkin biscuit tops to the pumpkin puree bases and gently press the side down to seal.
- Finally, to achieve that familiar pumpkin shape, using your thumb and forefinger squeeze the top and bottom of the biscuit towards the middle, you’ll find your pumpkin begins to look less friendly then too and more like a scary pumpkin!
- Pop into the oven and bake for 10 minutes, the biscuit will not colour too much but will appear to dry out.
- I’ve chosen not to dust with icing sugar, but you can do this, or your could cool and add a little coloured piping to the biscuit. I personally think these are sweet enough to not need that…and who has time for piping right?
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