clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
straight on close up of one biscuit on a white plate

Savoury Pumpkin Spelt Biscuits

  • Author: Allison
  • Total Time: 25 minutes
  • Yield: 12 biscuits 1x
  • Diet: Vegetarian


These savoury pumpkin spelt biscuits are seasoned with rosemary, thyme, and nutritional yeast for a cheesy flavour. Light and high rising, yet healthy, they’re the perfect compliment to soups and stews.


  • 3/4 cup pumpkin puree
  • 1/2 cup yogurt (preferably full fat organic)
  • 2 tablespoons maple syrup
  • 2 to 2/12 cups light spelt flour (see note)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 cup very cold or frozen butter- salted or unsalted (organic, if possible)


  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Start by whisking together the pumpkin, yogurt, and maple syrup in a medium bowl. Set aside.
  3. In a large bowl, stir together 2 cups of the flour, nutritional yeast, baking powder, baking soda, sea salt, rosemary, and thyme. Incorporate the butter using a pastry cutter. If you don’t have a pastry cutter, cut the butter into small pieces, add it to the flour, and then use a fork to crumble the butter into tinier pieces.
  4. Add the pumpkin mixture to the flour mixture and stir to combine. Turn out onto a lightly floured surface and knead a couple of times, until you have a soft dough. Add up to 1/2 cup more flour if need be, but keep in mind that biscuit dough should be on the softer side.
  5. Press out into a rectangle measuring about 3/4 of an inch thick and use a round cookie cutter or a drinking glass that’s about 2 1/2 inches in diameter to cut out 12 round biscuits. Transfer onto the prepared baking sheet.
  6. Bake for 12-15 minutes, until puffed up and lightly browned on top. Do not over-bake, or you will have dry and crumbly biscuits! Transfer to a wire rack to cool.


Recipe lightly adapted from Yum and Yummer by Greta Podleski.

Whole spelt flour can be used in place of the light spelt. You can also use a combination of whole spelt or whole wheat and all purpose flours.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Snack
  • Method: Bake
  • Cuisine: American

Keywords: savoury pumpkin spelt biscuits