It’s that time of year when the internet is flooded with all things ‘Pumpkin Pie Spice’! (Which I’m totally okay with – I LOVE pumpkin pie spice.) My family is from the USA and pumpkin pie is a family favourite, so of course I had to include this spice blend in my Quirky Cooking spice blend range. But there’s so many more things you can make with my Pumpkin Pie Spice Blend besides pumpkin pie – you can add it to lattes, smoothies, cheesecake, ice cream, pancakes, muffins, pumpkin bread, pumpkin scones, cookie dough balls, cakes and… biscuits (cookies)!
I gave my friend Elyse Comerford some of my spice blends and she made up this yummy recipe. Her son Dylan pronounced them “the best biscuits I’ve ever eaten”!! Woooo!!
They’re quick to make, and so easy that the kids can make them themselves. (We made this recipe during my Kids Cooking Workshops and the kids loved them!)
These biscuits are gluten free, grain free, egg free and refined sugar free, and I’ve added nut-free and dairy-free variations in the notes. Thanks to Jude Blereau for her great tip about how to successfully swap butter for coconut oil in baking – it’s not a straight swap, so check out the variation below! (Listen to this podcast with Jude on whole-food baking if you’d love to learn more of her tips and tricks.)
