Pumpkin Chocolate Chip Biscuits

Pumpkin Chocolate Chip Biscuits
The aroma of rich chocolate, sweet pumpkin, and cinnamon wafted through my house this morning. It was as if I had been transported back in time to autumn, a season full of sweet flavors, rich colors, and lots and lots of squash.

Why, you may ask, were these delectable fragrances filling up a house that is full of healthy foods?

Because I made Pumpkin Chocolate Chip biscuits this morning!

This is a variation on myBasic Biscuits recipe, which I posted a few days ago. By packing these light, moist biscuits with chocolate chips, pumpkin, and fall spice (and everything nice!), this recipe is sure to please! These are what I like to call “cake biscuits”: they are soft and airy, with a lightly browned crust and oodles of sweet surprises!

I brought these to school as well, and no one guessed that they were healthy or guilt-free (as I believe all food should be)! These biscuits were gone by the time I came back to the house at 4pm, so that can give you an idea of just how delicious they were!

Whether it is for breakfast, an afternoon snack, midnight treats, or a company dessert, these biscuits will be a smash hit!

Pumpkin Chocolate Chip Biscuits

Serves 6                 Serving Size: 1 large biscuit                  Calories/Serving: 175


  • 3/4c. all-purpose flour
  • 1/4c. whole-wheat flour
  • 1/4c. light margarine
  • 1/2tbl. baking powder
  • 1/8tsp. baking soda
  • 1/4tsp salt
  • 1/4c. splenda
  • 1/2 tsp pumpkin pie spice (a combination of cinnamon, nutmeg, clove)
  • 1/2tsp honey
  • 1/4c plus 1 tbl nonfat plain yogurt
  • 1/4c. plus 2 tbl plain pureed pumpkin (this can be found in cans, but make sure to get plain pumpkin and NOT the pie mix)
  • 1/4c. milk chocolate chips
  • cooking spray


  1. Preheat the oven to 425 degrees.
  2. In a medium-sized bowl, combine the flours, baking powder, baking
    soda, splenda, spice, and salt. Cut the margarine into the mixture a little bit at a
    time until the mixture is coarse.
  3. Add the honey, pumpkin and yogurt into the dry ingredients, mixing until dry ingredients have been moistened. Add the chocolate chips and mix very well, making sure they are evenly distributed through the batter. The resulting mixture should be a barely sticky.
  4. Coat a medium baking sheet with cooking spray. Divide the mixture
    into 6, making each 1/6 a biscuit dollop (I divide my mixture in half,
    and then take that half and split it into 3. It is kinda like dolloping
    on muffin batter, just a firmer). Make sure to space them apart, as
    the biscuits expand a lot during cooking.
  5. Gently press down on the biscuits with the back of a spoon so they look prettier in the end with a smoother top.
  6. Bake in the oven for 10-13 minutes, or until lightly golden and a
    toothpick inserted into the center of a biscuit comes out clean.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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