recipe Pumpkin Cottage-Cheese Biscuits

Warm, fluffy, and filled with nourishing fall flavors—these Pumpkin Cottage-Cheese Biscuits are a cozy bake perfect for breakfast, snacks, or even alongside a hearty autumn meal. They’re lightly sweet, high in protein, and made with wholesome ingredients like Kakadoodle Pasture Raised Eggs and Cottage Cheese. Choosing local, chemical-free ingredients means every bite supports both your health and our farming community.

Ingredients (makes ~9 biscuits)

1 cup almond flour
1 cup Einkorn Flour (or whole-grain einkorn flour)
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp salt
2 Kakadoodle Pasture Raised Eggs
½ cup plain 4% Cottage Cheese
¼ cup plain Yogurt
¾ cup pumpkin purée (unsweetened)
3 Tbsp monk fruit sweetener (adjust to taste)
1 tsp vanilla extract

Optional add-ins

1 Tbsp chia or flax seeds for extra fiber
2 Tbsp chopped pecans or walnuts for crunch

Directions

Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together almond flour, einkorn flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Blend wet ingredients: In a separate bowl, whisk eggs, cottage cheese, yogurt, pumpkin purée, vanilla, and monk fruit until smooth.
Combine: Add wet mixture to dry, folding gently until just combined. Batter will be thick and slightly sticky.
Shape: Using a large spoon or scoop, drop 9 mounds onto the baking sheet. Lightly pat tops to round.
Bake: 20–24 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
Cool & serve: Let cool 5 minutes. Enjoy warm with a drizzle of Local Honey or a dollop of whipped Greek yogurt.

Nutrition (per biscuit – approx.)

Calories: ~145
Protein: ~7 g
Carbohydrates: ~12 g (net ~9 g)
Fiber: ~3 g
Fat: ~8 g

Thank you to Erin Utz, RD, a Kakadoodle customer and Dietitian Nutritionist, for inspiring wholesome recipes like this one.
Follow her on social at @ErinUtz_RD for more nourishing food ideas!