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Overhead shot of pumpkin seed biscuits on round wooden cutting board with fig jam and three cheeses.

Pumpkin Seed Biscuits

Pumpkin Seed Biscuits are the perfect fall snack or side for soups and cheeseboards. Ground pumpkin seeds, sage, Pecorino Romano, and blue cheese make these buttery and salty biscuits melt in your mouth good. They’re basically a homemade Cheez-It, only better.
Course Sides and Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 30 minutes
Servings 30 biscuits
Author Megan Wells


  • 1 cup pumpkin seeds also known as pepitas
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon freshly cracked or ground Sichuan peppercorns or just regular peppercorns
  • 1.5 tablespoons fresh sage diced
  • 1/2 cup Pecorino Romano grated with a microplane
  • 1/2 cup blue cheese crumbled
  • 10 tablespoons cold unsalted butter diced
  • 1/2 to 1 tablespoon ice cold water


  1. Place about a 1/4 cup pumpkin seeds into a Vitamix or other machine that can grind nuts into flour. Turn it on and pulse by switching the variables between 4 and 7 a couple of times until you have a flour-like consistency. Pour it into a bowl and do another 1/4 cup until you have enough pumpkin seed flour to measure 1 cup.

  2. Combine the pumpkin seed flour, all-purpose flour, salt, white pepper, cracked peppercorns, and sage in a food processor and pulse to combine. Add the cheese and pulse again to incorporate.
  3. Add the butter and pulse until the mixture is combined. It will look like wet sand. Slowly add 1 to 3 tablespoons of ice cold water and pulse until the mixture comes together in a ball.
  4. Roll the dough out on a lightly floured surface and shape it into a 6-inch log. Wrap the log in plastic wrap and let it sit in the fridge for at least 1 hour.
  5. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  6. Cut the log of dough into 1/4 inch thick rounds. Transfer to the baking sheet and sprinkle some flaked sea salt (regular or smoked) on top of each cracker before putting them in the oven.
  7. Bake until the crackers are golden around the edges, about 18 to 20 minutes.
  8. Let crackers cool completely before storing in an airtight container.

Recipe Notes

The dough is fairly wet already so you might not need to add any water at all.