Pumpkin Biscuits Recipe

If you’re on the hunt for a comforting, cozy fall treat that’s a little different from your usual but oh-so-delicious, then you’ve got to try this Pumpkin Biscuits Recipe. I absolutely love how fluffy and tender these biscuits turn out, with just the right hint of pumpkin and spice to make your kitchen smell like autumn heaven. Stick around—I’ll walk you through every step with tips I’ve picked up to make sure your biscuits come out perfect every time.

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Ingredients You’ll Need

All the ingredients in this Pumpkin Biscuits Recipe work together to create the perfect balance of texture and flavor. Brown sugar adds a touch of sweetness, baking powder and baking soda give a great rise, and butter brings that buttery flakiness we all love.

• All purpose flour: Stick to this for the best texture, and sift if you prefer a lighter biscuit.
• Brown sugar: I love how the molasses in brown sugar deepens the flavor with just a bit of caramel sweetness.
• Baking powder: Make sure it’s fresh to get the biscuits to rise nicely.
• Salt: A pinch to balance the sweetness and enhance the pumpkin flavor.
• Baking soda: Reacts with the buttermilk to add extra fluffiness.
• Unsalted butter: Using cold butter is key to flaky, tender biscuits. I like to divide it—most goes into the dough, and a little gets melted on top.
• Unsweetened pumpkin puree: No need for anything fancy here—just simple pumpkin puree. It keeps the biscuits moist and adds that seasonal twist.
• Buttermilk: Adds tang and helps tenderize the dough for a soft crumb.

Variations

One of the things I love about this Pumpkin Biscuits Recipe is how easy it is to tweak to your liking. I’ve played around with a few variations, and you can too—don’t be afraid to make it your own.

• Spiced Up: I sometimes add a teaspoon of cinnamon and a pinch of nutmeg—my family goes crazy for the cozy spice combo.
• Cheesy Pumpkin Biscuits: Stir in some shredded sharp cheddar for a savory twist that’s perfect alongside chili or soup.
• Gluten-Free Option: Substitute with a gluten-free flour blend—just remember that the texture might be a bit different but still delicious.
• Sweet Variations: Drizzle warm maple syrup or honey on top instead of butter for an extra-sweet indulgence.

How to Make Pumpkin Biscuits Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 425°F. This high heat is crucial—it gives your biscuits that golden and slightly crispy outside while keeping the inside soft. Meanwhile, spray your baking sheet with nonstick spray or line it with a Silpat mat so your biscuits won’t stick.

Step 2: Mix Dry Ingredients and Cut in the Butter

In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda until well combined. Then, it’s time for the butter. I recommend using very cold, unsalted butter here—cut it into small pieces and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture looks like coarse crumbs. It’s this step that builds those flaky layers you want!

Step 3: Add Pumpkin and Buttermilk, Then Combine

In a small bowl, stir together the pumpkin puree and buttermilk. Pour this into the dry mixture, and gently stir just until everything is moistened. Don’t overmix—you want to see a few dry patches here and there. This is the secret to keeping the biscuits light and fluffy.

Step 4: Knead and Cut Your Biscuits

Turn your dough out onto a lightly floured surface and knead it 8 to 10 times. I usually sprinkle a pinch more flour if it feels too sticky, but be careful not to add too much—that can make the biscuits tough. Pat or roll out the dough to about 1-inch thickness. Then grab a floured 2-inch biscuit cutter (or something similar), and cut out your biscuits.

Step 5: Bake and Butter ‘Em Up

Place the biscuits about 1 inch apart on your baking sheet and pop them into the oven. Bake for 18 to 22 minutes until they’re golden brown. While they bake, melt the remaining tablespoon of butter. As soon as they come out of the oven, brush those warm biscuits with melted butter—you’ll love this step for the extra buttery finish.

How to Serve Pumpkin Biscuits Recipe

Garnishes

I love brushing on some extra melted butter, then drizzling honey or maple syrup for a sweet touch. Sometimes I even sprinkle a little cinnamon sugar for added warmth—your biscuits will smell and taste like fall in every bite.

Side Dishes

These biscuits are fantastic beside savory dishes like butternut squash soup, hearty stews, or even crispy fried chicken. For breakfast, serve with scrambled eggs and a side of fresh fruit, and you’ve got a meal that feels like a special occasion.

Creative Ways to Present

When I’ve served these at fall brunches, I spoiled guests by stacking them into mini biscuit towers with a pat of butter melting between each layer. I’ve also made mini sandwiches with ham and cranberry sauce for a festive touch. Presentation can be fun and really impress your friends!

Make Ahead and Storage

Storing Leftovers

If you have any leftover pumpkin biscuits (which sometimes happens, but rarely!), I store them in an airtight container at room temperature for up to 2 days. I like to reheat gently so they stay soft and don’t dry out.

Freezing

I freeze leftover unbaked biscuit dough too, just portioned into a flat disc wrapped tightly in plastic wrap. When I’m ready, I let it thaw in the fridge overnight, then cut and bake fresh biscuits the next day. Freezing fully baked biscuits works too—just wrap them individually and pop into a freezer bag.

Reheating

To bring leftover biscuits back to life, I warm them in a 350°F oven for about 8-10 minutes until heated through. Microwaving can work in a pinch, but it sometimes makes them a little gummy. I find the oven method keeps the texture just right.

FAQs

Final Thoughts

This Pumpkin Biscuits Recipe has truly become one of my favorite fall traditions in the kitchen. It’s easy enough to make on a weekday morning but special enough to whip out for holiday breakfasts or brunches with friends. I love sharing these tender, buttery biscuits because they’re a genuine crowd-pleaser every time. So go ahead, grab that canned pumpkin, and let this recipe warm your heart (and home) as it has mine. You won’t regret it!

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