If you’re craving something cozy and a bit special for breakfast or a snack, you’ve got to try my Pumpkin Biscuits Recipe. These tender, buttery biscuits have a hint of sweet pumpkin flavor that just warms you up from the inside out. I absolutely love how they turn out fluffy and golden, with that perfect balance of soft crumb and slight crisp on the outside. Trust me, once you make these, they’ll become your fall staple (or anytime treat!). Keep reading because I’ve packed this recipe with tips to help you nail it on your first try.
Why You’ll Love This Recipe
- Perfect Texture: These biscuits are tender and airy but hold their shape beautifully every time.
- Simple Ingredients: You probably already have everything in your pantry and fridge—no fancy pumpkin spice mixes needed.
- Versatile Flavor: The subtle pumpkin sweetness pairs well with butter, honey, or even savory toppings.
- Quick to Make: Ready in about 40 minutes, including baking, so you get fresh biscuits without the fuss.
Ingredients You’ll Need
Each ingredient in this Pumpkin Biscuits Recipe plays an important role, and I love how they come together to create such a balanced, comforting bite. Let me share some tips on choosing them so your biscuits come out just right.
- All-purpose flour: The base for the dough. Use fresh flour and measure carefully to avoid dry biscuits.
- Brown sugar: Adds warmth and a hint of molasses flavor that complements the pumpkin.
- Baking powder: The leavening agent that makes these biscuits rise to fluffy perfection.
- Salt: Enhances all the flavors—you don’t want to skip it.
- Baking soda: Works with the buttermilk to give a gentle lift and browning to the biscuits.
- Unsalted butter: Using cold butter cut into the flour is key for that flaky texture.
- Unsweetened pumpkin puree: The star ingredient! Make sure it’s plain pumpkin, not pumpkin pie filling.
- Buttermilk: Adds moisture and tang, which reacts perfectly with baking soda for leavening.
Variations
I love making this Pumpkin Biscuits Recipe my own by tweaking it a little each time. Feel free to get creative and adjust ingredients to fit your taste or dietary needs—you’ll be surprised how versatile it is.
- Adding spices: I often mix in a teaspoon of cinnamon and a pinch of nutmeg for extra autumn vibes—my family goes crazy for this cozy twist.
- Gluten-free version: Swap in a gluten-free flour blend and keep an eye on the dough’s moisture; it might need a little less buttermilk.
- Sweet toppings: Try brushing the biscuits with maple syrup or honey instead of butter after baking for a sweet finish.
- Cheesy upgrade: Mix in ½ cup of shredded cheddar or parmesan to the dry ingredients for a savory pumpkin biscuit variation.
How to Make Pumpkin Biscuits Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 425°F (220°C). This hotter temperature helps the biscuits rise quickly and get that beautiful golden crust. Meanwhile, grease your baking sheet with nonstick spray or line it with a silpat mat—this makes clean-up easier and prevents sticking. Having all your ingredients measured and ready before you start mixing makes the whole process smoother.
Step 2: Mix Dry Ingredients and Cut in Butter
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and baking soda. This ensures all your leavening and flavor components are evenly distributed. Next, cut in the cold butter using a pastry cutter, two knives, or your hands until the mixture resembles coarse crumbs—little pea-sized bits of butter are perfect. This step is crucial because those bits of butter create flaky layers when baked.
Step 3: Combine Pumpkin Puree and Buttermilk and Add to Mixture
In a small bowl, stir together the pumpkin puree and buttermilk. This combo adds moisture and that seasonal pumpkin taste. Pour it into the dry mixture and gently stir just until everything is moistened. Be careful not to overmix; you want the dough to hold together but remain tender.
Step 4: Knead and Shape Your Dough
Turn the sticky dough onto a lightly floured surface. Knead it gently about 8 to 10 times—light kneading helps bring it all together without developing too much gluten, which would make the biscuits tough. If it feels very sticky, sprinkle a little flour, but try not to add too much. Pat or roll the dough out until it’s about 1 inch thick. Use a floured 2-inch biscuit cutter to cut out shapes, then place the biscuits about 1 inch apart on your prepared baking sheet.
Step 5: Bake and Brush with Butter
Bake the biscuits for 18 to 22 minutes, or until they turn a gorgeous golden brown. I peek at the edges to know when they’re ready. Once out of the oven, melt the remaining tablespoon of butter and brush it over the tops while they’re still hot. This adds that irresistible buttery sheen and flavor.
Pro Tips for Making Pumpkin Biscuits Recipe
- Keep Butter Cold: I found that using cold butter straight from the fridge and cutting it in quickly makes for flakier biscuits.
- Don’t Overmix: Mix the wet and dry just until combined to avoid dense biscuits—this was a game changer for me.
- Use Fresh Buttermilk: The acidity in fresh buttermilk reacts perfectly with baking soda for beautiful rise and tenderness.
- Space Your Biscuits Properly: Leaving a little gap helps them bake evenly and develop crispy edges.
How to Serve Pumpkin Biscuits Recipe
Garnishes
When I serve these pumpkin biscuits, I love keeping it simple by brushing them warm with a pat of butter and drizzling a little honey on top. Sometimes, I’ll add a bit of cinnamon sugar or cream cheese for a special touch that really highlights the pumpkin flavor.
Side Dishes
These biscuits are fantastic alongside scrambled eggs, thick slices of bacon, or even a hearty soup like butternut squash or tomato bisque. They also pair beautifully with a hot cup of coffee or spiced chai for a cozy breakfast or snack.
Creative Ways to Present
For special occasions, I sometimes serve the biscuits stacked with layers of cream cheese frosting and a sprinkle of toasted pecans for a dessert-inspired treat. Another fun idea is to turn them into mini sandwiches with turkey and cranberry sauce for a seasonal twist that surprises guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which honestly, I rarely do!—store them in an airtight container at room temperature for up to two days. They stay soft and delicious, but after that, they’re best eaten warmed up.
Freezing
I freeze leftover pumpkin biscuits by wrapping each biscuit in plastic wrap and placing them in a freezer bag. This way, they keep well for up to two months. When you want one, just thaw it in the fridge overnight or at room temperature for a couple of hours.
Reheating
To bring those biscuits back to life, I pop them in a 350°F oven for about 10 minutes or microwave them for 20-30 seconds with a damp paper towel to keep them moist. Then, a quick brush of butter after reheating makes them taste freshly baked.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain canned pumpkin puree for this recipe, not pumpkin pie filling. The pie filling contains added sugars and spices that can alter the flavor and texture of the biscuits.
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What can I substitute for buttermilk if I don’t have any?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it curdles slightly. Use in the same amount called for in the recipe.
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How do I make sure my pumpkin biscuits are fluffy and not dense?
Key tips are to keep your butter cold, not overmix your dough, and knead gently but briefly. Also, don’t press your biscuit cutter down and twist—it’s best to lift the cutter straight up to keep layers intact.
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Can I add spices like cinnamon or nutmeg to this recipe?
Absolutely! Adding a teaspoon of cinnamon and a pinch of nutmeg or cloves enhances the pumpkin flavor. I love doing this especially in fall to give the biscuits a warm, spiced undertone.
Final Thoughts
Honestly, this Pumpkin Biscuits Recipe is one that I keep coming back to whenever I want a little fall comfort food or a unique twist on regular biscuits. They’re just so reliably tender, flavorful, and easy to make. Plus, the house smells amazing while baking! I really hope you give them a try and find they become as beloved in your home as they are in mine. Happy baking!
Print
Pumpkin Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Description
These Pumpkin Biscuits are tender, flaky, and packed with warm autumn flavors. Made with pumpkin puree and a hint of brown sugar, they bring a cozy twist to classic buttermilk biscuits. Perfect for breakfast or as a side with your fall meals, they bake to golden perfection and are brushed with melted butter for an irresistible finish.
Ingredients
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Wet Ingredients
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
- 3/4 cup unsweetened pumpkin puree
- 1/3 cup buttermilk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray or line with a silpat mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and baking soda until evenly combined.
- Cut in Butter: Add 1/2 cup (8 tablespoons) of the unsalted butter to the dry mixture. Use a pastry cutter or fingers to cut the butter until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, stir together the pumpkin puree and buttermilk until smooth and well blended.
- Mix Wet and Dry Ingredients: Add the pumpkin-buttermilk mixture to the crumb mixture. Stir just until the dough is moistened — be careful not to overmix to keep the biscuits tender.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead gently 8 to 10 times, adding a small sprinkle of flour as needed to prevent sticking.
- Roll and Cut Biscuits: Pat or roll the dough out to about 1-inch thickness. Use a floured 2-inch biscuit cutter to cut out biscuits, making sure not to twist the cutter to retain flakiness.
- Arrange and Bake: Place the biscuits 1 inch apart on the prepared baking sheet. Bake in the preheated oven for 18 to 22 minutes, or until golden brown.
- Brush with Butter and Serve: While the biscuits bake, melt the remaining 1 tablespoon butter in a small bowl. As soon as the biscuits come out of the oven, brush them with the melted butter. Serve warm for best flavor and texture.
Notes
- Delicious fall-themed pumpkin biscuits topped with butter and honey add extra sweetness and moisture.
- Do not overwork the dough to keep biscuits light and flaky.
- Use a sharp biscuit cutter and press straight down without twisting for best rising.
- Serve these biscuits warm for an irresistible soft texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 196 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg
