There’s nothing quite like the comfort of homemade biscuits, especially when they’re given a seasonal twist. These Pumpkin Biscuits are tender, buttery, and infused with just the right amount of pumpkin purée and warm spices. Perfect as a side for cozy dinners, spread with butter at breakfast, or paired with honey for an afternoon snack, they’re an easy fall recipe that brings pumpkin spice season straight to your table.
Why You’ll Love Pumpkin Biscuits
- Fluffy and tender: Thanks to cold butter and buttermilk.
- Seasonal flavor: Pumpkin adds moisture and subtle sweetness.
- Versatile: Serve sweet with honey or savory with soups and stews.
- Easy to make: Ready in under 30 minutes with simple ingredients.
Pumpkin Biscuits
Equipment
- Mixing bowl
- Whisk
- Pastry cutter or fingers
- Rolling pin (optional)
- Biscuit cutter or glass
- Baking sheet
- Parchment paper
- pastry brush
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tbsp brown sugar
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup pumpkin purée (not pie filling)
- 0.5 cup cold buttermilk
- 1 tbsp buttermilk (for brushing)
- melted butter (optional topping)
- honey or maple syrup (optional topping)
- savory herb butter (optional for serving)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, salt, brown sugar, and pumpkin spice.
- Add cold butter cubes. Cut in using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in pumpkin purée and buttermilk until dough just comes together—do not overmix.
- Turn dough onto floured surface. Pat into 1-inch thick rectangle. Cut with biscuit cutter or glass.
- Arrange on baking sheet. Brush tops with buttermilk. Bake 12–14 minutes until golden.
- Brush with melted butter if desired. Serve warm with honey, jam, or alongside savory dishes.
Notes
Ingredients You’ll Need
This recipe makes about 12 biscuits.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg)
- ½ cup unsalted butter, cold and cubed
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ½ cup cold buttermilk (plus 1 tablespoon for brushing)
Optional toppings
- Melted butter brushed on top after baking
- Honey or maple syrup drizzle
- Savory herb butter for serving
Substitutions
- Gluten-free: use a 1:1 gluten-free flour blend.
- Dairy-free: use plant-based butter and almond milk with vinegar as buttermilk substitute.
- Sugar-free: omit brown sugar for a savory version.
Step-by-Step Instructions
Step 1: Prep oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix dry ingredients
In a large bowl, whisk flour, baking powder, baking soda, salt, brown sugar, and pumpkin spice.
Step 3: Cut in butter
Add cold butter cubes. Cut in using a pastry cutter or fingers until mixture resembles coarse crumbs.
Step 4: Add pumpkin and buttermilk
Stir in pumpkin purée and buttermilk until dough just comes together—do not overmix.
Step 5: Shape biscuits
Turn dough onto floured surface. Pat into 1-inch thick rectangle. Cut with biscuit cutter or glass.
Step 6: Bake
Arrange on baking sheet. Brush tops with buttermilk. Bake 12–14 minutes until golden.
Step 7: Serve
Brush with melted butter if desired. Serve warm with honey, jam, or alongside savory dishes.
Tips for Perfect Pumpkin Biscuits
- Use very cold butter for flakiness.
- Don’t overmix dough—this keeps biscuits tender.
- Cut biscuits straight down (no twisting) for best rise.
- Bake biscuits close together for soft sides or spaced apart for crispier edges.
Variations
- Cheddar pumpkin biscuits: Add 1 cup shredded cheddar and fresh thyme.
- Sweet glazed biscuits: Drizzle with powdered sugar glaze.
- Pumpkin pecan biscuits: Stir in chopped pecans for crunch.
- Mini pumpkin biscuits: Cut smaller rounds for bite-sized treats.
Storage and Make-Ahead
- Room temperature: Store in airtight container for 2 days.
- Refrigerator: Keep up to 5 days; warm before serving.
- Freezer: Freeze baked biscuits up to 2 months. Reheat in oven at 350°F for 10 minutes.
- Make-ahead: Freeze unbaked biscuits and bake straight from frozen, adding 2–3 minutes.
Serving Ideas
Pumpkin Biscuits are delicious with both sweet and savory dishes:
- Serve with chili, stew, or creamy soups.
- Split and spread with butter and honey.
- Use as a base for breakfast sandwiches with eggs and bacon.
- Pair with apple butter or pumpkin butter for extra fall flavor.
Nutrition Breakdown
One biscuit has about 180–210 calories, 4 grams protein, 25 grams carbs, and 9 grams fat. Adding cheese or glaze will increase calories slightly.
Conclusion
Pumpkin Biscuits are a fluffy, buttery way to celebrate fall. With pumpkin purée adding natural moisture and warm spices enhancing flavor, these biscuits are as versatile as they are delicious. Whether you serve them with soup, at Thanksgiving dinner, or as a sweet breakfast treat, they’re sure to become a seasonal favorite.
FAQs
Can I use fresh pumpkin?
Yes, roast and mash pumpkin until smooth before using.
Do I need buttermilk?
It’s best, but you can make a substitute with milk + 1 teaspoon vinegar or lemon juice.
Can I make them sweeter?
Yes, add more brown sugar or drizzle with glaze.
Can I make drop biscuits instead?
Yes, drop spoonfuls of dough onto the sheet instead of rolling.
Do these taste strongly of pumpkin?
No, the flavor is subtle—spices bring most of the “pumpkin spice” taste.