Pumpkin Biscuits

8 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Pumpkin Biscuits are a sweet and simple side, breakfast, or treat. Perfect for Autumn with brown sugar, cinnamon, nutmeg, and pumpkin. Baked in 20 minutes!

These flaky, sweet biscuits make a perfect Breakfast Recipe, brunch, or quick snack. They’re a tasty and festive change to Classic Biscuits, but still have all the buttery, crumbly goodness you know and love.

Pumpkin Biscuits in a stack


When it comes to pumpkin recipes most of us think of Pumpkin Pie or Pumpkin Bread. Well, these Pumpkin Biscuits are sure to become another go-to in your house. They’re easy to make, sweet, and wonderfully flaky!

This biscuit recipe is the perfect addition to your fall baking. You can enjoy a biscuit with some honey and butter for breakfast, serve it on the side of soup, or grab it for an on-the-go snack. It doesn’t matter when you enjoy them, these Pumpkin Biscuits are filled with classic flavors that will get you in the mood for Thanksgiving.

The smell of pumpkin, cinnamon, and nutmeg fill up the entire house while they bake. It’s all your favorite tastes from classic pumpkin desserts, but not as rich or heavy. Although the brown sugar makes these biscuits a sweet delight, they aren’t too sweet to enjoy as an afternoon snack. It’ll satisfy your sweet tooth without having to eat a whole piece of pie.


This easy pumpkin recipe is great for beginning bakers. You’ll love just how quickly and easily this recipe turns out. Here are some quick tips to get you started on the right foot:

  1. To properly combine your dry ingredients add all-purpose flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and baking soda to a food processor. Pulse the food processor until the flour mixture is well combined.
  2. Next, add the butter. Make sure to leave the butter cold. When you pulse the butter in it should start to look like crumbs.
  3. Mix the buttermilk and pumpkin puree in a separate large bowl.
  4. Once the pumpkin is combined, start slowly folding in the dry ingredients. Do not overmix.
  5. Lay the dough out over a floured surface. You want the dough bout 1″ thick. The biscuits will grow while baking.
  6. Cut the biscuits and lay them out on your baking sheet. Make sure the baking sheet is lined with parchment paper so the biscuits don’t stick.
  7. Brush the biscuit dough with an egg and milk mixture. This will give the Pumpkin Biscuits a nice color and sheen after baking.
  8. Put them in the oven to bake for 18-20 minutes. The total time should be less than a half hour!



Buttermilk helps create the wonderful fluffy, flaky texture of these biscuits. Here are the simple directions to make your own buttermilk.

  • To make your own buttermilk you’ll need milk and lemon juice or vinegar.
  • Use 1 cup of milk to every 1 tablespoon of lemon juice or vinegar.
  • Mix the ingredients together and let them sit.
  • After a few minutes the milk will begin to curdle. Mix it once more, and use it in your recipe.

Pumpkin Biscuits with pumpkin in the background


  • Gluten-free Pumpkin Biscuits: Making gluten free Pumpkin Biscuits is fairly easy. You’ll just have to replace the all-purpose flour in the recipe with a gluten free alternative. Some good options are almond flour, coconut flour, or oat flour.
  • Greek Yogurt Pumpkin Biscuits: Instead of using buttermilk, you can use half a cup of Greek Yogurt in your biscuit recipe. The Greek Yogurt will make the biscuits moist and fluffy, just like the buttermilk.
  • Savory Pumpkin Biscuits: Instead of this sweet take, on pumpkin biscuits you can make a savory one that’s more similar to a cornbread. For Pumpkin Sage Biscuits remove the brown sugar from the recipe and add 3 teaspoons of dried crumbled sage. Pumpkin Sage Biscuits will make a great side dish for stew and other hearty dinners.
  • Add-ins: There are plenty of add-ins to try the next time you make these biscuits. For some more texture mix in pecans or pumpkin seeds with the dough. To make them more like a pastry or scone, try sweet mix-ins like chocolate chips, dried cranberries, or cinnamon chips. You could also add some more spices to the reicpe like allspice or pumpkin spice.



  • Serve: To keep biscuits at room temperature, cover or seal them in plastic bag. This will keep them from drying out too fast. Properly stored, they’ll last for 2-3 days at room temperature.
  • Store: To keep Pumpkin Biscuits longer, store them in the fridge for up to a week.
  • Freeze: To store Pumpkin Biscuits in the freezer, put them in a freezer bag separated by parchment paper. They’ll keep well for up to 3 months.

Pumpkin Biscuits cut in half

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Pumpkin Biscuits

Pumpkin Biscuits are a sweet and simple side, breakfast, or treat. Perfect for Autumn with brown sugar, cinnamon, nutmeg, and pumpkin. Baked in 20 minutes!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Bread, Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 1/4 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter , frozen and diced
  • 1/4 cup buttermilk
  • 3/4 cup canned pumpkin
  • 1 large egg
  • 2 tablespoons whole milk


  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • In your food processor add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
  • Pulse until well combined.
  • Add in the butter and pulse until it resembles coarse crumbs.
  • Mix buttermilk and pumpkin in a small bowl.
  • Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
  • Flour a clean surface and add dough to it, patting to a 1" thick.
  • Cut into 8 biscuits with a 3 inch biscuit cutter or cut into squares.
  • Add to the baking sheet and brush lightly with a mixture of the egg and milk.
  • Bake for 18-20 minutes.


Calories: 267kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 204mg | Potassium: 164mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3975IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg

Pumpkin Biscuits collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Yes you can; however, substituting milk for buttermilk requires additional ingredients to emulate the flavor the buttermilk brings to the recipe. Here’s a table (you’ll have to divide by 4 to get the required 1/4 cup buttermilk substitute needed for the recipe) to assist you with your substitute decisions.

      Buttermilk Substitute
      1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup.
      1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup.
      1 cup buttermilk = 1 cup plain yogurt.
      1 cup buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk.