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.
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.
TIPS FOR MAKING PUMPKIN BISCUITS
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:
- 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.
- Next, add the butter. Make sure to leave the butter cold. When you pulse the butter in it should start to look like crumbs.
- Mix the buttermilk and pumpkin puree in a separate large bowl.
- Once the pumpkin is combined, start slowly folding in the dry ingredients. Do not overmix.
- Lay the dough out over a floured surface. You want the dough bout 1″ thick. The biscuits will grow while baking.
- 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.
- Brush the biscuit dough with an egg and milk mixture. This will give the Pumpkin Biscuits a nice color and sheen after baking.
- Put them in the oven to bake for 18-20 minutes. The total time should be less than a half hour!
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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.
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VARIATIONS ON PUMPKIN BISCUITS
- 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.
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HOW TO STORE PUMPKIN BISCUITS
- 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.
- 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.
Such a fantastic spin on traditional biscuits. We enjoyed them with gravy and my family loved them.
Thanks for coming back to let me know.
These turned out perfect! Love the flavor and texture the pumpkin adds.
Thanks for the 5 stars, Krissy.
Looks so good! Can’t wait to try this one.