Name: Pumpkin Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tbsp sugar (optional, for slight sweetness); 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 6 tbsp cold unsalted butter, cut into small pieces; 3/4 cup canned pumpkin puree; 1/3 cup buttermilk (plus more if needed)

Why You’ll Love Pumpkin Biscuits Recipe

Pumpkin Biscuits are a delightful twist on traditional biscuits. With the addition of pumpkin purée, they’re not only moist and flavorful but also incredibly aromatic. This recipe is easy to make with simple pantry staples and is perfect for fall gatherings, Thanksgiving dinners, or just a chilly morning treat. They pair beautifully with honey, butter, or even a little jam.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter (cold and cubed)
Pumpkin purée
Buttermilk
Optional: honey or maple syrup for serving

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin purée and buttermilk.
Pour the wet ingredients into the dry mixture and stir gently until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
Use a biscuit cutter or round glass to cut out biscuits. Place them on the prepared baking sheet.
Bake for 12–15 minutes or until the tops are golden brown.
Remove from the oven and let them cool slightly before serving. Enjoy warm with butter, honey, or maple syrup.

Servings and timing

This recipe yields approximately 10–12 biscuits.
Preparation time: 15 minutes
Baking time: 15 minutes
Total time: 30 minutes

Variations

Sweet version: Add a tablespoon of brown sugar to the dough and a sprinkle of cinnamon sugar on top before baking.
Savory version: Mix in shredded cheddar cheese or chopped herbs like rosemary or sage.
Vegan option: Use plant-based butter and almond milk with a splash of vinegar as a buttermilk substitute.
Gluten-free: Swap in a gluten-free all-purpose flour blend for a celiac-friendly treat.
Spiced up: Add ground cloves or allspice for deeper fall spice flavors.

Storage/Reheating

Store leftover Pumpkin Biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds until heated through.
You can also freeze them for up to 2 months—wrap individually and thaw at room temperature or in the oven.

FAQs

What type of pumpkin should I use for these biscuits?

Use plain canned pumpkin purée, not pumpkin pie filling. The latter contains added sugars and spices.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.

Why is my biscuit dough sticky?

Pumpkin purée adds moisture, so a slightly sticky dough is normal. Lightly flour your hands and surface to handle it easily.

Can I freeze unbaked biscuits?

Yes, cut the dough into biscuits and freeze on a tray. Once frozen, transfer to a bag and bake from frozen, adding a few extra minutes to the bake time.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.

Do I need to chill the dough?

It’s not required, but chilling for 15 minutes can help the biscuits rise higher and stay flaky.

Can I use fresh pumpkin?

Yes, just roast and purée fresh pumpkin, but make sure it’s well-drained and smooth for best texture.

How can I make these biscuits more fluffy?

Don’t overwork the dough and ensure your butter stays cold to create steam pockets that result in fluffy layers.

Can I make them dairy-free?

Absolutely. Use a dairy-free butter substitute and a plant-based milk with vinegar to mimic buttermilk.

Are these biscuits sweet or savory?

They’re mildly sweet with warm spice notes, making them versatile for both sweet and savory toppings.

Conclusion

Pumpkin Biscuits are a seasonal favorite you’ll find yourself craving all year round. Easy to make, incredibly flavorful, and endlessly customizable, they’re a great addition to any fall recipe collection. Serve them fresh from the oven and savor the cozy goodness in every bite.