Why You’ll Love This Recipe

Pumpkin Biscuits are a delightful twist on the classic biscuit. The pumpkin adds a mild sweetness and moisture, while the cinnamon gives them a warm, cozy flavor that’s perfect for the fall season. They’re quick and easy to make, requiring only simple ingredients and a short baking time. These biscuits are ideal for pairing with soups, stews, or as a side to your Thanksgiving meal. Plus, they’re versatile enough to be enjoyed any time of the year.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp cinnamon
½ tsp salt

Wet Ingredients:

¼ cup cold butter, cubed
½ cup canned pumpkin
¼ cup milk

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

Directions

Preheat Oven: Preheat your oven to 400°F (200°C).
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Cut in Butter: Add the cubed cold butter into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Add Wet Ingredients: Stir in the canned pumpkin and milk until a dough forms. Be careful not to overwork the dough.
Shape and Bake: Turn the dough out onto a lightly floured surface. Roll it out to about 1-inch thickness and cut into biscuit shapes using a biscuit cutter or a glass. Place the biscuits on a baking sheet.
Bake: Bake the biscuits for 12 to 15 minutes, or until they are golden brown on top.

Servings and Timing

Servings: 8 biscuits
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Spiced Pumpkin Biscuits: Add a pinch of ground ginger, nutmeg, or cloves for extra warmth and spice.
Cheddar Pumpkin Biscuits: Fold in shredded cheddar cheese for a savory twist on these classic biscuits.
Vegan Pumpkin Biscuits: Replace the butter with cold coconut oil or vegan butter, and use plant-based milk to make these biscuits dairy-free.
Sweetened Pumpkin Biscuits: If you like a sweeter biscuit, add a tablespoon of sugar to the dry ingredients for an extra touch of sweetness.

Storage/Reheating

Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Reheating: Reheat leftover biscuits in the microwave for about 10-15 seconds or in a 350°F oven for 5-7 minutes.

FAQs

Can I make these biscuits ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This will allow you to have freshly baked biscuits with minimal prep time on the day you need them.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture in the dough. Canned pumpkin tends to have a more consistent texture and moisture content.

How do I know when the biscuits are done?

The biscuits are done when they are golden brown on top and a toothpick inserted into the center comes out clean.

Can I freeze these pumpkin biscuits?

Yes, you can freeze the biscuits. To freeze, bake them, cool completely, and then wrap them in plastic wrap or store them in a freezer-safe bag. Reheat in the oven or microwave when ready to serve.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for half or all of the all-purpose flour. Just be aware that whole wheat flour will give the biscuits a denser texture.

Conclusion

These Pumpkin Biscuits are the perfect way to celebrate the flavors of fall. Soft, fluffy, and slightly sweet, they’re a fantastic addition to any meal. Whether served at a holiday dinner or enjoyed with a morning coffee, these biscuits bring the warmth and comfort of pumpkin spice in every bite. Simple to make, incredibly tasty, and always a crowd-pleaser, this recipe is one you’ll want to make again and again!

Pumpkin Biscuits Recipe

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These soft and fluffy Pumpkin Biscuits are perfect for fall, featuring a mild sweetness from the pumpkin and a cozy cinnamon flavor. They’re easy to make and a wonderful addition to any meal.

Author: Amy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 biscuits
Category: Baked Goods
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

½ tsp cinnamon

½ tsp salt

¼ cup cold butter, cubed

½ cup canned pumpkin

¼ cup milk

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Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the cubed cold butter into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Stir in the canned pumpkin and milk until a dough forms. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Roll it out to about 1-inch thickness and cut into biscuit shapes using a biscuit cutter or a glass. Place the biscuits on a baking sheet.
Bake for 12 to 15 minutes, or until golden brown on top.