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November 7, 2016

Easy Pumpkin Biscuits

These quick and simple pumpkin biscuits are perfect for fall! Pumpkin puree, plenty of butter and a little bit of cinnamon create the perfect flaky, satisfying pumpkin biscuit recipe for breakfast or brunch. Vegetarian.

In a hurry? Click here to jump straight to the recipe!

Honey dipper drizzling honey over a stack of pumpkin biscuits in front of a dark background.

I think it’s time for a pumpkin recipe, don’t you?

Pumpkin biscuits on a sheet pan lined with parchment paper.

Love this recipe? Try my simple gruyere biscuits next!The crazy summer heat we’ve had for the last few months has finally broken, and while I’m shedding some very real tears over the forced retirement of our little backyard garden patch (RIP TOMATOES), I’m kiiiiiiiind of pumped that I get to bake things again.

Turning on the oven in 100 degree heat is a bit of a no-no, so you can bet your biscuits (SEE WHAT I DID THERE) that I’m making up for lost time now that there’s a bit of a chill in the air and we won’t, y’know…melt.

And, okay, it’s really no secret that I have a thing for biscuits. Cheesy Biscuits, cornbread biscuits, vegan biscuits, beer biscuits…you catch my drift. We’re all biscuit BFFs over here.

But these biscuits, you guys – THESE BISCUITS might very well be my new favorites.

They’re just so delightfully FALL.

Pumpkin biscuits stacked in a serving dish.

There’s just enough pumpkin and cinnamon here to fill the whole house with ALLLLLLLL the best baking smells without feeling like you’re eating an overly-sweet dessert biscuit. (Although…..DESSERT BISCUITS??? I think we might be onto something here).

These are great with a quick drizzle of honey, as part of a biscuit-y breakfast sandwich, or as the base for some brunch-tastic eggs benedict.

Also encouraged: eating them à la carte right off the baking sheet. There’s no judgment here.

Woman\'s hand stacking a pumpkin biscuit on top of two other biscuits in front of a black background.



 

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Honey dipper drizzling honey over a stack of three pumpkin biscuits.

Easy Pumpkin Biscuits

★★★★ 4 from 4 reviews
  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: Makes 10 biscuits 1x
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Description

Tasty pumpkin biscuits – perfect for fall!


Ingredients

Scale
  • 2/3 cup pumpkin puree
  • 3/4 cup milk
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes

Instructions

  1. Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  2. In a small bowl or measuring cup, whisk together pumpkin puree and milk until you have a smooth mixture. Set aside.
  3. In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
  4. Add cold cubed butter to flour mixture and cut it into the mix with your hands or a biscuit cutter until the mixture is coarse and resembles cornmeal. (If you’re unfamiliar with this process, you basically just quickly rub the butter into the flour with your hands until the mixture is coarse and the butter has been broken up into small pieces).
  5. Add milk and pumpkin mixture to flour and stir until everything is just combined. The dough shouldn’t be completely smooth – we want to keep lots of butter pieces in there so the biscuits will be nice and flaky.
  6. Turn biscuit dough out onto a floured surface. If the dough is too sticky, gently fold in a tablespoon or two of flour. I like to gently fold my dough over on itself several times, so I have lots of butter layers working for maximum flakiness.
  7. Roll or pat dough to about 2/3″ thickness and cut biscuit rounds with a 2″ biscuit cutter.
  8. Place biscuit rounds on your parchment-lined baking sheet and bake at 450 degrees Fahrenheit for 10-15 minutes until lightly browned. Serve immediately with butter and honey.

Notes

Water content can vary when you’re working with pumpkin puree – if your biscuit dough looks too dry, gently stir in a splash of milk. Too moist? Fold in another tablespoon or two of flour.

Nutrition

  • Calories: 190

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Comments

  1. Paulina says:
    November 21, 2020

    I ended up needing a bunch more flour, I think my purée wasn’t as thick as yours!

    Reply
    • Team Life As A Strawberry says:
      November 22, 2020

      We’re so happy you were able to find your perfect dough consistency!

      Reply
  2. Shawnza says:
    November 1, 2020

    No sugar at all, or sugar sub? I added about a quarter cup to sweeten it up, and probably an additional 1/2 cup flour to make this resemble a dough. I make a lot of biscuits and they are normally more crumbly.

    ★★

    Reply
    • Team Life As A Strawberry says:
      December 21, 2020

      We love these biscuits on the savory side without added sugar! Biscuits are more about technique than anything (and these are pretty forgiving!) so you can definitely experiment to find your perfect sweetness!

      Reply
  3. Sarah says:
    October 2, 2020

    This is seriously the best batch of biscuits I have ever made! So freakin delicious!! Wouldn’t change a thing. I think part of it was how you said to fold the dough. Great tip!

    ★★★★★

    Reply
    • Team Life As A Strawberry says:
      October 2, 2020

      YAY! Thanks, Sarah!

      Reply
  4. Sandy J. says:
    February 27, 2020

    So easy to make! I added 1 Tbsp sugar to my dry ingredients and about 1/4 tsp of nutmeg — next time I will likely increase the sugar, possibly using brown sugar for richness. Will be serving them with a rustic chicken/vegie/brown rice soup so wanted them to be hearty enough to complement the soup.

    Thanks for the great recipe!

    Reply
  5. Jen says:
    November 19, 2019

    Great texture and subtle pumpkin flavor…but next time I’ll up the cinnamon (and I added allspice too, yum)) and add 1-2 Tbsp of sugar. It just needs a touch of sweetness then it’s perfect!

    ★★★★

    Reply
    • Jackie @ Life As A Strawberry says:
      November 23, 2019

      Thank you Jen!

      Reply
  6. Debbie says:
    November 17, 2018

    Yo, this recipe is amazing! So easy, just make sure you have a pastry cutter for ease with the butter. I put apple butter on mine and they are to die for!!

    ★★★★★

    Reply
    • Jackie @ Life As A Strawberry says:
      November 26, 2018

      Hi Debbie! YUM, that apple butter idea sounds yummy. Thank you!

      Reply
  7. Aidan says:
    November 4, 2018

    I added pumpkin spice instead of cinnamon, about 2 tps. I couldn’t really taste pumpkin really though. Any suggestions? Great texture!!!

    Reply
    • Jessie @ Life As A Strawberry says:
      April 24, 2019

      So happy you liked these, Aidan! You might try experimenting with the pumpkin spice mix or using straight cinnamon – that ultra-cinnamon-y-ness (<-- technical term) really elevates the pumpkin flavor and makes it pop. You could also always add a tad more pumpkin puree if you like - just add a bit of extra flour if the dough looks too wet! Biscuits are more about technique than anything (and these are pretty forgiving!) so you can definitely experiment to find your perfect level of pumpkin flavor!

      Reply
  8. Cheryl S says:
    September 29, 2018

    Great recipe. First batch like hockey pucks because not folded enough after pouring out of bowl. Second batch much better after I poured out onto parchment paper and folded a few times adding flour as I went. Next time I will add more folded layers for more flaky layers. I also added full tsp cinnamon and 2TBSP sugar for personal flavor preference.

    Reply
  9. Karly says:
    November 8, 2016

    Um, I don’t know if I’ve ever seen or even thought of such a perfect combination. These look absolutely INCREDIBLE! Cannot wait to try them!

    Reply
    • Jessie says:
      November 22, 2016

      Thanks, Karly!

      Reply
  10. Coley says:
    November 8, 2016

    I’m 100% making these, though I’m not confident I can achieve those INSANE flakes like you do. I struggle with biscuits, man. And it pisses me off! I can make the flakiest pie crust this side of the mason dixon, but for whatever reason biscuits elude me. I think I just need more practice… to the kitchen I go!

    Reply
    • Jessie says:
      November 22, 2016

      Oh maaaaan – I’m not great at pie crust, so maybe we need a baking day soon and we can help each other out, eh??

      Reply

 
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