Here’s a warm and fluffy fall favorite I absolutely adore—tender biscuits infused with pumpkin purée and cozy spices, perfect for breakfast or alongside soups and stews.

Why You’ll Love This Recipe

I love how these biscuits are light, flaky, and subtly sweet from the pumpkin. They bake up golden with a tender crumb and feel comforting thanks to the warm spices. They’re easy to make, versatile, and bring a festive touch to any meal or snack time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all‑purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon (optional)

• ½ teaspoon ground nutmeg or ginger

• 2 tablespoons granulated sugar (optional, for sweetness)

• ¼ cup cold unsalted butter, cubed

• ½ cup pumpkin purée (not pumpkin pie filling)

• ½ cup milk or buttermilk

• Optional: a sprinkle of coarse sugar or melted butter to brush tops

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together flour, baking powder, salt, spices, and sugar if using.

3. I cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

4. I stir in pumpkin purée and milk (or buttermilk) just until the dough comes together—it should be slightly sticky.

5. I turn the dough out onto a lightly floured surface and gently pat it into a circle about ¾-inch thick.

6. I cut out biscuits with a round cutter or knife and place them on the prepared sheet, spacing about 1 inch apart. I brush the tops with milk, melted butter, or sprinkle coarse sugar if desired.

7. I bake for about 12–15 minutes until golden brown and risen.

8. I remove from oven and let biscuits cool slightly before serving warm.

Servings And Timing

• Servings: I usually make 8 biscuits

• Prep time: about 10 minutes

• Cook time: 12–15 minutes

• Total time: roughly 25 minutes

Variations

• I sometimes add finely chopped fresh rosemary or sage for an herbal twist.

• I swap milk for buttermilk or even coconut milk for a richer, tangier flavor.

• I mix in a teaspoon of maple syrup or honey into the dough for added sweetness.

• I substitute part of the pumpkin with mashed sweet potato or carrot puree when I want variation.

Storage/Reheating

I store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. To refresh, I warm them in a 350°F oven for about 5–7 minutes. Microwaving makes them soft and less crisp, so I use it only if short on time.

FAQs

Can I Use Pumpkin Pie Filling Instead Of Puree?

No—I stick with pure pumpkin purée to control sweetness and spices. Pie filling is overly sweet and spiced already.

How Do I Keep Biscuits Flaky?

I keep butter cold and handle the dough gently. Cutting in cold butter and not over-mixing helps create a tender, flaky texture.

Can I Freeze These Biscuits?

Yes—I freeze fully baked biscuits in a sealed bag for up to 1 month. I thaw them at room temperature and warm briefly in the oven before serving.

Can I Use Gluten‑Free Flour?

Absolutely—I substitute a 1:1 gluten‑free flour blend and the texture remains tender and flavorful.

Can I Make Them Less Sweet?

Yes—I omit sugar entirely for a more savory biscuit. The pumpkin still adds moisture and flavor without extra sweetness.

Conclusion

I absolutely adore making pumpkin biscuits—they’re cozy, flavorful, and so satisfying with a pat of butter, honey, jam, or served alongside soups. The pumpkin gives softness and warmth while the spices elevate each bite. I hope you enjoy them as much as I do!