Tender, fluffy biscuits infused with pumpkin purée and warm spices—perfect for cozy fall breakfasts or served alongside soups and stews.

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)

¼ cup cold unsalted butter, cubed

½ cup pumpkin purée (not pumpkin pie filling)

½ cup milk or buttermilk

Optional toppings: coarse sugar or melted butter

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and sugar if using.
Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs.
Stir in pumpkin purée and milk just until dough comes together. Do not overmix.
Turn dough onto a lightly floured surface. Pat into a ¾-inch thick circle.
Cut out biscuits with a round cutter or knife. Place on baking sheet about 1 inch apart.
Brush tops with milk, melted butter, or sprinkle with coarse sugar if desired.
Bake for 12–15 minutes until golden and risen. Cool slightly before serving warm.

Add chopped rosemary or sage for an herbal note.

Swap milk for buttermilk or coconut milk for richness.

Stir in a bit of maple syrup or honey for a hint of sweetness.

Use mashed sweet potato or carrot purée instead of pumpkin for variation.

Freeze baked biscuits and reheat in oven before serving.