Name: Pumpkin Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1–2 teaspoons ground cinnamon; 2 tablespoons sugar; 6 tablespoons cold unsalted butter; 3/4 cup pumpkin puree; 1/3–1/2 cup cold milk (or buttermilk)

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These pumpkin biscuits are tender, slightly sweet, and simple enough for a weeknight baking session. They pair pumpkin’s warm flavor with flakey biscuit layers, and they bake up in about 12–15 minutes at 425°F. I’ve made them several times for fall breakfasts and discovered small tweaks that keep them soft but not dense.

Why Make This Recipe

Bright, cozy pumpkin flavor without being overly sweet — great for breakfast or a snack.
Quick to mix and bake: about 30 minutes from start to finish.
Flexible: works with savory add-ins like cheddar or sweet finishes like maple butter.
Nutrition: pumpkin adds vitamin A and fiber compared with plain biscuits.
Personal insight: I love this recipe because the pumpkin keeps the biscuits moist, so fewer crumbs and more flavor every time.
I also sometimes pair them with a quick pumpkin dessert like this 2-ingredient pumpkin fudge for a pumpkin-themed spread: 2-ingredient pumpkin fudge.

Recipe Overview

Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes (including cooling)
Servings: 8 biscuits (2–3 inch rounds)
Difficulty: Easy
Method: Dry ingredients are cut with cold butter, pumpkin and milk are folded in, dough is patted and cut, then baked on a parchment-lined sheet at 425°F.

My Experience Making This Recipe

The first time I tested these I overworked the dough and got tougher biscuits, so I now fold gently and pat the dough rather than roll it. I also learned that cold butter and a hot oven (425°F) give the best rise and flaky layers.

How to Make Pumpkin Biscuits

Start by whisking dry ingredients: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1–2 teaspoons ground cinnamon, and 2 tablespoons sugar. Cut in 6 tablespoons cold unsalted butter until the mixture looks like coarse crumbs. Stir in 3/4 cup pumpkin puree and 1/3–1/2 cup cold milk (or buttermilk) until a shaggy dough forms. Turn dough onto a floured surface, gently pat to 3/4–1 inch thickness, and cut 2–3 inch rounds. Place on a parchment-lined baking sheet and bake at 425°F for 12–15 minutes until golden on top. Expect quick mixing, minimal handling, and a short but hot bake to get lift.

Expert Tips for Success

Keep butter cold: Use a box grater or pastry cutter and work quickly so pieces of butter remain pea-sized. Those little butter pockets steam and create flakiness.
Measure flour properly: Spoon flour into the measuring cup and level it—too much flour makes dry, dense biscuits. I weigh 250 g for 2 cups if you use a scale.
Don’t overwork the dough: Handle it gently and only shape it a couple of times to preserve rise. Patting > rolling.
Hot oven = fast rise: Preheat the oven to 425°F and bake as soon as the biscuits hit the pan. A cold pan or low temp flattens them.
Use cold dairy for better lift: If using buttermilk, keep it straight from the fridge; warm liquids soften butter and reduce flakiness.

How to Serve Pumpkin Biscuits

Breakfast sandwich: Split warm biscuits and add scrambled eggs and cheddar for an easy morning meal.
Sweet option: Serve with honey butter or a maple glaze for brunch — the biscuit soaks up the sweetness beautifully.
Savory pairing: Enjoy with soup or stew; pumpkin biscuits are great with chili or a creamy squash soup.
Presentation tip: Brush tops with melted butter and sprinkle a pinch of flaky sea salt (for savory) or cinnamon sugar (for sweet) before serving.

Storage and Reheating Guide

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months. To reheat from frozen, wrap in foil and warm in a 350°F oven for 10–15 minutes; for refrigerated biscuits, 8–10 minutes at 350°F restores texture. Microwave briefly (10–20 seconds) if in a hurry, but the oven method preserves flakiness best.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it. Bake at the same temp but check doneness—may need an extra 1–2 minutes.
Dairy-free: Replace butter with chilled coconut oil (use a firm, cold block) and milk with unsweetened almond or oat milk. Keep temperatures the same.
Savory cheddar & herb: Fold 3/4 cup shredded sharp cheddar and 1 tablespoon chopped fresh chives into the dough; omit the sugar and cinnamon.
Spiced-sweet: Add 1/4 teaspoon freshly grated nutmeg and a 2-tablespoon maple glaze (1/2 cup powdered sugar + 1–2 tbsp maple syrup) once cooled.

Nutritional Highlights

Pumpkin adds vitamin A (beta-carotene) and fiber, which increases nutritional value versus plain biscuits.
These biscuits provide carbohydrates for energy; adding whole-grain flour will boost fiber further.
Allergen info: Contains wheat (gluten) and dairy (butter, milk). For nut allergies, avoid nut milks if cross-contact is a concern. Portion guidance: one biscuit (about 60–75 g) is a reasonable single serving for most adults.

Troubleshooting Common Issues

Problem: Biscuits are dense. Solution: Check your baking powder freshness (replace every 6–12 months) and avoid packing flour into the cup. Use cold butter and don’t overmix.
Problem: Biscuits spread and are flat. Solution: Make sure oven is fully preheated to 425°F and that butter chunks remain cold. Also check that dough isn’t too wet—add a tablespoon of flour if very sticky.
Problem: Gummy or underbaked center. Solution: Bake a few minutes longer and use an oven thermometer to ensure accurate temp; flaky outsides can hide an undercooked middle.

Frequently Asked Questions

Q: Can I substitute canned pumpkin pie filling instead of plain pumpkin puree?
A: I don’t recommend canned pie filling because it contains added sugar and spices that change the dough’s moisture and flavor. Use plain 100% pumpkin puree for predictable texture. If you must, reduce added sugar in the recipe and watch dough moisture.

Q: Can I make the dough ahead and bake later?
A: Yes. After cutting the biscuits, place the tray covered in the fridge for up to 24 hours and bake from cold—add a minute or two to bake time. Chilling helps keep butter cold and can improve rise.

Q: How do I get flaky layers every time?
A: Keep butter cold and leave pea-sized pieces in the flour. Pat the dough gently and stack rounds if you want layered heights, pressing layers together lightly before cutting. Hot oven steam does the rest.

Q: Can these be made drop-biscuit style instead of cutting rounds?
A: Absolutely. Use a spoon to drop 1/4–1/3 cup scoops onto the sheet; they’ll be more rustic and may need an extra 2–3 minutes to bake.

Conclusion

If you want more pumpkin biscuit ideas and step-by-step alternatives, check these trusted recipes and resources: Pumpkin Biscuits – RecipeGirl, Pumpkin Biscuits — Bless this Mess, Easy Pumpkin Biscuits (Video) – Life As A Strawberry, Pumpkin Biscuits Recipe, and a lovely variation with honey butter at Pumpkin Biscuits With Honey Butter Recipe.

Pumpkin Biscuits