These buttery Pumpkin Biscuits are soft, tender, and flaky with a delicious hint of cinnamon that makes them delightfully cozy and festive!
Before I write anything else, let me direct you to the recipe you need to make alongside these tasty pumpkin biscuits: Maple Cinnamon Butter! I'm telling you, it's a perfect combination! Serve with a cozy soup (oh yes, these aren't dessert biscuits!) and I'm pretty sure that is the most incredible Autumn meal right there. If you love my Flakey Buttermilk Biscuits, you will love this recipe too!
Fall is hands down my favorite season, and a big part of that is the cozy and yummy foods we enjoy in this season and into winter! Pumpkin spice, apple baking, soups, hearty meals, and THANKSGIVING dinner! I love love love Thanksgiving dinner. Speaking of Thanksgiving, these biscuits (with maple cinnamon butter) would be amazing with a turkey dinner spread!
Jump to:
If you love pumpkin recipes and are looking for more to try this season, I recommend my Pumpkin Bread with Vanilla Glaze for a tasty loaf recipe or Pumpkin Spice Caramel Popcorn for a yummy movie night snack!
⭐️ Why You Need to Make This Recipe
- Flavor - Flavors of real pumpkin, butter, and a hint of cinnamon shine in these simple biscuits.
- Texture - Soft, flaky layers of homemade goodness.
- Method - Homemade biscuits are so quick and simple to make!
🧈 Ingredients
Here are the ingredients needed to make this recipe for pumpkin biscuits.
Ingredient Notes
- Flour - As in my recipe for Cheddar Garlic Butter Biscuits, regular all-purpose flour is sufficient for making these biscuits.
- Butter - Butter makes these biscuits rich, flaky, and flavorful! I use salted butter, but see my instructions in the recipe card if you need to substitute with unsalted butter.
- Pumpkin Puree - Different than canned pumpkin pie filling, which has sugar, spices, and other ingredients added, canned pumpkin puree is just cooked and pureed pumpkin. Look for "pure pumpkin" or "pumpkin puree" on the can or check the ingredients.
- Cinnamon - Just a bit of cinnamon gives these pumpkin biscuits a little hint of flavor that complements the flavor of the pumpkin wonderfully, but don't worry, it isn't too overpowering or dessert-like!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Step 2: Using a pastry cutter, work in the cold cubes of butter until the pieces of butter are the size of peas.
Step 3: In a separate bowl, whisk together the pumpkin puree, milk, and egg until fully incorporated.
Step 4: Add to the flour/butter mixture and mix until a dough begins to form. Turn the mixture onto the countertop and gently knead and fold the dough to laminate and bring the dough together.
Step 5: Sprinkle flour on the countertop and the dough and use a rolling pin to roll out the dough into a rectangle about 15"x12".
Step 6: Cut the dough into 18 rectangular or square-shaped biscuits and arrange on parchment paper-lined baking sheets, leaving room between each biscuit.
Step 7: Bake in preheated oven for 10-12 minutes or until the tops are golden brown.
Step 8: Let cool slightly before serving while still warm.
💡 Top Tip
I recommend serving these cozy Autumnal biscuits with an equally cozy soup such as a hearty chili or stew, chicken corn chowder, chicken noodle soup, or lentil soup. And don't forget to make some Maple Cinnamon Butter too!
❓ Recipe FAQs
Yes, simply add an additional ¼ teaspoon of salt if using unsalted butter.
While biscuits are best fresh the day they are made, you can store any leftover biscuits in an airtight container or Ziplock bag at room temperature for up to 4 days. Warm leftover biscuits up before serving, if desired.
Yes. If you absolutely do not want any cinnamon flavor, feel free to omit the cinnamon.
🧡 More Pumpkin Recipes
Looking for other recipes like this? Try these:
If you tried these Homemade Pumpkin Biscuits or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Pumpkin Biscuits
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons brown sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon *
- ¾ cup salted butter * (cold and cubed)
- 1 cup pumpkin puree
- ½ cup milk
- 1 egg
Instructions
- Preheat the oven to 425℉. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Using a pastry cutter, work in the cold cubes of butter until the pieces of butter are the size of peas.3 cups all-purpose flour, 2 tablespoons brown sugar, 4 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¾ cup salted butter
- In a separate bowl, whisk together the pumpkin puree, milk, and egg until fully incorporated. Add to the flour/butter mixture and mix until a dough begins to form.1 cup pumpkin puree, ½ cup milk, 1 egg
- Turn the mixture onto the countertop and gently knead and fold the dough to laminate and bring the dough together. Sprinkle flour on the countertop and use a rolling pin to roll out the dough into a rectangle about 15"x12".
- Cut the dough into 18 rectangular or square-shaped biscuits and arrange on the prepared baking sheets, leaving room between each biscuit.
- Bake in the preheated oven for 10-12 minutes or until the tops are golden-brown and the biscuits have risen. Let cool for about 5 minutes before serving while still warm.
Notes
- If you absolutely do not want any cinnamon flavor, feel free to omit the cinnamon.
- Add an additional ¼ teaspoon of salt if using unsalted butter.
Leave a Comment