Tall golden pumpkin biscuits are the stuff pumpkin dreams are made of, with flaky layers enriched with pumpkin purée and warm fall spices. They’re the perfect savory sidekick for every soup and stew this season.
Lately I can’t get enough of biscuits. They make even the humblest bowl of soup feel like a complete meal, and I love that I can get a batch of pumpkin spice biscuits in the oven in no time.
I based today’s biscuit recipe on my Sweet Potato Biscuits with Country Gravy. In that case I enriched the biscuit dough with the scooped out flesh of a baked sweet potato. But these pumpkin biscuits are even easier because they’re made with canned pumpkin. In fact this is perfect for using up what’s left in the can after making pumpkin bread or pumpkin cake!
food processor biscuit method (the best!)
- Pulse dry ingredients to combine.
- Add cold butter and pulse to a crumbly consistency.
- Add liquids and pulse until the dough comes together in a lump (it will look a bit rough.)
- Bring the dough together with your hands on a lightly floured surface.
- Roll and cut out your pumpkin biscuits!
Tips for making pumpkin biscuits
- USE COLD BUTTER
- cold butter hitting the high heat of the oven gives the biscuits a spring.
- HOT OVEN IS A MUST
- use an oven thermometer to check.
- FRESH BAKING POWDER
- replace your baking powder every 6 months so you know it’s fresh.
- FOOD PROCESSOR OR PASTRY CUTTER
- and work quickly so the butter doesn’t warm up.
- DON’T OVERWORK THE DOUGH
- knead it just a few times to bring it together. Working the dough brings out gluten in the flour which will make a tough biscuit.
- ROLL THE DOUGH THICK
- I like to pat out my pumpkin biscuit dough fairly thick, at least an inch, to get the tallest biscuits.
- DON’T TWIST THE BISCUIT CUTTER
- make a straight up and down motion to cut your biscuits and lift the cutter straight up. Twisting the cutter seals up all the layers in the dough and the biscuits won’t rise as well.
*time saving tip for cutting square biscuits
Round biscuits are pretty, but if you form your dough into a square shape you can cut out all your biscuits in a grid pattern without re-forming any of the dough, and without any waste!
This technique gives these pumpkin biscuits a rustic look that’s perfect for serving with fall chili or chowders.
Add The View from Great Island as a Trusted Google Source
Pumpkin Spice Biscuits
Pumpkin Spice Biscuits are flaky, golden biscuits made with real pumpkin purée and warm fall spices ~ perfect for pairing with soups, stews, or holiday meals.
Servings: 8 servings
Video
Equipment
- 2 1/2 inch biscuit cutter
Ingredients
- 1/2 cup unsalted butter, very cold and cut in pieces
- 1/2 cup pumpkin puree
- 1/2 cup cold buttermilk, or half and half, or cream for richer biscuits
dry ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder, make sure it’s fresh!
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1/4 tsp each: cinnamon, cardamom, ground cloves, allspice and nutmeg
Instructions
- Preheat oven to 450°F (Make sure it is at the correct temperature before you bake)
- Whisk the pumpkin and buttermilk together in a small bowl and set aside.
- Put the dry ingredients in the bowl of a food processor and pulse to combine. You can do this by hand in a mixing bowl, too.
- Add the butter and pulse until the mixture resembles coarse crumbs, about 20 pulses.
- Slowly add the pumpkin/buttermilk mixture, pulsing or stirring as you go. If the dough seems too dry, add a touch more buttermilk. If it seems excessively wet, add a bit more flour, but don’t over-work it.
- Turn the dough out onto a floured surface and bring it together into an 8 inch disc. Knead it a couple of times if necessary to bring it all together. Cut 8 biscuits with a 2 1/2 inch biscuit cutter. You will have to reform the dough, gently, a couple of times.
- Refrigerate the cut biscuits for about 20 minutes, while you clean up.
- Slide the biscuits into the oven and immediately turn it down to 425F. Bake for about 12 minutes, until risen and golden. Enjoy asap!
Nutrition
Serving: 1 biscuit · Calories: 234 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 32 mg · Sodium: 311 mg · Potassium: 242 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 2762 IU · Vitamin C: 1 mg · Calcium: 95 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
Make these pumpkin spice biscuits your own
- Add a little more sugar for a sweeter biscuit.
- Substitute butternut or any other winter squash puree for the pumpkin. Just make sure it’s thick like canned pumpkin for best results. You can cook it down on the stove if necessary.
more biscuit recipes
Buckwheat Biscuits
Buckwheat flour brings a nutty, earthy depth to these fluffy buckwheat biscuits, making them just as nutritious as they are delicious.
View this recipe
Sour Cream and Onion Biscuits
We love sour cream and onion biscuits for breakfast and family dinners, but they're a must with holiday ham!
View this recipe
3 Ingredient Biscuits
The easiest biscuits you've ever made will also be the best biscuits you've ever made!
View this recipe
Garlic Bread Biscuits
Love garlic bread? Try these garlic bread biscuits with a lovely high rise and amazing texture. Learn how to make them step-by-step.
View this recipe
Rosemary Biscuits
Tender biscuits infused with aromatic rosemary. Perfect for Thanksgiving, Christmas, fall soups and stews, or your next breakfast sammie!
View this recipe
Cornmeal Biscuits
Cornmeal biscuits have the crunchy, nutty sweet flavor of cornbread, and the light fluffiness of a biscuit (their golden color is gorgeous.) Pair them with all your soups, stews, and chilis this season!
View this recipe
Masa Harina Biscuits
These tender fluffy masa harina biscuits are everything! They're kind of a cross between a classic biscuit and a corn muffin, and the perfect accompaniment to chilis, soups, and stews of all sorts.
View this recipe
These sound amazing !! We LOVE biscuits and pumpkin spice biscuits have to be good!
Love this recipe Sue!
Thank you 🙂
Love your tips. I think I always freak out at the point that the dough looks shaggy- even though it should be that way. I always think I’ve done something wrong. Thanks for the tips and the yummy fall recipe!
I don’t like many pumpkin recipes unless it’s using fresh pumpkin but this I would totally try out. It looks amazing!
You could definitely do this with fresh pumpkin puree, although I would cook it down a bit to remove some of the moisture, canned tends to be a little drier.
I love pumpkin spice in a more savory situation. It’s definitely more unique than all the sweets in the universe right now. Yum….
Pumpkin is so versatile that way, I love the savory stuff, too.
Wow! I LOVE pumpkin spice but have never made pumpkin spice biscuits before! Love your creativity, looks delicious.
Dear Sue, I know my family would love these; especially my daughter! Gorgeous photos…love the honey dripping down…perfection! xo, Catherine
Thanks Catherine…I think every family has at least one pumpkin freak!
So lovely, Sue! I can’t get enough pumpkin these days, so I’ll be cooking up a batch of these 🙂
Thanks Jennifer, I could eat these with every meal, and do 😉
I’ve got everything needed to make these! You’ve got me ready to crank up the oven and start making biscuits 🙂
Have fun Chris <3
You’re killing me here Sue! So much for the low-carb thing – I need these biscuits 🙂 They look fantastic and what a wonderfully inspired recipe it is! Thanks so much 🙂
Gosh, we need to come up with a low carb version, Tricia…I’m on it!
I too just made some pumpkin scones and now I want to go bake another batch of this biscuit…they look awesome!
Pumpkin scones are my ultimate favorite, just saw some at Starbucks yesterday and started to crave them…