Subtle sweetness with a touch of pumpkin and warm pumpkin spice makes these tender Pumpkin Biscuits the perfect companion to a hearty soup, stew, or chili.
Fall in Love with Pumpkin Biscuits
These tender, lightly spiced Pumpkin Biscuits are destined to be a fall favorite. They offer a gentle pumpkin flavor and natural sweetness, coming out soft and perfect smeared with butter alongside your favorite seasonal dinners.
Homemade biscuits are my go-to for cold-weather meals—whether with a rich beef stew, creamy tomato soup, or cheesy biscuits alongside a bowl of chili. These pumpkin biscuits are an especially cozy twist that our family now requests regularly.
Baking with Pumpkin
Pumpkin adds both moisture and a mild sweetness that keeps these biscuits soft and satisfying. For an extra pumpkin-forward meal, serve them with a pumpkin pot pie soup or any other fall-inspired soup—it’s a comforting pairing that’s easy to love.
How to Make Pumpkin Pie Spice
If you don’t have pre-mixed pumpkin pie spice, combine 1/2 teaspoon ground cinnamon with 1/8 teaspoon each of nutmeg, ginger, cloves, and allspice to yield about 1 teaspoon of pumpkin pie spice. This quick blend works well in the biscuits and other fall baking.
Pumpkin Biscuits Ingredients and Supplies
(See the recipe card below for exact measurements.)
Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Pumpkin pie spice
- Kosher salt
- Unsalted butter (cold)
- Whole milk
- Canned pumpkin puree
- Additional melted butter for brushing
Supplies:
- Large mixing bowl
- Whisk
- Pastry blender or two knives
- 2.5-inch biscuit cutter (floured)
- Baking sheet and parchment paper
How to Make Pumpkin Biscuits
- Preheat the oven to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and kosher salt.
- Cut the cold butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add the milk and pumpkin puree, stirring with a wooden spoon until the dough comes together.
- Turn the dough onto a floured surface and pat into an approximately 8″x10″x1/2″ rectangle. Fold the dough in half, then in half again, and pat back into the rectangle. Repeat this folding and patting a few times to develop flaky layers.
- Use a floured 2.5-inch biscuit cutter to cut rounds. Gather scraps, re-pat, and cut until all dough is used.
- Place biscuits a few inches apart on a parchment-lined baking sheet and brush the tops with melted butter.
- Bake 13–15 minutes, until the biscuits have risen and the tops turn light golden brown. Remove and cool for 5 minutes before serving.
How to Store Pumpkin Biscuits
Room temperature: Store biscuits in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezing: Once cooled, wrap each biscuit in plastic wrap, place them in an airtight container, and freeze up to 2 months. Thaw loosely covered at room temperature.
Reheating: Split the biscuit, spread a little butter, and toast under the broiler for 1–2 minutes or warm in a 350°F oven until heated through.
Bread, Biscuit and Roll Recipes
Good bread makes any meal better. If you enjoy these pumpkin biscuits, explore other easy bread, biscuit, and roll recipes to round out dinners and cozy gatherings.
If you make these Pumpkin Biscuits, take a photo and share it on social media so others can see your results. I love seeing how people adapt and enjoy these recipes—enjoy!
xoxo,
Pumpkin Biscuits
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- Author: The BakerMama
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 biscuits
Description
Subtle sweetness with a hint of pumpkin and pumpkin spice makes these tender Pumpkin Biscuits an ideal addition to warm, hearty meals.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold & cut into pieces
- 1/2 cup whole milk
- 1 cup pumpkin puree
- 2 tablespoons butter, melted, for brushing
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and kosher salt.
- Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in the milk and pumpkin puree until the dough is combined.
- On a floured surface, pat the dough into an 8″x10″x1/2″ rectangle. Fold the dough in half, then in half again, and pat back into a rectangle. Repeat this folding and patting a few times to create flaky layers.
- Use a floured 2.5-inch biscuit cutter to cut rounds. Re-pat scraps and cut until all dough is used.
- Place biscuits a few inches apart on a parchment-lined baking sheet and brush the tops with melted butter.
- Bake 13–15 minutes, until risen and lightly golden on top. Let cool 5 minutes before serving.