Subtle sweetness with just the hint of pumpkin and pumpkin spice make these tender Pumpkin Biscuits the perfect addition to a warm, hearty soup, stew or chili.
Fall in Love with Pumpkin Biscuits
These tender, lightly spiced Pumpkin Biscuits are sure to become a fall favorite at your dinner table! With a hint of pumpkin flavor and natural sweetness, they’re soft and go perfect with some butter and your favorite fall dinner.
I love a good homemade biscuit to go with our cold weather meals. Whether it’s Homestyle Buttermilk Biscuits and a beef stew, or Flaky Cheddar Biscuits and a pot of Creamy Tomato Soup. They’re the perfect answer to “what’s for dinner?” And these pumpkin biscuits are a new family favorite!
Baking with Pumpkin
I love baking with pumpkin. It brings a natural sweetness and so much moisture that these biscuits turn out so soft, and so satisfying. We served ours with this Pumpkin Pot Pie Soup for even more delicious pumpkin flavor. It’s a combo you have to try!
Pumpkin Biscuits Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Pumpkin pie spice
- Kosher salt
- Unsalted butter
- Whole milk
- Canned pumpkin puree
Supplies:
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 in the butter with a pastry blender or two knives in opposite directions.
- Add the milk and pumpkin puree and stir with a wooden spoon until well combined.
- Flatten the dough out into about an 8”x10”x1/2” rectangle on a floured surface. Fold in half and then in half again and flatten back out into the rectangle.
- Repeat the folding and flattening back into the rectangle process again a few more times to create those flaky biscuit layers.
- Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any remaining dough to flatten it back out and cut it into rounds until all dough has been used.
- Place biscuit dough a few inches apart on a parchment-lined baking sheet. Brush with the melted butter.
- Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving.
How to Store Pumpkin Biscuits
Store Pumpkin Biscuits in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, allow to cool completely and then wrap each biscuit in plastic wrap to prevent freezer burn and for easy defrosting. Then place the wrapped biscuits in an airtight container in the freezer for up to 2 months. Thaw loosely covered at room temperature.
To reheat, slice them in half, spread a little butter on each half and place on a baking sheet under the broiler for 1-2 minutes or until perfectly toasted.
More of the Best Bread, Biscuit and Roll Recipes
The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!
If you make these Pumpkin Biscuits, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Pumpkin Biscuits
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 12 biscuits
Print Recipe
Pin RecipeDescription
Subtle sweetness with just the hint of pumpkin and pumpkin spice make these tender Pumpkin Biscuits the perfect addition to a warm, hearty soup, stew or chili.
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 butter with a pastry blender or two knives in opposite directions.
- Add the milk and pumpkin puree and stir with a wooden spoon until well combined.
- Flatten the dough out into about an 8”x10”x1/2” rectangle on a floured surface. Fold in half and then in half again and flatten back out into the rectangle. Repeat the folding and flattening back into the rectangle process again a few more times to create those flaky biscuit layers.
- Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any remaining dough to flatten it back out and cut it into rounds until all dough has been used.
- Place biscuit dough a few inches apart on a parchment-lined baking sheet. Brush with the melted butter.
- Bake for 13-15 minutes or until biscuits have risen and are starting to turn a light golden brown on top. Remove and let cool for 5 minutes before serving.
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