Pumpkin Biscuits are soft, tender, and subtly sweet, making them a perfect addition to breakfast, brunch, or a cozy fall meal. Their light, fluffy texture comes from the combination of pumpkin puree, flour, butter, and a touch of leavening, while warm spices like cinnamon, nutmeg, and a hint of ginger add depth and seasonal flavor. These biscuits are comforting on their own or can be paired with butter, honey, or jam for an extra indulgent touch.
The preparation is simple yet rewarding. Pumpkin puree adds moisture and a delicate sweetness, keeping the biscuits soft even after baking. The butter is cut into the dry ingredients to create a tender, flaky texture, while the leavening helps the dough rise beautifully, resulting in biscuits that are light but substantial enough to enjoy with savory dishes as well. A pinch of salt balances the sweetness and enhances the pumpkin flavor, making each bite flavorful and satisfying.
Pumpkin Biscuits are versatile and can be customized in many ways. Adding shredded cheese or chopped herbs creates a savory version, while a sprinkle of sugar or a light glaze on top turns them into a sweet treat. They pair wonderfully with soups, beef stews, or roasted meats, and are equally delicious alongside scrambled eggs or a hot cup of coffee.
Baking these biscuits fills the kitchen with a warm, inviting aroma that evokes the cozy feeling of autumn. Their golden-brown tops and soft, tender interiors make them visually appealing as well, perfect for serving at family gatherings, holiday breakfasts, or casual brunches.
Pumpkin Biscuits prove that a few simple ingredients can create a comforting, flavorful treat. With their tender texture, subtle sweetness, and warm spices, they are a versatile and delightful addition to any meal. Whether served sweet or savory, they bring warmth, flavor, and a touch of seasonal charm to the table, making them a favorite in any home kitchen.
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup cold unsalted butter cut into small pieces
- 3/4 cup canned pumpkin puree
- 1/4 cup buttermilk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix the pumpkin puree and buttermilk together until smooth.
- Add the pumpkin mixture to the flour mixture and gently stir until just combined.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick circle or rectangle. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown. Serve warm.
Nutrition
OMG! My house smells like fall! These are the best biscuits I’ve ever made!
Yay! So glad you loved them! Perfect for chilly days!
These biscuits are amazing! Fluffy and so much flavor. Perfect with butter!
Biscuits are good in the south! But is pumpkin really a biscuit flavor? Seems odd.
I followed the recipe to the letter and they still came out weird. Not sure what the deal is.
I tried making these, but they turned out super flat. What did I do wrong?
Just wanted to say, not a fan of pumpkin stuff tbh. But I made them for my kids and they loved it! Crazy!
Too many spices for my taste, but they look nice! Maybe try less next time.
Too much spice? I think they add flavor! But everyone has their own taste, I guess. 🤷♂️
I get what you mean! Spices can be overpowering sometimes. Maybe just a pinch next time?
Yum!!! 🍂😋
I tried making these, but mine came out a bit flat. Maybe I overmixed? Not sure, but they were still tasty.
Don’t worry! Flat biscuits happen. Maybe try folding the dough instead of mixing next time.
I ran out of buttermilk so I used regular milk + a splash of vinegar… maybe that’s why my dough was weirdly sticky. Tasted ok but next time I’ll just buy buttermilk.
Sticky dough is the worst 😅 I’ve done the milk+vinegar trick before and it turned out kinda off too. Your flavor probably saved it though. Totally agree—buying buttermilk next time is easier.
Yeah, that makes sense. Buttermilk has that little tang + acidity that helps the biscuit crumb. Vinegar can work in a pinch, but it’s not always the same. I’d try vinegar + milk more carefully next time (and don’t add extra liquid).
I think I messed up step 5—mine was a little overmixed and came out tougher. Still edible with butter, but I’ll be more gentle next time.
These are okay, but I don’t taste much pumpkin. Like, where’s the pumpkin flavor? Maybe my puree was watery.
I used pumpkin pie filling by mistake (lol) and it still worked? The texture was softer, but flavor was way sweeter. Would not do again though.
I mean… pie filling is mostly pumpkin too, so ya it works. But it throws off the recipe balance. Next time just use plain puree + maybe a tiny pinch of sugar if you want it sweeter.
Omg that sounds like a totally different vibe but I’m glad it still set! Pumpkin pie filling has extra sugar, so softer + sweeter makes sense. Still, I wouldn’t either 😅
Just made them! They turned out pretty good, though a bit crumbly. Think I’ll add more buttermilk next time!
Great to hear they turned out good! Crumbly is just like a homemade touch! More buttermilk sounds like a smart idea!
Yum! Perfect for my coffee in the morning. Thanks for sharing such a cozy recipe!
I like pumpkin, but the dough felt kinda sticky and I had to add more flour than the recipe said. End result was okay though.
Why canned pumpkin puree though? I used fresh pumpkin and it tasted kinda watery. Maybe I didn’t cook it down enough, but yeah—won’t do that again.
Followed it pretty much, but mine didn’t get as golden as the photos I imagined. Still tasted good though. Maybe my oven runs cool? Either way, breakfast win.
Good recipe but I needed more flour. My dough was way too sticky even after patting. Next time I’ll add a bit more flour and see.
These are the BEST biscuits ever! So fluffy and delicious. I’m definitely making these again. 🙌
I tried these and they turned out kinda flat. I think I overmixed when combining the wet and dry. Still tasted good though.
Flat biscuits? Hmm… I think your oven might’ve been too cool. I bake mine at like 425°F and they puff way more. Also don’t pat too thin—try more like 1.5 inches. Pumpkin puree can be watery too, so maybe drain it a bit?
That totally makes sense—if you overmix after adding the wet, biscuits can get flat and a bit tough. Next time I’d stop stirring as soon as you don’t see dry flour, and even mix a couple quick folds to keep it tender. Also, cold butter helps a lot.
They tasted nice, but the nutmeg was overwhelming for my kids. Maybe less spice next time.
World’s simplest way to make “I baked something” vibes. My kids devoured them. 10/10 comfort food.
Okay these are good but I wish they were fluffier. Next time I’ll be more gentle when mixing—could’ve overworked it.
These are “biscuits” but they’re basically pumpkin cookies in my opinion 😅 The spices are strong. Good, but not what I expected.
Mine were kind of bland even with the spices. Maybe my nutmeg/cloves were old. How old are your spices? (serious question)
Not bad, but I think 1 tsp cinnamon is too much. Mine tasted a bit like chai incense instead of biscuits… would reduce next time.
Good point! Pumpkin + that many warm spices can go “chai/incense” real fast. I’d try 1/2 tsp cinnamon next time and maybe add a tiny pinch extra nutmeg instead.
lol I’m kinda surprised you think cinnamon is the culprit—mine always needed the full 1 tsp to taste like pumpkin biscuits. Maybe your ginger/cloves were stronger? I’d still keep cinnamon at 1 tsp but go lighter on cloves/ginger.
Followed the steps pretty much exactly. Mine didn’t get super tall, but they tasted really good with butter. Next time I’ll try not to overwork the dough.
Pumpkin and biscuits? This sounds weird. I dunno if I trust this recipe. How can they be good? 🤔
Sooo good!!
Not bad! The texture is like a tender biscuit, but I felt the clove is a little strong. Could reduce it or skip next time.
The spice mix is legit. Also, using cold butter makes a difference—my biscuits rose nicely instead of turning flat pancakes.
Uhm, how much is 1/4 cup? Is that a lot? I ain’t never baked using fractions. LOL.
The spices are strong (in a good way). I used less cloves because I’m not a huge fan, and it tasted more like “pumpkin bread” than “pumpkin pie,” which I liked. Easy recipe.
These came out super tender and perfectly spiced! The cinnamon/nutmeg/ginger combo is exactly what I wanted. I added a little extra buttermilk because my dough was dry, and it worked great.
I used homemade pumpkin purée and it was thicker than canned, so I had to add more buttermilk. Once adjusted, they were great.
“1 tablespoon baking powder” seems like a lot to me. My biscuits rose fast then collapsed a bit. Flavor was good though—just not the fluffy level I expected.
Your experience actually sounds pretty textbook for over-leavening or a tired baking powder. When mine did that, I cut the baking powder down to ~2 1/2 tsp per cup flour next time (and used fresh). The flavor still pops with pumpkin + spices.
I get what you mean—1 tbsp baking powder does feel like a lot. I’ve noticed if the dough sits too long after mixing, they can rise quickly and then slump. Try cutting/cooking right away and make sure your baking powder isn’t old.
These came out super tender! I was nervous about the spices, but they’re actually perfectly cozy. I used a little extra cinnamon on top and now I’m obsessed.
1-inch thick?? I made them thinner and they came out more like scones. I guess still edible but not the vibe.
Not gonna lie, I was skeptical about using canned pumpkin puree, but wow—very flavorful. Texture is a bit crumbly (in a good way). Next time I’ll cut them slightly thicker so they rise more.
Made these last night—so cozy. The spices smell amazing while they bake, and they’re tender inside. I dusted extra flour like the recipe says and it worked great.
Can’t believe how easy these were. I made them for breakfast and everyone ate them before I could put butter on… lol. 10/10.
Really good fall flavor. I followed it pretty much exactly, but mine took closer to 17 minutes to really brown. Still worth it.
Yesss—mine always runs a little longer too. Oven temps can be so inconsistent. If they’re getting that nice golden brown at ~17 min, I’d call that perfect.
These came out super fluffy and the spice level was perfect—my kitchen smelled like fall instantly. I did use a little extra cinnamon just because, but I’d totally make them again.
Yes!! I made these last week and the aroma was unreal—like straight-up autumn vibes. Extra cinnamon sounds so right. Did you notice if they got even fluffier the next day or stayed the same?
Boring. They’re just biscuits with pumpkin. Should’ve added sugar or something—mine tasted kinda plain even with the spices.
Ugh I get it—pumpkin puree can be super mild. I usually add a little brown sugar (like 2–4 tbsp) or even a drizzle of honey on top after baking. Also, make sure your spices are fresh; cloves especially can go flat.
I made these and my kitchen smelled AMAZING. I served with honey butter and it was gone in like 10 minutes. Will be re-making for sure!
Five stars. Period. 🚀
400°F seems too hot? Mine browned super fast at 10 minutes. I’d check them earlier than 15 for sure.
I didn’t have buttermilk so I used regular milk with a splash of lemon. They were still tasty, but the texture was a bit drier. Still worth it though.
Good save! Lemon + milk can mimic the tang, but yeah, I’ve noticed it can bake up a little drier without the richness of true buttermilk. Next time you could add a tiny bit more milk (or even a spoon of yogurt) to keep the dough softer.