Name: Flaky Pumpkin Biscuits for Cozy Fall Moments
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 2 cups all-purpose flour (Can be substituted with gluten-free flour); 1 tablespoon brown sugar (Can use granulated sugar for a lighter flavor); 1 tablespoon baking powder (Do not substitute without adjustments); 0.5 teaspoon salt (Enhances flavor); 0.5 teaspoon baking soda (Omit if not using buttermilk); 8 tablespoons unsalted butter (Use chilled and cut into small pieces); 1 cup unsweetened pumpkin puree (Sweet potato puree can be used instead); 0.5 cup buttermilk (Can substitute with milk mixed with vinegar or lemon juice)

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As the vibrant hues of autumn blanket our surroundings, there’s something wonderfully nostalgic about the scent of baking wafting through the kitchen. That’s where these Flaky Pumpkin Biscuits come into play. Whipping up a batch is a breeze, requiring just a handful of ingredients and minimal prep time—perfect for those cozy fall evenings when you crave something heartwarming. Not only are these pumpkin biscuits a delightful addition to your seasonal menu, but they also pair beautifully with comforting soups and hearty chili, ensuring you have a cozy meal ready in no time. So, are you ready to dive into the deliciousness of these pumpkin-packed delights? Let’s get started!

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Why are Pumpkin Biscuits a Must-Try?

Irresistible Flavor: The combination of pumpkin and warm spices creates a comforting, flavorful experience perfect for fall.
Super Quick Prep: With just a handful of ingredients, you’ll have delicious, flaky biscuits in no time.
Versatile Enjoyment: Great as a side with chili or served for breakfast with honey or jam—these biscuits shine on any table!
Perfect Texture: Each bite is tender and flaky, offering a delightful contrast that’s simply irresistible. Experience the joy of homemade biscuits with this easy recipe, and for more delicious options, don’t miss my Breakfast Protein Biscuits.

Pumpkin Biscuits Ingredients

• Here’s everything you need to create delicious pumpkin biscuits!

For the Dough

All-purpose flour – Provides essential structure and can be substituted with gluten-free flour for a gluten-free version.
Brown sugar – Adds a warm sweetness; for a lighter flavor, granulated sugar can be used, but it alters the taste slightly.
Baking powder – A must-have leavening agent for the biscuits to rise; do not substitute without adjustments.
Salt – Enhances the overall flavor, balancing the sweetness perfectly.
Baking soda – Works with acidic ingredients for added lift; omit if not using buttermilk or an acidic substitute.
Unsalted butter – Contributes to a flaky texture and richness; can use margarine or coconut oil for a dairy-free option.
Unsweetened pumpkin puree – Adds moisture and subtle pumpkin flavor; sweet potato puree can be swapped for a different taste.
Buttermilk – Adds tang and moisture; substitute with regular milk mixed with a splash of vinegar or lemon juice if needed.

These Pumpkin Biscuits are not only quick and simple but will also make your fall cooking magical! Happy baking!

Step‑by‑Step Instructions for Pumpkin Biscuits

Step 1: Preheat the Oven
Begin by preheating your oven to 425°F (218°C). This high temperature is essential for achieving those perfectly flaky Pumpkin Biscuits. While the oven is heating, prepare a baking sheet by greasing it with butter or lining it with a silpat mat to prevent sticking.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and baking soda until well mixed. This creates a nice base for your Pumpkin Biscuits, ensuring a consistent texture. As you combine these dry ingredients, look for even coloration and no lumps to set the stage for a fluffy result.

Step 3: Cut in the Butter
Add 8 tablespoons of unsalted butter, chilled and cut into small pieces, into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You’ll know it’s ready when you see a sandy texture with small butter clumps, which will contribute to the biscuits’ flakiness.

Step 4: Mix Pumpkin and Buttermilk
In a separate bowl, combine the unsweetened pumpkin puree and buttermilk until smooth. This flavorful mixture will add moisture and that signature pumpkin taste to your biscuits. Once combined, pour this pumpkin and buttermilk mixture into the dry ingredients, stirring gently until just moistened—be careful not to overmix!

Step 5: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead it gently 8 to 10 times, incorporating extra flour if needed to handle any stickiness. Your goal here is to form a cohesive dough while maintaining a light touch to keep the texture tender. It should feel soft yet hold together nicely as you work with it.

Step 6: Roll and Cut the Biscuits
Roll or pat out the dough to about 1-inch thickness using a rolling pin or your hands. Once flattened, use a biscuit cutter to cut out shapes, placing them about 1 inch apart on the prepared baking sheet. Ensure the edges are clean for a better rise during baking, making each Pumpkin Biscuit perfectly shaped.

Step 7: Bake the Biscuits
Slide the baking sheet into the preheated oven and bake for 18 to 22 minutes. Look for a golden-brown hue on the tops of the biscuits to indicate they are done. The warm and inviting aroma will fill your kitchen, promising deliciousness!

Step 8: Brush with Butter and Serve
Once baked to golden perfection, remove the Pumpkin Biscuits from the oven. Brush each warm biscuit with the remaining melted butter to enhance flavor and give a glossy finish. Serve them warm, either on their own or paired with your favorite chili or soup—a delightful treat for any fall gathering!

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Expert Tips for Perfect Pumpkin Biscuits

Gentle Kneading: Handle the dough with care; overworking it can lead to tough biscuits instead of the desired flaky texture.
Adjusting Stickiness: If your dough is too sticky, sprinkle in additional flour, kneading just until it comes together—you want it soft but manageable.
Warm Ingredients: Ensure the butter is cold and the buttermilk at room temperature for the best rise and fluffy Pumpkin Biscuits.
Storage Success: Store leftover biscuits in an airtight container, but for best flavor, enjoy them fresh. Freeze unbaked biscuits for quick meals later!
Customize with Spices: Feel free to add cinnamon or nutmeg to the dough for an extra touch of fall flavors that complement the pumpkin beautifully.

What to Serve with Flaky Pumpkin Biscuits

As the warm, buttery aroma of pumpkin biscuits fills your kitchen, the possibilities for a comforting meal extend beyond the biscuits themselves.

Hearty Chili: This classic pairing enhances the biscuits with rich, spicy flavors, making each bite a delightful harmony.
Creamy Butternut Squash Soup: The smooth texture and sweetness of the soup perfectly complement the earthy undertones of the pumpkin biscuits.
Garlic Roasted Vegetables: A medley of colorful veggies brings a fresh crunch and a hint of sweetness that elevates your meal.
Apple Crisp: End your cozy feast on a sweet note with this warm dessert, perfectly balancing the savory flavors of your main dish.
Fresh Salad with Nuts: A crisp salad, topped with toasted nuts, introduces a lovely crunch and freshness that beautifully contrasts with the soft biscuits.
Cinnamon Butter: Spread this sweet and spiced butter on warm biscuits for an incredibly comforting breakfast or snack.
Mulled Cider: Sip on this warm, spiced beverage to create a cozy atmosphere while enjoying your festive feast.
Pumpkin Spice Latte: Perfect for accompanying breakfast biscuits, this classic fall drink ties the whole pumpkin theme together delightfully!

How to Store and Freeze Pumpkin Biscuits

Room Temperature: Keep baked pumpkin biscuits in an airtight container at room temperature for up to 3 days to maintain their freshness and flavor.

Fridge: If you prefer, you can refrigerate the biscuits for up to 1 week; however, this may slightly alter their texture.

Freezer: Freeze unbaked pumpkin biscuits individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Reheating: To reheat baked biscuits, warm them in the oven at 350°F (175°C) for about 10 minutes until heated through and slightly crispy on the outside.

Make Ahead Options

These Flaky Pumpkin Biscuits are perfect for busy cooks looking to simplify their meal prep! You can prepare the dough up to 24 hours in advance by following the initial steps, then refrigerate it wrapped tightly in plastic wrap to prevent drying out. When you’re ready to bake, simply roll and cut the biscuits, and follow the baking instructions straight from the fridge—just add an extra minute or two to the baking time. Alternatively, you can bake the biscuits ahead of time and store them in an airtight container at room temperature for up to 3 days. Reheat them in a 350°F (175°C) oven for a few minutes before serving to enjoy that freshly baked taste once again! These make-ahead strategies ensure you have delightful Pumpkin Biscuits ready whenever you need a cozy addition to your fall meals.

Pumpkin Biscuits Variations & Substitutions

Feel free to get creative and make these pumpkin biscuits your own with delightful variations!

Sweet Potato: Swap pumpkin puree for sweet potato puree for a different flavor profile that still celebrates fall’s harvest.
Herb-Infused: Add rosemary or thyme to the dough for a savory touch that pairs perfectly with soups. Just a hint of earthiness will elevate your biscuits’ flavor beautifully.
Cheddar Cheese: Incorporate shredded cheddar cheese into the dough for a cheesy twist that balances the sweetness of the pumpkin. It adds a wonderful savory depth!
Spice Boost: For warmth, sprinkle in a teaspoon of cinnamon or nutmeg to enhance the fall flavor profile. This twist will make your kitchen smell divine while baking.
Dairy-Free: Replace buttermilk with any non-dairy milk and a splash of vinegar or lemon juice to make a creamy dairy-free version. Check out my recipe for Breakfast Protein Biscuits for more dairy-free inspiration!
Add-Ins: Mix in chopped nuts or dried herbs like sage or chives for added texture and a unique flavor boost. Each bite can become a surprising delight!
Spicy Kick: Elevate your biscuits with a dash of cayenne pepper or crushed red pepper flakes if you’re looking for some heat. It’s a fun way to surprise your taste buds!
Granulated Sugar: If you prefer a lighter sweetness, swap out brown sugar for granulated sugar. Just remember, it will slightly change the flavor, but it can also brighten the overall taste!

Feel inspired? With these simple tweaks, your pumpkin biscuits will cater to all taste buds at the table!

Pumpkin Biscuits Recipe FAQs

What type of pumpkin is best to use for these biscuits?
For the best flavor, I recommend using canned unsweetened pumpkin puree, as it has a smooth texture and rich taste. If you prefer a more natural option, you can roast and puree fresh sugar pumpkins, which will give you a fresher flavor profile.

How should I store leftover Pumpkin Biscuits?
Keep your baked pumpkin biscuits in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider freezing them! Simply wrap the biscuits in plastic wrap and place them in a freezer bag for up to 3 months.

Can I freeze unbaked Pumpkin Biscuits?
Absolutely! To freeze unbaked biscuits, place them on a baking sheet in a single layer and freeze for about an hour until solid. Then, transfer them to a freezer bag and label with the date. Bake them straight from the freezer, adding an extra 2-4 minutes to the bake time for that perfectly fresh result.

What should I do if my pumpkin biscuit dough is too sticky?
If your dough feels sticky while kneading, don’t fret! Simply sprinkle a little more all-purpose flour onto your work surface and gently knead it in until the dough reaches a non-sticky consistency. Remember, handle it lightly to maintain the biscuits’ flaky texture.

Are Pumpkin Biscuits suitable for vegetarians or those with allergies?
Yes! These pumpkin biscuits are vegetarian-friendly. If you have allergies, be mindful of substitutions: use gluten-free flour for a gluten-free option and coconut oil instead of butter for a dairy-free version. Always check labels for potential allergens related to specific ingredients.

How long do freshly baked Pumpkin Biscuits last in the fridge?
Freshly baked pumpkin biscuits can be stored in the fridge for up to 1 week. However, reheating them might alter their texture slightly, so I recommend enjoying them at room temperature or warming them in the oven for a few minutes if stored in the fridge.