If you’re craving pumpkin spice biscuits, this easy recipe will have you making the most comforting fall treat. With warm spices and pumpkin, it’s an ideal addition to any meal or cozy gathering.
This pumpkin spice biscuit recipe tackles issues like dense texture, lack of rise, quick prep without buttermilk, and easy storage for later use.
I remember the first time I tried my hand at biscuits; they ended up more like doughy rocks! But this recipe is my go-to for fluffy, soft pumpkin biscuits that actually turn out great without any buttermilk (perfect for busy weeks).
This recipe comes together in about 35 minutes, producing a batch of delicious, golden biscuits that have a tender texture. Trust me, once you give it a try, they’ll be a regular for any occasion.
If you enjoy baked goods with pumpkin, you’ll want to try my strawberry biscuits next on your baking list!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients.
- The recipe contains butter and buttermilk, so it is unsuitable for vegan diets.
- The recipe suits vegetarian diets as it contains no meat or animal-derived gelatin.
- This recipe does not meet keto or low-carb diets because of the flour and sugars used.
- The recipe is nut-free, containing no nuts or nut-based ingredients in the list provided.
Why You Will Love This Recipe
- Warm and Spicy Flavor Pumpkin spice biscuits offer a comforting blend of spices, including cinnamon and nutmeg, that evoke fall vibes with each bite. The pumpkin puree adds not just flavor but also a lovely golden hue, making them visually appealing.
- Perfectly Flaky Texture Thanks to the cold butter, these biscuits achieve that wonderful flaky texture you crave. When baked, the layers separate beautifully, creating a satisfying contrast with the soft inside.
- Quick and Easy Prep With just 15 minutes of prep time and straightforward steps, whipping up pumpkin spice biscuits is hassle-free. You’ll have fresh, warm biscuits on the table in under 40 minutes, making it an ideal choice for busy mornings or spontaneous gatherings.
- Make Ahead Convenience These biscuits keep well, so you can prepare a batch ahead of time and store them in the freezer. This means you can easily pull them out on a whim for those cozy fall evenings or surprise guests without much effort.
How to Make Pumpkin Spice Biscuits
- Prep Time: 15 minutes
- Cool Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin spice biscuits perfect for fall, featuring warm spices and a tender, flaky texture.
Ingredients
Scale
- 8 Tbsp (113 g) unsalted butter, cold
- 1/2 cup (120 ml) pumpkin puree (100% pumpkin without additives)
- 1/2 cup (120 ml) cold buttermilk or cream
- 2 cups (240 g) all-purpose flour
- 1 Tbsp (12 g) baking powder (ensure fresh)
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cardamom
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (0.5 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
Instructions
- Step 1: Preheat Your Oven: Set your oven to 450°F (232°C) and allow it to warm up completely before baking. Using an oven thermometer is recommended to ensure accurate temperature for proper biscuit rise.
- Step 2: Cut in Cold Butter: Slice the cold unsalted butter into small cubes. Keep the butter cold throughout this step to ensure a flaky and tender biscuit texture rather than dense or tough.
- Step 3: Mix Pumpkin and Buttermilk: In a small bowl, whisk together the pumpkin puree and cold buttermilk or cream until smooth. This aerates the mixture, adding lightness to help the biscuits rise.
- Step 4: Combine Dry Ingredients: Add the all-purpose flour, sugar, baking powder, salt, ground ginger, cinnamon, cardamom, cloves, allspice, and nutmeg to the bowl of a food processor. Pulse just enough to combine evenly (approximately 4–6 pulses). If mixing by hand, whisk all dry ingredients together thoroughly.
- Step 5: Add the Butter: Add the cold butter cubes to the dry ingredients. Pulse about 20 times or until the mixture resembles coarse crumbs with visible pea-sized pieces of butter. This creates the flaky layers essential to tender biscuits.
- Step 6: Incorporate Pumpkin Mixture: Slowly add the pumpkin and buttermilk mixture to the flour and butter mixture. Pulse or stir gently as you go, just until the dough comes together. Avoid over-mixing; the dough should be moist but not sticky. If too dry, add an extra tablespoon of buttermilk as needed.
- Step 7: Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch (20 cm) diameter disc. Keeping the dough thick allows for higher, tender biscuits.
- Step 8: Minimal Kneading: Knead the dough only a couple of times if necessary to bring it completely together. Over-kneading will toughen the biscuits.
- Step 9: Cut Out the Biscuits: Using a 2 1/2 inch (6.35 cm) biscuit cutter, press straight down into the dough without twisting. Twisting can seal edges and prevent proper rising. Place each biscuit on a baking sheet.
- Step 10: Chill the Cut Biscuits: Refrigerate the cut biscuits for about 20 minutes before baking. Chilling helps maintain flakiness and the shape of the biscuits during baking.
- Step 11: Bake Until Golden: Bake biscuits in the preheated oven at 450°F (232°C) for 12 minutes or until golden brown and risen. They should feel firm to the touch but not hard. For even baking, rotate the baking sheet 10 minutes into baking if edges brown too quickly.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to retain softness.
- Refrigeration: Keep in an airtight container in the refrigerator up to 7 days to maintain moisture and freshness.
- Freezing: Wrap each biscuit individually in plastic wrap or foil, and place in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- If dough is sticky during shaping, dust hands with all-purpose flour, approximately 1 tablespoon as needed.
- Use fresh baking powder, ideally within 6 months of purchase, to ensure proper rise.
- Ensure the buttermilk or cream is cold and measured at 1/2 cup (120 ml) to avoid dense or flat biscuits.
- Refrigerate cut biscuits for 20 minutes to prevent spreading during baking, helping biscuits hold their shape.
- If biscuit edges brown too quickly, rotate the baking tray halfway through baking.
- Press biscuit cutter straight down without twisting to avoid sealing edges, which inhibits rising.
Nutrition
- Serving Size: 1 biscuit
- Calories: Not explicitly provided
- Sugar: Not explicitly provided
- Sodium: Not explicitly provided
- Fat: Not explicitly provided
- Saturated Fat: Not explicitly provided
- Unsaturated Fat: Not explicitly provided
- Trans Fat: Not explicitly provided
- Carbohydrates: Not explicitly provided
- Fiber: Not explicitly provided
- Protein: Not explicitly provided
- Cholesterol: Not explicitly provided
Ingredient Notes
- Pumpkin puree: Use canned pumpkin or homemade puree; just make sure it’s 100% pumpkin without additives. This keeps the biscuits moist and flavorful.
- All-purpose flour: A good quality all-purpose flour gives structure. For a lighter texture, sift it before measuring. For gluten-free, use a good measure-for-measure blend.
- Brown sugar: Light or dark brown sugar works well; it adds moisture and depth of flavor. Use packed sugar for better sweetness in each bite.
- Granulated sugar: It helps the biscuits rise and adds a slight crunch to the edges. Look for pure sugar without additives.
- Baking powder: Make sure it’s fresh for proper lift. Baking powder activates when wet, so add it right before mixing.
- Baking soda: This contributes to the biscuits’ rise and helps them spread. It’s best to use aluminum-free if you can find it for a cleaner taste.
- Pumpkin spice blend: A mix of cinnamon, nutmeg, ginger, and cloves gives those warm autumn flavors. Grab a good pre-mixed brand or make your own!
- Butter: Use unsalted butter for better control of saltiness. Chilling it first helps achieve flaky layers and rich, buttery taste.
- Buttermilk: This adds tenderness and moisture. If you don’t have it, mix milk with a splash of vinegar and let it sit for a few minutes.
Recipe Tips
- If your dough feels too sticky when shaping, dust your hands with all-purpose flour before handling, adding about 1 tablespoon as needed.
- For biscuits that don’t rise properly, ensure your baking powder is fresh, checking the expiration date before use, ideally within 6 months.
- If biscuits appear too dense after baking, consider using cold buttermilk or cream, ensuring it’s precisely 1/2 cup for best results.
- When biscuits spread too much, refrigerate the cut biscuits for 20 minutes before baking to help them hold their shape better.
- If edges brown too quickly, rotate the baking tray 10 minutes into baking, ensuring even cooking without burning the exterior.
Serving Suggestions
Serve with warm maple butter or a dollop of whipped cream. Pair with caramelized apples or a fresh green salad.
Use to make breakfast sandwiches or brunch casseroles. Add to charcuterie boards or enjoy with a fruit compote.
Top with a sprinkle of cinnamon sugar or drizzle with honey. Finish with a scoop of vanilla ice cream for added treat.
Recipe variations
- You can use canned pumpkin puree instead of fresh pumpkin for pumpkin spice biscuits. Either pumpkin or butternut squash puree works well to keep moist texture and flavor.
- Add 1/4 cup chopped pecans or walnuts to the dough for extra crunch. Add 1/3 cup dried cranberries to introduce a subtle tartness that complements the spices.
- Either cold buttermilk or cream can be used to activate the baking powder in the recipe. If using cream, consider thinning it slightly with water for better dough consistency.
- If doubling this recipe, use 4 cups flour and 1 cup pumpkin puree. For a smaller batch, halve the ingredients but maintain the 2 1/2 inch biscuit cutter size. This joins my Blueberry Butter Swim Biscuits in our biscuit recipe collection.
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How to Store?
To keep your pumpkin spice biscuits fresh and delicious, follow these storage tips:
Room Temperature: Place pumpkin spice biscuits in an airtight container at room temperature up to 2 days, keeping them soft and ready to eat.
Refrigeration: Store pumpkin spice biscuits in an airtight container in the refrigerator up to 7 days, preserving moisture and slowing spoilage.
Freezing: Wrap pumpkin spice biscuits individually in plastic wrap or aluminum foil, then freeze in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Chocolate Old Fashioned Doughnuts
- Creme Brulee Donuts
If you enjoyed this Pumpkin Spice Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
