Pumpkin Biscuits

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Pumpkin Biscuits are a must-make recipe to serve with chili, soup or stew. Watch the video showing you how to make Pumpkin Biscuits, then scroll to the bottom of this post and print out the recipe so you can bake them at home.

Pumpkin Biscuits topped with butter and honey

There’s a reason I was long-ago dubbed “Recipe Girl.”  I’m a recipe hoarder.  I’m obsessed with cookbooks, leaving sticky notes on numerous pages with the intention of making every single recipe one of these days.  I subscribe to a ton of food magazines, and I scour them daily for new ideas and inspiration.  And I have been cutting out recipes from magazines since I was in high school, which means I have a lot of recipes filed away in every category you can imagine.

This Pumpkin Biscuits recipe has been in my collection forever.  It’s from one of my favorites:  Taste of Home.  I’ve had it sitting on my kitchen counter for weeks now, and I finally got around to making these a couple days ago.

How to Make Pumpkin Biscuits

How to make Pumpkin Biscuits:

It’s a super simple recipe to whip up quickly.  Just cut the butter into the dry ingredients, stir in the pumpkin and buttermilk, roll out, cut and bake.

Baking Pumpkin Biscuits

The recipe makes 8 biscuits.  This is good… since you’ll want to eat them ALL.

Pumpkin Biscuits fresh out of the oven

They puff up nicely in the oven, as any good biscuit should.

Pumpkin Biscuits brushed with melted butter

Fresh out of the oven, warm biscuits are brushed with plenty of melted butter.

stack of Pumpkin Biscuits topped with butter

I’m in love with these biscuits!  To give you an idea of what they’re like, the pumpkin just adds to the texture to keep them nice and tender.  There is no cinnamon or sugar or anything like that added to these biscuits.  They’re as flaky and buttery as your classic biscuit.

Pumpkin Biscuits topped with butter and honey
If you’re anything like me, you’ll want to drizzle your biscuits with honey too!  Warm out of the oven is best for these Pumpkin Biscuits!

Pumpkin Biscuits topped with butter and honey

These delicious Pumpkin Biscuits are good on their own… or for breakfast… or as a side to your warm bowl of soup.  You must make them and let me know if you love them as much as I do.  We’re only a family of three, but those 8 biscuits were gobbled up in just one dinner!

Pumpkin Biscuits topped with butter and honey

If you’re on the hunt for more fall recipes, you might also like to try my Caramelized Apple Tart or this Pumpkin French Toast Casserole. Iced Pumpkin Cookies, Candy Corn Cookies and Apple Cinnamon Baked Donuts are great fall recipes too!

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Pumpkin Biscuits

Delicious fall-themed pumpkin biscuits topped with butter and honey.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 biscuits
Calories 260kcal
Course Bread
Cuisine American
Keyword biscuits, pumpkin


  • 1 3/4 cups all purpose flour
  • 1/4 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 9 tablespoons (1 stick + 1 tablespoon) unsalted butter, divided
  • 3/4 cup unsweetened pumpkin puree
  • 1/3 cup buttermilk


  • Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray, or line with a silpat mat.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt and baking soda. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. In a small bowl, stir together the pumpkin and buttermilk; add to the crumb mixture and stir just until moistened.
  • Turn the dough onto a lightly floured surface; knead 8 to 10 times, adding a small sprinkle of flour here and there if needed. Pat or roll out to 1-inch thickness; cut with a floured 2-inch (or similar) biscuit cutter. Place cut biscuits 1-inch apart on a greased baking sheet (or a baking sheet lined with a silpat mat).
  • Bake for 18 to 22 minutes or until golden brown. Melt the remaining 1 tablespoon butter in a small bowl. Brush the melted butter over the biscuits. Serve warm.



Serving: 1biscuit | Calories: 260kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 196mg | Potassium: 225mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4005IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1.7mg
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Lori Lange of Recipe Girl

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  • Judy wrote:

    Can you freeze these pumpkin biscuits before you bake them?

    • Lori Lange wrote:

      I have not tried freezing them.

  • Maureen Baisden wrote:

    Also, for those who do not like pumpkin, sweet potato can be used (same amount).

    • Lori Lange wrote:

      Thanks for the tip!

  • Connie wrote:

    Lori, thank you sol much for sharing this AMAZING recipe ..pinned for safekeeping 🙂
    I do have a question for you. I made these yesterday &followed the recipe exactly as written however, my dough was pretty loose &sticky. I added about 1/2 cup more flower as I was kneading it on the cutting board & was able to Pat out the dough & cut them out (used a pumpkin shaped cookie cutter) cutting about 1-inch thickness &noticed the dough still being a bit sticky when cutting them out. I was afraid of adding too much more flour & overworking the dough b/c I didn’t want them to be dense & tough. They baked fine & the flavor was a HOMERUN! They just didn’t rise very big & fluffy as yours did in your photo, was kind of flat..we still loved em & enjoyed them w/homemade pumpkin butter I made in the Crock-Pot.. Any suggestions as to what I might do next time I make these (and there’s definitely gonna be a next time) lol. I want Big Fat Fluffiness like yours.. thanks again my friend 🙂

    • Lori Lange wrote:

      Oh gosh, I’m not sure… I didn’t have much of a problem with them being too sticky- just sprinkled in flour as I was kneading. It’s hard to say how to make them fluffier!

  • Carmen wrote:

    I was careful to measure properly as I excitedly pulled together all my ingredients, and even still, found the resulting mix to be more of a batter than a biscuit dough. I quickly add at least enough flour to get to a drop biscuit consistency and popped the formed biscuits back into the fridge to rechill before baking. They were excellent pumpkin drop biscuits, but not what I was hoping for as a result. I will have to play around with measurements and try again. Thanks for the inspiration 

  • Kayla wrote:

    I followed the recipe as listed and found the mixture to be too wet for biscuits! Did anyone else run into this issue?

  • Candida wrote:

    I had to physically restrain myself from eating the whole batch. So good!!

  • Vicki wrote:

    I tried these yesterday. I have never successfully made biscuits. I tried to go easy on the mixing of the dry and wet ingredients and didn’t stress out over the kneading, then formed the dough into a rectangle and used a dough scraper to cut into squares and scrape off my board. After 18 minutes, they were done. I added a bit of honey to the melted better that I brushed on the biscuits. They were great! My husband and I both loved them. They are not overly sweet.

    • Lori Lange wrote:

      great to hear!