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Pumpkin Biscuits

Here’s a must-make recipe to serve with chili, soup or stew:  Pumpkin Biscuits

Pumpkin Biscuits

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.

Pumpkin Biscuits Prep

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.

Pumpkin Biscuits Prep 1

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

Pumpkin Biscuits Prep 2

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

Pumpkin Biscuits Prep 3

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

Pumpkin Biscuits Recipe
And if you’re anything like me, you’ll want to drizzle your biscuits with honey too!

Pumpkin Biscuits Prep 4

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!

Yield: 8 biscuits

Prep Time: 20 min

Cook Time: 20 min

Pumpkin Biscuits


1 3/4 cups Gold Medal® All-Purpose Flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) + 1 tablespoon butter, divided
3/4 cup unsweetened pumpkin puree
1/3 cup buttermilk


1. Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray, or line with a silpat mat.

2. 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.

3. 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).

4. 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.

SOURCE: (adapted barely from Taste of Home)

Here are a few more biscuit recipes on the blogs you might enjoy:
Cheddar and Jalapeno Biscuits by Simply Recipes
Red Lobster Cheddar Bay Biscuits by Rasa Malaysia
How to Make Light and Flaky Buttermilk Biscuits by RecipeGirl
Greek Yogurt Biscuits by Lovely Little Kitchen


  1. postedNov 11, 2014 4:16 AM
    La Torontoise

    Lori, now I know what the focus of my weekend with the family will be!! We love baking together and I will experiment with this recipe: -)

    Lori, I felt touched when reading your note about the hand-written notes… I, too, have my Post-it notes all over the place in my kitchen; hard to organize at times, as I get many interruptions from our little son….you can imagine my creative chaos: -) and I feel good about not being alone in this kind of Post-It dominated kitchen experience!

    Have a great week!

  2. postedNov 11, 2014 4:23 AM

    Oh yes, I’ll want to drizzle these perfectly puffy buiquits with honey. Delish. Taste of Home is where I get the majority of recipes that I actually makes and they always turn out as Homeruns! I love the section where readers send in their recipes (the family heirlooms ones) those turn out awesome. Thanks for sharing, I hadn’t seen this one.

  3. postedNov 11, 2014 5:52 AM

    I am going to be craving these pumpkin biscuits for the rest of the day. They look great.

  4. postedNov 11, 2014 6:06 AM

    Oh, Lori! These biscuits are absolutely perfect! The height and the shape – gorgeous! These would be perfect for Thanksgiving!

  5. postedNov 11, 2014 6:56 AM

    Well these look freaking delicious! I’m a HUGE pumpkin lover. I’m thinking about making them with white whole wheat flour for thanksgiving! Mmmm.

  6. postedNov 11, 2014 7:11 AM

    LORI! These are fantastic. I’d eat 10, no joke.

  7. postedNov 11, 2014 7:43 AM

    We love pumpkin biscuits – in fact I almost made them this weekend but then decided I loved them too much and it probably wouldn’t be a good decision for me in the end, weight loss wise 🙂

  8. postedNov 11, 2014 8:39 AM

    I wouldn’t be able to stop eating these, especially with that honey on there. Love ’em!

  9. postedNov 11, 2014 8:43 AM

    These biscuits look so flaky and delicious! They’d be the perfect side to soup or chili, and I love that pumpkin twist!

  10. postedNov 11, 2014 11:15 AM

    I LOVE honey on my biscuits…with a side of mashed potatoes 😉 Love that you incorporated pumpkin to make these festive!

  11. postedNov 11, 2014 11:30 AM

    Honey!! Love it 🙂 Looks perfect on these fluffy biscuits!

  12. postedNov 11, 2014 12:32 PM

    oh my gawd, these biscuits!! Totally pinning and trying these for before or during Thanksgiving!! they look fabulous. . esp with the butter and honey!!

  13. postedNov 11, 2014 1:00 PM

    I hear ya recipe girl!! I’m a recipe hoarder too, I cut back on magazines a couple years ago but I’ve been missing them, and my big ole binder I store the tear outs.
    I have never made biscuits from scratch! My family would loooove these!

  14. postedNov 11, 2014 1:05 PM

    Great way to dress up a biscuit, delicious!

  15. postedNov 11, 2014 1:55 PM

    I love that this recipe makes just 8. It’s the perfect number for my family. I’m with you on the honey but I’d add a pat or two of butter as well!

  16. postedNov 11, 2014 4:53 PM

    Just look at that texture! These are stunning and would be wonderful with so many fall/winter soups.

  17. postedNov 11, 2014 4:58 PM

    I was thinking as I read this post how good these would be with honey and low and behold you did it too. Looks amazing!!

  18. postedNov 11, 2014 8:13 PM

    Oh my gosh, that dripping honey! Wow, what a shot Lori!! And perfect for Thanksgiving 🙂

  19. postedNov 11, 2014 9:14 PM

    I too have been a recipe/cookbook/food magazine collector since I was a teenager! Cookbooks are a souvenir must wherever we travel.
    These biscuits look amazing and I think my family would love them for our Thanksgiving dinner. Hmm..maybe stuffed with cranberry sauce! Thanks for another great recipe..girl! 😉

  20. postedNov 12, 2014 1:50 PM

    I’m dying over here – these look divine! Mmmmmmm!! Pinned!

  21. postedNov 13, 2014 3:32 AM
    La Torontoise

    Lori, I could not wait for the weekend to come. Was so impatient that I made the biscuits last night. I used olive oil, as we are ‘butter-conscious’. Most ingredients were organic.
    The biscuits turned out well and the family loved them on the table this morning. I’m willing to repeat the experience this weekend and share it with friends. To this end, I have two questions that I thought you could help me with:

    1. My butternut pumpkin produced somewhat more fluid than you had in your dough. In my case, the resulting dough was so watery that I could not make proper cuts. What should I do in this case? Add flour? Until I get the texture on your picture? I have no experience in making any biscuits myself and therefore did not know what to do…

    2. What kind of honey would you suggest for the topping? I figured out, our honey had a very intense flavor on its own and it dominates the taste. In particular, if we put the honey, we no longer feel the taste of pumpkin.
    The honey I had here is of two types: orange and chestnut. We also tried organic agave syrup, it taste well, but it’s more fluid and therefore creates a different look.

    I look forward to hearing more from you on this. Thank you so much!!!
    Warm greetings from Europe: -)

    • postedNov 13, 2014 8:56 AM

      I believe the problem is that olive oil was used in place of butter. This would make the dough too wet… and you need a dry texture to make biscuits. I wouldn’t say that the biscuits have an overwhelming pumpkin flavor, and I’d say use any honey that you enjoy!

  22. postedNov 14, 2014 11:58 AM

    I would love to make these, but I don’t ever buy buttermilk because no one would ever drink it, and I don’t really want to go through the process of “making” it. Is there substitute I could use that would get good results?

  23. postedNov 14, 2014 5:32 PM

    These are gorgeous! And just how I like my biscuits … buttery and smothered with honey!

  24. postedNov 15, 2014 2:20 AM

    These are outstanding. I wish I could get in the mood to use a biscuit cutter. I always make mine square by cutting them with a bench scraper. That way I don’t have to fiddle with the leftovers. I think these might deserve a round shape.

  25. postedNov 16, 2014 1:26 PM

    So glad you shared this recipe. It is one that I must try!


  26. postedSep 7, 2015 5:19 PM


    I followed the recipe to a tee and my burned! ???? I even baked them on the lower side. (18 min)

    What did I do wrong?

    • postedSep 14, 2015 5:21 AM

      I’m not sure!

  27. postedOct 9, 2015 2:53 AM

    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.

    • postedOct 10, 2015 5:54 PM

      great to hear!

  28. postedOct 13, 2015 12:11 PM

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

  29. postedOct 26, 2015 3:49 PM

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

  30. postedOct 24, 2016 4:59 AM

    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 

  31. postedOct 24, 2016 5:13 PM

    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 🙂

    • postedOct 28, 2016 9:18 AM

      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!

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