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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  • Maureen wrote:

    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.

  • Nicole wrote:

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

  • Susan wrote:

    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?

  • La Torontoise wrote:

    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: -)

    • Lori Lange wrote:

      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!

  • Karen @ Sugartown Sweets wrote:

    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! 😉

  • Chelsea @chelseasmessyapron wrote:

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

  • Emily @ Life on Food wrote:

    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!!

  • Marissa | Pinch and Swirl wrote:

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

  • kelley wrote:

    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!

  • Aggie wrote:

    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!

  • Alice @ Hip Foodie Mom wrote:

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

  • Averie @ Averie Cooks wrote:

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

  • Jennifer @ Show Me the Yummy wrote:

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

  • marcie wrote:

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

  • Matt Robinson wrote:

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

  • Kristen wrote:

    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 🙂

  • Monique @ Ambitious Kitchen wrote:

    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.

  • Anna @ Crunchy Creamy Sweet wrote:

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

  • Laura @ Raise Your Garden wrote:

    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.

  • La Torontoise wrote:

    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!