There is something utterly magical about warm, tender pumpkin biscuits perfumed with cozy autumnal spices, and this Pumpkin Spice Biscuits Recipe delivers exactly that comforting experience. Each bite bursts with a perfect balance of fluffy, flaky texture and rich pumpkin flavor, enhanced by a blend of warming spices like cinnamon, nutmeg, and ginger. Whether you’re craving a seasonal breakfast treat or a delightful snack to share over good conversation, these biscuits will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these irresistible Pumpkin Spice Biscuits Recipe a reality. Each component plays a crucial part—from the cold unsalted butter ensuring flaky layers, to the vibrant pumpkin puree that infuses moistness and color, and the symphony of spices bringing that unmistakable fall aroma to life.
- Cold unsalted butter (8 Tbsp/113g): Key for flaky, tender biscuits—keep it chilled and cut into small cubes.
- Pumpkin puree (1/2 cup/120ml): Use pure pumpkin without additives to give a moist texture and natural sweetness.
- Cold buttermilk or cream (1/2 cup/120ml): Adds tang and tenderness while activating baking powder for lift.
- All-purpose flour (2 cups/240g): The base of your biscuit, providing structure without heaviness.
- Baking powder (1 Tbsp/12g): Freshness matters here—it’s what makes your biscuits rise beautifully.
- Salt (1 tsp/6g): Balances flavors and enhances the spices’ depth.
- Sugar (1 tsp/4g): Just enough sweetness to highlight the pumpkin and spices.
- Ground ginger (1/2 tsp/1g): Adds a bright, spicy warmth.
- Ground cinnamon (1/4 tsp/0.5g): Classic autumn spice, soft and sweet.
- Ground cardamom (1/4 tsp/0.5g): A subtle floral note to elevate flavor complexity.
- Ground cloves (1/4 tsp/0.5g): Deep, aromatic spice bringing richness.
- Ground allspice (1/4 tsp/0.5g): Adds a cozy blend of cinnamon, nutmeg, and clove hints.
- Ground nutmeg (1/4 tsp/0.5g): Slightly sweet and nutty, perfectly finishing the spice blend.
How to Make Pumpkin Spice Biscuits Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 450°F (232°C), ensuring it reaches the right temperature before the biscuits go in. Using an oven thermometer can make a huge difference to that perfect, golden rise we all crave.
Step 2: Cut in Cold Butter
Slice your cold unsalted butter into small cubes and keep it chilled throughout. Cutting in cold butter is the secret to flaky layers, so take your time—warm butter means dense biscuits, and we definitely don’t want that!
Step 3: Mix Pumpkin and Buttermilk
In a small bowl, whisk your pumpkin puree with the cold buttermilk or cream until smooth. This gentle aeration helps create a light batter that encourages your biscuits to rise just right.
Step 4: Combine Dry Ingredients
In a food processor, add your flour, sugar, baking powder, salt, and spices. Pulse just enough to mix thoroughly—don’t overdo it, as you want every bite to have those lovely bursts of aromatic spice.
Step 5: Add the Butter
Add those beautiful cold butter cubes to the dry mix and pulse about 20 times until the texture looks like coarse crumbs dotted with pea-sized butter pieces. This creates those dreamy flaky pockets everyone loves in a great biscuit.
Step 6: Incorporate Pumpkin Mixture
Slowly pour in the pumpkin and buttermilk mixture, pulsing or stirring gently until the dough comes together. It should be moist but not sticky—adding a splash more buttermilk if needed. Avoid overmixing to keep the texture tender.
Step 7: Shape the Dough
Turn your dough out onto a lightly floured surface and pat it into a thick 8-inch disc. Thickness is key here, as it helps your biscuits stay tall and fluffy after baking.
Step 8: Minimal Kneading
Knead the dough just a few times to bring it fully together, being mindful not to overwork it. Gentle handling means soft, tender biscuits instead of tough ones.
Step 9: Cut Out the Biscuits
Using a 2 1/2 inch biscuit cutter, press straight down without twisting to preserve biscuit edges that help them rise. Place each biscuit on a baking sheet, giving them space to puff up.
Step 10: Chill the Cut Biscuits
Pop the cut biscuits into the refrigerator for about 20 minutes before baking. This chilling step makes sure they stay flaky and hold their shape in the oven.
Step 11: Bake Until Golden
Bake your Pumpkin Spice Biscuits Recipe in the hot oven for around 12 minutes. They should come out golden brown, risen, and firm to the touch but still soft inside. Rotate the pan halfway through to make sure they bake evenly.
How to Serve Pumpkin Spice Biscuits Recipe
Garnishes
These biscuits are fantastic on their own but shine even brighter with a pat of honey butter, a drizzle of maple syrup, or a sprinkle of cinnamon sugar. Fresh whipped cream or a dab of cream cheese frosting can turn them into an indulgent treat.
Side Dishes
Serve alongside a steaming bowl of spiced soup or a crisp salad for a hearty yet balanced meal. They’re a perfect companion to roasted vegetables or a savory breakfast spread with eggs and bacon.
Creative Ways to Present
For a festive touch, slice biscuits in half and build layers with apple butter and sliced pears or chutneys. You can also transform them into mini sandwich sliders with turkey and cranberry sauce for a seasonal twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Spice Biscuits Recipe in an airtight container at room temperature for up to 2 days to keep them soft and fresh. Avoid refrigeration as it tends to dry them out.
Freezing
For longer storage, freeze unbaked cut biscuits arranged on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time to enjoy fresh, flaky biscuits anytime.
Reheating
Reheat biscuits gently in a warm oven or toaster oven at 300°F until warmed through to bring back that fresh-baked texture and aroma. Avoid microwaving directly as it can make them tough or chewy.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Just make sure it’s 100% pure pumpkin puree without any added spices or sugars to maintain the right texture and flavor balance.
What if I don’t have buttermilk?
You can easily substitute with regular milk mixed with a tablespoon of lemon juice or vinegar, letting it sit for 5 minutes to curdle slightly.
Can I make these biscuits gluten-free?
With some experimentation replacing all-purpose flour with a gluten-free blend suited for baking, you can create a delightful gluten-free version, but results may vary on texture.
Why do I need to keep the butter cold?
Keeping butter cold ensures it creates steam bursts during baking, which forms those flaky layers essential to tender biscuits.
Can I add cheese or herbs to this Pumpkin Spice Biscuits Recipe?
While traditional versions focus on sweet spices, adding sharp cheddar or fresh herbs can create a delicious savory twist if you want to mix things up!
Final Thoughts
If you’re searching for a cozy, flavorful treat that captures the essence of fall, I encourage you to dive into this Pumpkin Spice Biscuits Recipe. The warm spices and tender crumb will win you over bite after bite. Trust me, once you try these biscuits, they’ll quickly become your go-to comfort food during pumpkin season and beyond.
Print
Pumpkin Spice Biscuits Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Spice Biscuits combine the warm flavors of fall spices with tender, flaky biscuit layers, perfect for a seasonal breakfast or snack. Made with pure pumpkin puree and a blend of aromatic spices, these biscuits are baked to golden perfection, offering a soft yet slightly crisp texture that’s irresistibly satisfying.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Minimal Kneading: Knead the dough only a couple of times if necessary to bring it completely together. Over-kneading will toughen the biscuits.
- 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.
- 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.
- 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
- Keep the butter very cold to achieve flaky biscuits.
- Do not over-mix or over-knead the dough to prevent tough biscuits.
- Press the biscuit cutter straight down without twisting to allow proper rising.
- Chilling the biscuits before baking helps maintain their shape and flakiness.
- If the dough feels too dry, add an extra tablespoon of buttermilk gradually.
