Nothing says cozy like a batch of warm, fluffy, and irresistibly flavorful pumpkin treats, and this Pumpkin Spice Biscuits Recipe is just the ticket to bring that autumnal magic to your kitchen. These biscuits are a delightful twist on the classic, with the soft sweetness of pumpkin puree perfectly complemented by a symphony of warming spices—think cinnamon, nutmeg, and cloves—all baked into tender layers of flaky joy. Whether you’re planning a festive brunch or just craving something a bit special to enjoy with your morning coffee, these biscuits deliver comfort and flavor in every bite.
Ingredients You’ll Need
This Pumpkin Spice Biscuits Recipe shines because of its simple yet essential ingredients, each chosen to build perfect texture, richness, and a warm flavor profile that will keep you coming back for more.
- 8 Tbsp (113 g) unsalted butter, cold: Cold butter is key for flaky layers, so keep it chilled until you’re ready to work it in.
- 1/2 cup (120 ml) pumpkin puree: Use 100% pure pumpkin without additives for vivid color and authentic pumpkin flavor.
- 1/2 cup (120 ml) cold buttermilk or cream: Adds moisture and tang, helping the biscuits rise with tender crumb.
- 2 cups (240 g) all-purpose flour: The sturdy base that holds everything together and gives structure.
- 1 Tbsp (12 g) baking powder: Freshness is crucial here to get those biscuits puffed up and airy.
- 1 tsp (6 g) salt: Balances the sweetness and enhances all the flavors.
- 1 tsp (4 g) sugar: Just the right touch to bring out the spices and pumpkin.
- 1/2 tsp (1 g) ground ginger: Adds a gentle warmth that mates beautifully with the pumpkin.
- 1/4 tsp (0.5 g) ground cinnamon: A classic spice that defines fall-flavored baking.
- 1/4 tsp (0.5 g) ground cardamom: Provides a subtle citrusy note for complexity.
- 1/4 tsp (0.5 g) ground cloves: Adds depth and that unmistakable holiday spice aroma.
- 1/4 tsp (0.5 g) ground allspice: Complements the other spices with a blend of cinnamon, nutmeg, and clove hints.
- 1/4 tsp (0.5 g) ground nutmeg: Rounds out the spice mix with its sweet and nutty nuances.
How to Make Pumpkin Spice Biscuits Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 450°F (232°C). Letting it fully preheat is crucial because a hot oven jumpstarts the rising process, leading to perfect biscuit fluffiness and golden crust. If you can, use an oven thermometer to ensure accuracy; it makes all the difference.
Step 2: Cut in Cold Butter
Cut your unsalted butter into small cubes and keep it as cold as possible. When you mix that cold butter into the dry ingredients, it creates pockets of steam during baking that make those irresistible flaky layers you want in a biscuit.
Step 3: Mix Pumpkin and Buttermilk
In a small bowl, whisk together the pumpkin puree and cold buttermilk or cream until smooth and airy. This step introduces air into the mixture, giving your biscuits an extra lift and a moist, tender crumb.
Step 4: Combine Dry Ingredients
Place your flour, sugar, baking powder, salt, and all the warm spices (ginger, cinnamon, cardamom, cloves, allspice, and nutmeg) in a food processor and pulse a few times to blend. If you don’t have a food processor, a thorough whisking by hand works just as well. This step ensures even spice distribution and a consistent texture throughout.
Step 5: Add the Butter
Add those cold butter cubes to the dry mix and pulse about 20 times or until you see the mixture resembles coarse crumbs dotted with little bits of butter no bigger than peas. This irregular texture is exactly what you want to achieve tender, flaky biscuits when baked.
Step 6: Incorporate Pumpkin Mixture
Spoon the pumpkin and buttermilk blend slowly into your flour and butter mix, pulsing or stirring gently just until a moist dough comes together. Resist the urge to overwork the dough here, or your biscuits could turn dense. The dough should be soft but not sticky—add a splash more buttermilk if it feels too dry.
Step 7: Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch (20 cm) wide disc. Keep it thick enough to give your biscuits a tender rise. The shape sets the foundation for those classic fluffy mounds of biscuit goodness.
Step 8: Minimal Kneading
Gently knead the dough just a couple of times if needed to bring it together fully. Over-kneading toughens the dough and defeats the purpose of those delicate, flaky layers we’re trying to create.
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 the cutter can seal edges and stop the biscuits from rising properly. Lay each biscuit on a baking sheet, leaving a little space between them.
Step 10: Chill the Cut Biscuits
Pop the biscuits into the fridge for about 20 minutes before baking. Chilling helps maintain the shape and makes sure those buttery layers stay defined while baking.
Step 11: Bake Until Golden
Bake the biscuits in your well-heated oven at 450°F (232°C) for around 12 minutes. Look for a golden brown top and a risen, fluffy appearance. If they look like they’re browning unevenly, rotate the baking sheet halfway through for perfect color all around. When done, they should feel firm but tender to the touch.
How to Serve Pumpkin Spice Biscuits Recipe
Garnishes
These biscuits are lovely on their own, but a pat of softened butter or a drizzle of honey elevates them further. For a festive touch, consider a light dusting of cinnamon sugar or even a smear of cream cheese mixed with a touch of maple syrup to complement the spice.
Side Dishes
Serve alongside comforting favorites like warm apple cider, a hot bowl of butternut squash soup, or savory scrambled eggs with fresh herbs. These pairings bring out the biscuit’s cozy spices and create a memorable meal perfect for fall mornings or holiday gatherings.
Creative Ways to Present
For brunch or parties, slice biscuits in half and fill with sliced turkey, cranberry sauce, and sprouts for a seasonal sandwich. Or stack them with whipped honey butter and a dash of cinnamon for an easy yet impressive dessert platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin spice biscuits in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, refrigeration is advised, but we recommend warming them before serving to revive their tender texture.
Freezing
You can freeze unbaked biscuits by cutting and placing them on a tray, then flash-freezing before transferring to a freezer bag. Bake straight from frozen, adding a few extra minutes to the bake time. Alternatively, freeze fully baked biscuits wrapped tightly and thaw before reheating.
Reheating
Warm biscuits in a preheated oven at 300°F (150°C) for about 10 minutes for best texture. Avoid microwaving as it can make them chewy. For a buttery finish, pop warm biscuits under the broiler briefly or slather with a touch of butter right after reheating.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with 100% pumpkin puree without spices or sweeteners. Pumpkin pie filling contains extra sugar and spices that can throw off the balance in this Pumpkin Spice Biscuits Recipe.
What if I don’t have all the spices listed?
If you’re missing a few, prioritize cinnamon, nutmeg, and ginger as they carry the main flavor. The other spices can be omitted or adjusted to taste without ruining the biscuits, but the full blend makes them truly special.
Can I replace buttermilk with something else?
Yes! If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This mimics the acidity of buttermilk and keeps the biscuits tender.
Why is it important not to over-mix the dough?
Over-mixing develops gluten, which can lead to tough, chewy biscuits instead of light and flaky ones. Gentle mixing keeps the texture tender and ensures those flaky layers we all love.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to Step 9 and refrigerate it for up to 24 hours. Just chill the dough well so the butter remains cold for the best rise and flakiness when baking.
Final Thoughts
There’s something undeniably heartwarming about pulling a batch of these pumpkin-spiced beauties fresh from the oven. This Pumpkin Spice Biscuits Recipe brings together the nostalgia of fall flavors and the love of homemade baking in such a deliciously easy way. I encourage you to try it, share it, and savor every soft, spicy, buttery bite—it might just become your new favorite biscuit recipe!
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Pumpkin Spice Biscuits Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 8 biscuits (8 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Spice Biscuits combine flaky, tender layers with warm autumnal spices and smooth pumpkin puree for a comforting, seasonal treat. Perfect for breakfast or a cozy snack, these biscuits bake up golden and fluffy with a subtle hint of pumpkin and spice, creating a delightful fall-inspired biscuit experience.
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 to ensure the biscuits rise properly. Use an oven thermometer if possible for accuracy.
- Cut in Cold Butter: Slice the cold unsalted butter into small cubes, keeping it chilled to maintain a flaky, tender biscuit texture rather than a dense or tough one.
- Mix Pumpkin and Buttermilk: In a small bowl, whisk together the pumpkin puree and cold buttermilk or cream until smooth to add lightness and help the biscuits rise.
- Combine Dry Ingredients: Add the flour, sugar, baking powder, salt, and all the spices to a food processor bowl. Pulse 4–6 times to blend evenly, or whisk thoroughly by hand.
- Add the Butter: Incorporate the cold butter cubes to the dry ingredients and pulse about 20 times until the mixture looks like coarse crumbs with visible pea-sized pieces of butter, essential for flaky layers.
- Incorporate Pumpkin Mixture: Slowly add the pumpkin and buttermilk mix to the flour and butter mixture, pulsing or stirring gently just until the dough comes together. Avoid over-mixing; if dough is too dry, add 1 tablespoon more buttermilk.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently pat into an 8-inch (20 cm) diameter disc, keeping it thick for higher, tender biscuits.
- Minimal Kneading: Knead the dough only a couple of times to bring it together completely; over-kneading makes tough biscuits.
- Cut Out the Biscuits: Use a 2 1/2 inch (6.35 cm) biscuit cutter to press straight down without twisting, to avoid sealing the edges that would prevent proper rising. Place onto a baking sheet.
- Chill the Cut Biscuits: Refrigerate the biscuits for about 20 minutes to keep them flaky and maintain shape during baking.
- Bake Until Golden: Bake in the preheated oven at 450°F (232°C) for 12 minutes or until golden brown and risen. If edges brown too fast, rotate the baking sheet after 10 minutes for even baking.
Notes
- Keeping the butter cold is crucial for flaky biscuits.
- Do not twist the biscuit cutter to ensure proper rising.
- Over-kneading will result in tough biscuits; handle dough gently.
- Chilling biscuit dough before baking helps maintain fluffiness and shape.
- Use fresh baking powder for best rise.
- If dough seems dry, add extra buttermilk in small increments.
