Best Pumpkin Biscuits Recipe

Pumpkin biscuits are some of the most wonderful pumpkin-flavored items that you never knew you needed. With fall comes an explosion of pumpkin-flavored items like biscotti, pumpkin pasta, and anything else in between, and we're not going to lie — we love every little bit of it. If you have a soft spot for all of the pumpkin-y goodness that this wonderful orange vegetable has to offer this spectacular time of year, then you are going to love it paired with a biscuit. Trust us on this one — it will be one of your new favorite recipes to have at the ready.

Recipe developer Miriam Hahn of YouCare-SelfCare is a total pro when it comes to creating spectacular dishes, and ones with pumpkin are no exception. "I love how these biscuits are savory, yet have a hint of sweet," Hahn raves. "They are perfect for the holidays. Light, fluffy, and super satisfying!" We would have to agree.

These biscuits would be great to enjoy as a breakfast sandwich or an afternoon teatime treat. They would also be amazing to serve as a side with a fall-inspired dinner. The possibilities are really endless. Keep reading to find out how to make these yummy biscuits.

The first thing you need to do is make a trip to the grocery store. For starters, you will need some all-purpose flour, which you may already have at home. While you are in the baking aisle, you can also grab some brown sugar and baking powder. The next stop at the store should be in the spice section, where you need to pick up salt, cinnamon, nutmeg, and ginger powder. One of the last items you will need to grab can be found in the cold section — unsalted butter. And of course, the recipe wouldn't be complete without pumpkin puree.

With any recipes that requires an oven, the first step always involves preheating it. Turn the dial to 400 F, and let it get nice and hot as you continue to prep the biscuits. That way, when you're ready to put the biscuits in, the oven will be good to go.

Then, take out a large bowl, and add in most of your dry ingredients. Start with the flour, and then toss in the sugar and baking powder. At this time, you will also need to add your spices, including salt, cinnamon, nutmeg, and ginger. Mix everything well, and then move on to the next step.

Once you have mixed all of the dry ingredients together, you can go ahead and toss in your sliced butter, and blend it with the dry mixture. It's easier to work in slices rather than a big clump. To blend, you can either use a whisk or a pastry blender. "A pastry blender is a handheld tool that has metal grates and helps break down butter in a pastry dough," Hahn shares. "I don't have one, so just substitute a metal whisk. All of the heavy-duty bakers out there have one for sure." Keep mixing the dough until it's crumbly and incorporated.

The last item you need to add to the dough is your pumpkin puree, which adds lovely flavor as well as that signature orange color to your biscuits. Use your hands to knead the dough, and form with your hands. "There is really only light kneading needed, so it almost is better to say combine. You just want to mix it all together, which is really hard to do with a spatula, so I do it with my hands," Hahn shares. "But unlike making bread, you really can't mess this up — [there's] no yeast involved to worry about."

Now, grab a little bit more flour, and sprinkle it on a clean surface. Make sure it's a safe area that you can use to roll the dough and form the biscuits. Put the dough on your floured surface, and shape it into a ½-inch square or a rectangle. Then, use a 2-inch round cookie cutter or a small bowl, and cut out 24 biscuits.

Grab a baking sheet, and line it with parchment paper to prevent anything from sticking. Put the biscuits on the parchment paper, and get ready to bake.

Pop the biscuits in the oven, and bake them for 13 to 15 minutes. Continuing baking until the tops of the biscuits turn golden brown. Then, remove them from the oven. Hahn recommends serving them warm. "These are great with a holiday meal, but also great with a great soup or chili. My pumpkin chili is a great combo with these," Hahn shares. "They also work well on a brunch menu, or they even can be a little dessert with some butter and honey."

As for leftovers? "They are best right out of the oven but fine the next day if kept in an airtight container on the counter," Hahn says. "I wouldn't make these too far ahead, though."