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There are a handful of recipes that signal fall in my house, and these flaky little biscuits are at the top of the list. Warm, tender, and filled with the cozy pumpkin spice scent that makes you want to grab a sweater and light a candle.
What’s to love
- Extra-flaky and tender: The quick folds in the dough give beautiful layers without any fuss – my #1 secret to flaky biscuits!
- Perfectly spiced: Just enough pumpkin spice for warmth without overpowering dinner.
- Simple ingredients: Everything you need is probably already in your pantry.
- Freezer-friendly: Bake now or freeze for later – perfect for busy fall evenings.
We like to eat them plain, with butter and honey, or tucked next to a cozy bowl of October Chili or Bonfire Stew. I usually have to double the batch because the first round disappears straight from the pan before dinner is even on the table!
Printable recipe
Ingredients
- 2 cups flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pumpkin spice mix
- 1 stick butter ((that's 8 tablespoons); plus a little extra for brushing (optional))
- ⅔ cup canned pumpkin puree
- ⅓ – ½ cup buttermilk (OR ⅓ cup milk plus 1 teaspoon white vinegar)
Tips
- Cold butter is key: The colder your butter, the flakier your biscuits will be. If your kitchen is warm, pop the flour/butter mixture in the fridge for 10 minutes before adding pumpkin and buttermilk.
- Don’t overmix: Stir gently – just until the dough starts coming together. A few floury streaks are better than overworked dough.
- Flour your cutter: A little extra flour helps the cutter release cleanly, keeping those tall layers.
- Use pumpkin puree, not pie filling: Pumpkin pie filling has added sugar and spice – stick to plain canned pumpkin. Pumpkin adds a lot of moisture – stick with the measured amount or your biscuits will be heavy.
Instructions
- Prep:Preheat your oven to 425°F and lightly grease an unlined baking sheet. Get your ingredients ready.
- Mix dry ingredients and butter:In a large bowl, combine flour, brown sugar, baking powder, salt, and pumpkin spice; mix well.Add the cold diced butter to the dry ingredients. Use a fork or pastry blender to work it into the flour until the mixture resembles crumbs.Tip: Pea-sized bits of butter are ideal – they’ll melt into flaky pockets as they bake.2 cups flour, ¼ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon salt, ¼ teaspoon pumpkin spice mix
- Mix wet ingredients:In a separate measuring jug, combine pumpkin and ⅓ cup buttermilk.⅔ cup canned pumpkin puree, ⅓ – ½ cup buttermilk
- Combine:Stir the pumpkin mixture into the flour mixture just until it starts coming together.Don’t worry if it looks a bit shaggy – it should! It's also a little sticky, which is fine, but it shouldn't be too wet to handle. If the mix is too firm/dry, add more buttermilk by the tablespoon until it comes together.
- Fold and cut:Turn out the dough onto a generously floured surface; knead 4–5 times and pat down into 1-inch thickness. Fold over itself two or three times, patting down each time. This is what creates those buttery layers.Cut with a heavily floured biscuit cutter into 8–10 biscuits. Do not twist the cutter – twisting seals the edges and prevents them from rising tall.
- Bake:Place on the prepared baking sheet and bake at 425°F for 10–14 minutes, until lightly golden and baked through.
- Finish:Brush with melted butter, if desired, and serve warm.
Pumpkin Patch Biscuits
make your kitchen smell like home?Pumpkin biscuit questions, answered
You can mix and cut the biscuits ahead, then freeze them unbaked on a tray. Once frozen, transfer to a freezer bag and bake straight from frozen, adding 2–3 minutes to the bake time.
To freeze baked, let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven at 350°F for 8–10 minutes until warm and crisp again.
Keep cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or toaster oven before serving.
Cold butter, gentle hands, and a hot oven. Keep your butter cold, don’t overmix the dough, and make sure your oven is fully preheated before baking. Those quick folds in the dough help create layers, while the cold butter steams up inside the biscuits for a tender, flaky texture.
Yes! You can use plain cinnamon, or leave the spice out entirely if you prefer a more neutral biscuit to serve with dinner.
Overworking the dough is the biggest one! Stir just until it comes together – the dough should look a little rough.
Also, don’t twist the cutter when cutting biscuits; it seals the edges and keeps them from rising high.
Finally, make sure your baking powder is fresh – that’s what gives you lift.
Usually, it’s because the butter softened too much before baking or the dough edges were sealed by twisting the cutter.
Next time, chill the biscuits for 10 minutes before baking if your kitchen is warm, and cut straight down.
Perfect to serve with
More pumpkin recipes
There’s just something magical about pumpkin season. From nostalgic bakes to cozy weeknight dinners, these pumpkin recipes are all about comfort, simplicity, and that little spark of autumn joy we wait for all year.
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