12 Delicious Pumpkin Biscuits Recipes

Zesty, warm, and utterly comforting, pumpkin biscuits are the perfect treat to welcome the cozy flavors of fall into your kitchen. Whether you’re craving a sweet morning bite or a savory side to your dinner, our roundup of 12 delicious pumpkin biscuits recipes has something for every taste. Dive in and discover your next favorite autumnal bake that’ll have everyone asking for seconds!

Spiced Pumpkin Biscuits with Maple Glaze

Perhaps there’s no better way to welcome the crisp embrace of autumn than with the warm, inviting aroma of spiced pumpkin biscuits baking in the oven. These tender, flaky delights, crowned with a silky maple glaze, are a heartfelt nod to the season’s bounty, offering a moment of comfort with every bite.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp salt, to enhance all flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 3/4 cup pumpkin puree, rich and velvety
• 1/3 cup buttermilk, tangy and creamy
• 1/4 cup brown sugar, for a deep, molasses sweetness
• 1 tsp ground cinnamon, warm and fragrant
• 1/2 tsp ground ginger, for a spicy kick
• 1/4 tsp ground nutmeg, adding a nutty depth
• 1/4 tsp ground cloves, for a hint of sharpness
• 1 cup powdered sugar, for the glaze
• 2 tbsp pure maple syrup, dark and robust
• 1 tbsp milk, to smooth the glaze

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the sifted flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until uniformly mixed.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate bowl, combine the pumpkin puree, buttermilk, and brown sugar, stirring until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the biscuits tender.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a biscuit cutter to cut out rounds, pressing straight down without twisting for the best rise.
7. Place the biscuits on a parchment-lined baking sheet, leaving about 1 inch apart. Bake for 12-15 minutes, or until golden brown and puffed.
8. While the biscuits cool slightly, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the warm biscuits.

Crumbly yet moist, these biscuits carry the earthy sweetness of pumpkin, elevated by the warm spices and the glossy maple glaze. Serve them alongside a steaming cup of chai for a cozy autumn breakfast, or as a sweet ending to a hearty dinner.

Pumpkin Cheddar Biscuits

Now, as the leaves begin to whisper the arrival of autumn, there’s a comforting warmth in baking something that blends the earthy sweetness of pumpkin with the sharp tang of cheddar. These biscuits, tender and flaky, are a hug in edible form, perfect for those quiet mornings or as a side to a hearty soup.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1 tsp salt, to enhance all flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 1 cup sharp cheddar cheese, freshly grated for melty pockets
• 3/4 cup pumpkin puree, smooth and vibrantly orange
• 1/2 cup buttermilk, tangy and rich
• 1 tbsp honey, for a subtle sweetness

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keeping the butter cold is key to flaky biscuits.
4. Stir in the freshly grated cheddar cheese until evenly distributed throughout the flour mixture.
5. In a separate bowl, mix together the pumpkin puree, buttermilk, and honey until smooth.
6. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together until just combined; avoid overmixing to keep the biscuits tender.
7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then pat down to 1-inch thickness again.
8. Using a 2-inch round cutter, cut out biscuits and place them on a parchment-lined baking sheet, leaving a little space between each. Tip: Press straight down without twisting the cutter for the best rise.
9. Bake for 15-18 minutes, or until the biscuits are golden brown and have puffed up beautifully. Tip: For extra cheesy tops, brush the biscuits with a little buttermilk and sprinkle with additional cheddar before baking.
10. Let the biscuits cool on the baking sheet for a few minutes before serving.

Kneading the dough just enough ensures these biscuits are wonderfully layered, with a tender crumb that gives way to bursts of melty cheddar. The pumpkin adds a moist, subtly sweet background that pairs unexpectedly well with the sharp cheese. Serve them warm, split open with a pat of butter, or alongside a bowl of creamy butternut squash soup for a cozy autumn meal.

Savory Pumpkin and Sage Biscuits

Just as the first light of dawn gently touches the kitchen window, there’s something profoundly comforting about the idea of baking these savory pumpkin and sage biscuits. They’re a tender embrace of autumn’s bounty, perfect for those quiet mornings when the world seems to pause.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp salt, to enhance all flavors
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup pumpkin puree, rich and velvety
• 1/4 cup whole milk, creamy and fresh
• 2 tbsp fresh sage, finely chopped for a fragrant touch
• 1 tbsp honey, for a subtle sweetness

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s perfectly heated for baking.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the pumpkin puree, whole milk, chopped sage, and honey until just combined. Avoid overmixing to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Using a 2-inch round cutter, cut out biscuits and place them on a parchment-lined baking sheet. Tip: Dip the cutter in flour to prevent sticking.
7. Bake for 15-18 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean.
8. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: Serve warm to fully appreciate the sage’s aroma.

Unbelievably soft with a slight crunch on the outside, these biscuits carry the earthy sweetness of pumpkin and the aromatic punch of sage. Try splitting them open while still warm, slathering with butter, and watching it melt into the crevices for an unforgettable bite.

Sweet Pumpkin Biscuits with Cinnamon Sugar

How the gentle aroma of cinnamon and the sweet, earthy notes of pumpkin can transform a simple biscuit into a comforting autumnal treat is nothing short of magical. These sweet pumpkin biscuits, dusted with a whisper of cinnamon sugar, are a tender embrace on a crisp morning.

Ingredients

• 1 cup pure pumpkin puree, velvety and smooth
• 2 cups all-purpose flour, softly sifted
• 1/4 cup granulated sugar, fine and sweet
• 1 tbsp baking powder, fresh and lively
• 1/2 tsp salt, finely ground
• 1/2 tsp ground cinnamon, warm and fragrant
• 1/4 tsp ground nutmeg, subtly spicy
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup buttermilk, rich and tangy
• 2 tbsp granulated sugar, for dusting
• 1 tsp ground cinnamon, for dusting

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the sifted flour, 1/4 cup sugar, baking powder, salt, 1/2 tsp cinnamon, and nutmeg until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining for flakiness.
4. Gently fold in the velvety pumpkin puree and tangy buttermilk with a wooden spoon until just combined, being careful not to overmix to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a sharp biscuit cutter to stamp out rounds, pressing straight down without twisting to ensure even rising.
6. Place the biscuits on a parchment-lined baking sheet, leaving a little space between each for expansion.
7. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean.
8. While the biscuits are still warm, mix the remaining 2 tbsp sugar and 1 tsp cinnamon in a small bowl. Lightly dust the tops of the biscuits with this cinnamon sugar mixture for a sweet, spiced finish.

Each bite of these biscuits offers a tender crumb, infused with the warmth of cinnamon and the subtle sweetness of pumpkin. Serve them alongside a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.

Pumpkin Biscuits with Cream Cheese Frosting

Evenings like these call for something warm, something that whispers of autumn’s approach yet comforts in the summer’s lingering warmth. These pumpkin biscuits, tender and spiced, topped with a velvety cream cheese frosting, are just that—a hug in edible form.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup pure pumpkin puree, rich and earthy
• 1/4 cup granulated sugar, fine and sweet
• 1/4 cup unsalted butter, cold and cubed
• 1/2 tsp baking powder, for a gentle rise
• 1/4 tsp salt, to balance the sweetness
• 1/2 tsp ground cinnamon, warm and aromatic
• 1/4 tsp ground nutmeg, for depth
• 1/4 cup milk, whole and creamy
• 4 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar, for smooth frosting
• 1/2 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the pumpkin puree and milk until just combined, being careful not to overmix. The dough should be soft but manageable.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a biscuit cutter to cut out rounds, pressing straight down without twisting for the best rise.
6. Place the biscuits on a parchment-lined baking sheet, leaving space between each. Bake for 12-15 minutes, or until golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.
7. While the biscuits cool, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Tip: For a lighter frosting, whip the mixture on high speed for a minute.
8. Once the biscuits are completely cool, spread a generous layer of cream cheese frosting on top of each.

Velvety and soft, these biscuits melt in your mouth with the perfect balance of spice and sweetness. Serve them alongside a cup of chai tea for an afternoon treat that feels like a quiet moment of joy.

Gluten-Free Pumpkin Biscuits

Zestfully embracing the quiet of the kitchen, these gluten-free pumpkin biscuits offer a tender, spiced embrace to your morning or a comforting end to your day. Crafted with care, they whisper of autumn’s warmth, even in the heart of summer.

Ingredients

• 1 cup gluten-free all-purpose flour, light and airy
• 1/4 cup almond flour, finely ground
• 2 tsp baking powder, for a gentle rise
• 1/2 tsp sea salt, finely crushed
• 1 tsp ground cinnamon, warmly aromatic
• 1/4 tsp ground nutmeg, subtly sweet
• 1/4 cup pure maple syrup, richly golden
• 1/2 cup pumpkin puree, velvety and smooth
• 1/4 cup coconut oil, solid but scoopable
• 1 tsp vanilla extract, pure and fragrant

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, sea salt, cinnamon, and nutmeg until well combined.
3. Add the coconut oil to the dry ingredients, using your fingers to blend it in until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, maple syrup, and vanilla extract until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the biscuits tender.
6. Drop the dough by rounded tablespoons onto a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unveiling a biscuit that’s delightfully moist inside with a subtly crisp exterior, these gluten-free pumpkin biscuits are a testament to simple, wholesome ingredients. Serve them warm with a dollop of coconut cream or alongside your favorite cup of tea for a moment of pure comfort.

Vegan Pumpkin Biscuits

Falling leaves and the crisp whisper of autumn air bring to mind the warmth of homemade biscuits, especially when they’re as tender and inviting as these vegan pumpkin biscuits. Crafted with care, they’re a gentle nod to the season’s bounty, offering a soft, spiced embrace in every bite.

Ingredients

• 1 cup pure pumpkin puree, velvety and smooth
• 2 cups all-purpose flour, softly sifted
• 1 tbsp baking powder, freshly opened for maximum lift
• 1/2 tsp sea salt, finely ground
• 1/4 cup coconut oil, solid and cool to the touch
• 3/4 cup almond milk, unsweetened and gently shaken
• 2 tbsp maple syrup, dark and robust
• 1 tsp pumpkin pie spice, warmly aromatic

Instructions

1. Preheat your oven to 425°F, allowing it to reach the perfect temperature for golden biscuits.
2. In a large bowl, whisk together the sifted flour, baking powder, sea salt, and pumpkin pie spice until evenly combined.
3. Add the solid coconut oil to the dry ingredients. Using your fingertips, work the oil into the flour mixture until it resembles coarse crumbs, ensuring a flaky texture.
4. Pour in the almond milk, maple syrup, and pumpkin puree. Stir gently with a wooden spoon until just combined; overmixing leads to tough biscuits.
5. Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick circle, handling as little as possible to keep the biscuits tender.
6. Using a 2-inch biscuit cutter, press straight down to cut out biscuits. Avoid twisting the cutter to help the biscuits rise evenly.
7. Place the biscuits on a parchment-lined baking sheet, leaving a little space between each for expansion.
8. Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

Lightly spiced and wonderfully moist, these biscuits carry the essence of autumn in their crumb. Serve them warm, split open with a dollop of vegan butter, or alongside a bowl of hearty soup for a comforting meal.

Pumpkin Biscuits with Pecan Streusel

Under the soft glow of the kitchen light, there’s something deeply comforting about the idea of pumpkin biscuits, especially when they’re crowned with a crunchy pecan streusel. It’s a recipe that feels like a hug, perfect for those moments when you crave a little warmth and sweetness in your day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup pure pumpkin puree, velvety and smooth
• 1/4 cup cold unsalted butter, cubed into tiny pieces
• 1/4 cup brown sugar, packed with molasses richness
• 1/2 cup chopped pecans, toasted to deepen their nutty flavor
• 1 tsp ground cinnamon, warm and aromatic
• 1/2 tsp baking powder, for a gentle rise
• 1/4 tsp salt, to balance the sweetness
• 1/4 cup heavy cream, lush and velvety

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even baking.
2. In a large bowl, whisk together the sifted flour, baking powder, cinnamon, and salt to combine evenly.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs, which ensures a flaky texture.
4. Gently fold in the pumpkin puree and heavy cream until just combined, being careful not to overmix to keep the biscuits tender.
5. Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart for room to expand.
6. In a small bowl, mix the brown sugar and toasted pecans for the streusel. Sprinkle this mixture generously over each biscuit before baking.
7. Bake for 15-18 minutes, or until the biscuits are golden and a toothpick inserted comes out clean, indicating they’re perfectly done.
8. Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack, allowing them to set properly.

Now, the biscuits emerge with a tender crumb, infused with the warmth of pumpkin and cinnamon, while the pecan streusel adds a delightful crunch. Serve them warm with a dollop of whipped cream or alongside your morning coffee for a truly comforting treat.

Pumpkin and Chocolate Chip Biscuits

Now, as the leaves begin to whisper the arrival of fall, there’s a comforting warmth in baking that feels like a gentle hug. These pumpkin and chocolate chip biscuits are a tender nod to the season, blending the earthy sweetness of pumpkin with the joyful melt of chocolate chips.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/3 cup granulated sugar, for a subtle sweetness
• 1 tbsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the flavors
• 1/2 tsp ground cinnamon, for a hint of spice
• 1/4 tsp ground nutmeg, adding depth
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 3/4 cup pure pumpkin puree, rich and velvety
• 1/3 cup buttermilk, for tenderness
• 1/2 cup semi-sweet chocolate chips, for pockets of joy

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s perfectly heated for golden biscuits.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining for flakiness.
4. In a separate bowl, mix the pumpkin puree and buttermilk until smooth. Gently fold this into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the chocolate chips evenly throughout the dough, ensuring each biscuit will have its share of chocolate.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a biscuit cutter to cut out rounds, pressing straight down without twisting for the best rise.
7. Place the biscuits on a parchment-lined baking sheet, leaving a little space between each for expansion.
8. Bake for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
9. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.

Zesty with spice and dotted with molten chocolate, these biscuits offer a delightful contrast between their crisp exterior and soft, pillowy interior. Serve them warm with a dollop of whipped cream for an indulgent breakfast or a cozy afternoon treat.

Pumpkin Biscuits with Brown Butter Icing

Wandering through the kitchen on a quiet afternoon, the thought of baking something warm and spiced feels like a gentle embrace. The combination of pumpkin and brown butter icing whispers of autumn’s approach, a comforting prelude to the season’s bounty.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for a fluffy rise
• 1/2 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup pumpkin puree, rich and velvety
• 1/3 cup buttermilk, tangy and smooth
• 2 tbsp honey, golden and sweet
• 1/2 cup brown butter, nutty and aromatic
• 1 cup powdered sugar, for silky icing
• 1 tsp vanilla extract, warm and fragrant

Instructions

1. Preheat your oven to 425°F, ensuring it’s perfectly heated for even baking.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt to combine evenly.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs, creating pockets of fat for flaky layers.
4. Gently fold in the pumpkin puree, buttermilk, and honey until just combined, being careful not to overwork the dough to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Use a biscuit cutter to stamp out rounds, pressing straight down without twisting to ensure even rising.
6. Place the biscuits on a parchment-lined baking sheet, leaving space between each for expansion. Bake for 12-15 minutes, or until golden and puffed, a sign they’re perfectly done.
7. While the biscuits cool slightly, prepare the icing by whisking together the brown butter, powdered sugar, and vanilla extract until smooth and drizzle-ready.
8. Drizzle the warm biscuits with the brown butter icing, allowing it to seep into the nooks and crannies for maximum flavor.

Best enjoyed fresh, these biscuits offer a tender crumb that contrasts beautifully with the crisp exterior, while the brown butter icing adds a decadent, nutty sweetness. Serve them alongside a steaming cup of chai for an afternoon treat that feels like a hug in edible form.

Herbed Pumpkin Biscuits

Beneath the golden hue of the afternoon light, these herbed pumpkin biscuits emerge as a tender embrace of autumn’s bounty, their aroma a whisper of warmth and comfort.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tablespoon baking powder, for that perfect rise
• 1/2 teaspoon salt, to enhance all flavors
• 1/4 teaspoon freshly ground nutmeg, for a hint of spice
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup pure pumpkin puree, velvety and rich
• 1/3 cup buttermilk, tangy and creamy
• 2 tablespoons fresh sage, finely chopped for earthy notes
• 1 tablespoon fresh thyme leaves, for a subtle lemony touch

Instructions

1. Preheat your oven to 425°F (220°C), ensuring it’s fully heated for even baking.
2. In a large bowl, whisk together the sifted flour, baking powder, salt, and nutmeg until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the pumpkin puree, buttermilk, sage, and thyme until just combined. Be careful not to overmix to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Using a 2-inch round cutter, cut out the biscuits and place them on a parchment-lined baking sheet. Tip: Dip the cutter in flour to prevent sticking.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

These herbed pumpkin biscuits boast a delicate crumb and a moist interior, with the sage and thyme lending a garden-fresh aroma. Serve them warm with a dollop of honey butter for a sweet contrast, or alongside a hearty soup for a comforting meal.

Pumpkin Biscuits with Caramel Drizzle

Vividly recalling the warmth of autumn mornings, these pumpkin biscuits with caramel drizzle bring a cozy sweetness to any table. The blend of spiced pumpkin and silky caramel creates a comforting treat that feels like a hug in every bite.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for a fluffy rise
• 1/2 tsp salt, to enhance flavors
• 1/2 cup unsalted butter, cold and cubed for flakiness
• 3/4 cup pumpkin puree, rich and smooth
• 1/3 cup brown sugar, packed for deep sweetness
• 1/2 cup heavy cream, cold and velvety
• 1 tsp pumpkin pie spice, aromatic and warm
• 1/2 cup caramel sauce, homemade or store-bought, for drizzling

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a hot start for the biscuits.
2. In a large bowl, whisk together the sifted flour, baking powder, salt, and pumpkin pie spice until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the pumpkin puree and brown sugar until just incorporated, being careful not to overmix.
5. Gradually add the cold heavy cream, stirring until a soft dough forms. If the dough is too sticky, add a little more flour.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch biscuit cutter, cut out biscuits and place them on a parchment-lined baking sheet, leaving space between each.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
9. Remove from the oven and let cool slightly before drizzling with the caramel sauce.

Warm from the oven, these biscuits boast a tender crumb and a moist interior, perfectly complemented by the gooey caramel drizzle. Serve them alongside a cup of spiced chai for an indulgent breakfast or as a sweet end to a hearty meal.

Conclusion

Just like that, we’ve shared 12 scrumptious pumpkin biscuit recipes to spice up your baking adventures! Each recipe offers a unique twist on this fall favorite, ensuring there’s something for every taste. We’d love to hear which one you try first—drop a comment with your pick or share this roundup on Pinterest to spread the pumpkin love. Happy baking!