Pumpkin Biscuits: A Perfect Fall Treat

Nothing says fall quite like the warm, comforting aroma of freshly baked pumpkin biscuits. These Pumpkin Biscuits are soft, fluffy, and bursting with the flavors of fall—think cinnamon, nutmeg, and, of course, pumpkin. Whether you’re enjoying them with breakfast, as a side dish for dinner, or as a snack, these biscuits are the perfect way to celebrate the season.

Let’s dive into how to make these delicious, easy-to-make pumpkin biscuits that are sure to become a seasonal favorite in your kitchen!

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional, for extra warmth)
1/2 teaspoon salt
1/2 cup cold unsalted butter (cut into small cubes)
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup milk (or buttermilk for extra richness)
1 large egg
2 tablespoons maple syrup or honey (optional, for a touch of sweetness)
1 tablespoon melted butter (for brushing on top, optional)

Instructions

1. Preheat the Oven:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

2. Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. These spices will give the biscuits their signature fall flavor.

3. Cut in the Cold Butter:

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, a fork, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. It’s important to keep the butter cold to ensure the biscuits are flaky.

4. Add the Wet Ingredients:

In a separate bowl, whisk together the pumpkin puree, milk, egg, and maple syrup (or honey). Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the biscuits dense.

5. Form the Biscuits:

Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, then pat it into a rectangle about 1-inch thick.
Use a round biscuit cutter (about 2-2.5 inches in diameter) to cut out biscuits. You can also use a glass or any round object you have on hand. Gather the leftover dough, pat it down again, and continue cutting until all the dough is used.

6. Bake the Biscuits:

Place the biscuits on the prepared baking sheet, leaving a little space between each one. Brush the tops with a bit of melted butter for a golden finish (optional).
Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.

7. Serve and Enjoy:

Let the biscuits cool slightly before serving. Enjoy them warm with a pat of butter, a drizzle of honey, or even a dollop of jam. They’re also perfect with a cup of tea or coffee on a crisp fall morning.

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