Hey y’all! If you’re searching for the perfect way to add some cozy fall flavor to your table, these Pumpkin Biscuits are just what you need. Tender, buttery, and bursting with a gentle pumpkin sweetness, they’re amazing for breakfast, brunch, or your next holiday spread. You’ll love how quickly they come together and how they fill your kitchen with that irresistible autumn aroma. Let’s get cooking!

Why You’ll Love This Pumpkin Biscuits Recipe

Super fluffy and moist, thanks to real pumpkin puree.
Ready in under 30 minutes – perfect for busy mornings!
Mildly sweet, making them versatile for sweet or savory toppings.
Made with simple pantry ingredients you probably already have.
Crowd-pleaser for holidays, brunches, or cozy weekday dinners.

Ingredients for Light and Fluffy Pumpkin Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon granulated sugar
1 teaspoon pumpkin pie spice or cinnamon
6 tablespoons (85g) cold unsalted butter, cut into small cubes
¾ cup canned pumpkin puree (not pumpkin pie filling)
½ cup cold buttermilk (plus extra for brushing)

How to Make Pumpkin Biscuits: Step-By-Step Directions

Step 1: Prep and Preheat

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

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice until evenly combined.

Step 3: Cut in the Butter

Add the cold diced butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized pieces remaining.

Step 4: Add Pumpkin & Buttermilk

In a small bowl, whisk together the pumpkin puree and cold buttermilk. Pour this mixture into the dry ingredients and mix gently with a spatula just until combined. Don’t over-mix – the dough should be slightly shaggy.

Step 5: Shape & Cut Pumpkin Biscuits

Turn the dough onto a lightly floured surface. Pat it into a rectangle about ¾-inch thick. Fold the dough in half, then pat into a rectangle again. Repeat this fold once more (great for flakiness!). Use a 2.5-inch biscuit cutter to cut out rounds, re-rolling scraps as needed. Place biscuits about 1-inch apart on your prepared baking sheet.

Step 6: Bake Pumpkin Biscuits

Brush the tops with extra buttermilk for a golden finish. Bake for 14–16 minutes, until tops are golden brown and biscuits are tall and pillowy. Let cool slightly before serving!

Notes: Pumpkin Biscuits Tips & Tricks

For best results, keep the butter and buttermilk as cold as possible. Learn why cold butter matters in biscuits!
If your dough seems sticky, dust your hands and surface lightly with flour—don’t add too much or biscuits may get dense.
If you don’t have buttermilk, sour milk or plain yogurt thinned with a little milk will work in a pinch.

Delicious Pumpkin Biscuits Variations

Cheddar & Chive Pumpkin Biscuits: Stir ½ cup shredded sharp cheddar and 2 tablespoons chopped chives into the dough.
Maple-Glazed Pumpkin Biscuits: Drizzle warm biscuits with a simple maple glaze for a sweet touch.
Spiced Nut Pumpkin Biscuits: Fold in ⅓ cup toasted pecans or walnuts and a dash extra cinnamon.

Required Equipment for Pumpkin Biscuits

Mixing bowls
Pastry cutter or fork
Biscuit cutter (2.5-inch round)
Baking sheet
Parchment paper or nonstick spray
Measuring cups and spoons

How to Store Pumpkin Biscuits & Shelf Life

Let biscuits cool completely before storing.
Place in an airtight container; store at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, freeze for up to 2 months. Thaw at room temperature or warm gently in the oven.