Homemade Cinnamon Pumpkin Biscuits

These homemade pumpkin biscuits bring warmth and seasonal flavor to any table. The subtle hint of cinnamon paired with real pumpkin creates a tender, flaky biscuit that's perfect alongside soups, stews, or simply slathered with butter and honey for breakfast.

I first created these pumpkin biscuits when looking for ways to use leftover canned pumpkin after making pies. My family was skeptical at first, but now they request these golden beauties throughout autumn and winter months.

Ingredients

• All purpose flour: Provides the perfect structure for these biscuits without getting too heavy
• Baking powder: Ensures your biscuits rise beautifully with those desirable flaky layers
• Cinnamon: Adds that quintessential fall warmth that pairs perfectly with pumpkin
• Salt: Enhances all the flavors and balances the subtle sweetness
• Cold butter: Absolutely essential for creating those flaky pockets in the final biscuit
• Canned pumpkin: Adds moisture and that gorgeous orange hue plus subtle flavor
• Milk: Helps bring the dough together while adding richness to each bite

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 400°F and line a baking sheet with parchment paper. This temperature is crucial for creating that perfect rise while developing a golden exterior.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until thoroughly combined. Take your time here to ensure even distribution of the leavening and spices.

Cut in Butter:

Add your cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work quickly to incorporate the butter until the mixture resembles coarse crumbs about the size of peas. The cold butter pieces will create steam pockets during baking, resulting in flaky layers.

Add Wet Ingredients:

Make a well in the center of your flour mixture and pour in the pumpkin and milk. Gently fold the ingredients together using a rubber spatula or wooden spoon until just combined. Avoid overmixing as this will develop too much gluten and result in tough biscuits.

Shape and Cut:

Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, then rotate 90 degrees and pat down again. Repeat this process once more for extra flaky layers. Cut the dough using a 2.5 inch biscuit cutter, pressing straight down without twisting to ensure proper rising.

Bake to Perfection:

Place the biscuits on your prepared baking sheet with sides touching for soft edges or spaced apart for crispier sides. Bake for 12 to 15 minutes until the tops are golden brown and the biscuits have risen nicely.

Pin it

My favorite part about these biscuits is how the kitchen fills with the most comforting aroma while they bake. Something about the combination of warm cinnamon and pumpkin signals that fall has truly arrived. My grandmother used to make something similar, though her version used sweet potatoes from her garden instead of pumpkin.

Make Ahead Options

These pumpkin biscuits work beautifully as a make ahead recipe. You can prepare the dough up to the point of cutting out the biscuits, then freeze them unbaked on a sheet pan. Once frozen solid, transfer to a freezer bag and store for up to 3 months. When ready to bake, simply place the frozen biscuits on a baking sheet and add 3 to 5 minutes to the baking time. No need to thaw beforehand.

Flavor Variations

While the classic cinnamon version is delightful, you can easily customize these biscuits. Try adding 1/4 teaspoon of nutmeg or cloves for a more robust spice profile. For a sweeter version, add 2 tablespoons of brown sugar to the dry ingredients and sprinkle the tops with turbinado sugar before baking. Savory variations work too—try adding 1/2 cup of shredded sharp cheddar and a pinch of black pepper for a savory twist that pairs beautifully with chili.

Serving Suggestions

These versatile biscuits shine in so many settings. For breakfast, split and toast them lightly, then spread with maple butter or apple butter. At dinner, they complement hearty soups and stews beautifully, especially those with earthy flavors like mushroom or butternut squash. For a special brunch offering, use them as the base for shortcake with spiced whipped cream and sautéed apples.

Pin it

These pumpkin biscuits are guaranteed to become a seasonal favorite. Give them a try and see how they transform your meals.

Frequently Asked Questions

→ Can I use fresh pumpkin instead of canned?

Yes, but you'll need to cook and puree it first. Make sure to drain excess moisture from fresh pumpkin puree by placing it in a fine-mesh sieve for 30 minutes before using, as too much moisture can make the biscuits soggy.

→ Why is cold butter important for this recipe?

Cold butter creates pockets of fat in the dough that, when baked, create steam and result in flaky layers in your biscuits. Using room temperature or melted butter would incorporate too uniformly, resulting in a more cake-like texture.

→ Can I freeze these biscuits?

Absolutely! You can freeze them either before or after baking. To freeze unbaked biscuits, place cut dough on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 3-5 minutes to the baking time. For baked biscuits, cool completely before freezing and reheat in a 350°F oven for 5-10 minutes.

→ What can I serve with pumpkin biscuits?

These biscuits are versatile! For a sweet option, serve with honey butter, maple syrup, or apple butter. For savory pairings, they complement fall soups like butternut squash or chicken stew beautifully. They also make an excellent breakfast alongside eggs and bacon.

→ Can I add other spices to these biscuits?

Definitely! While cinnamon works wonderfully, consider adding nutmeg, ginger, cloves, or pumpkin pie spice for more complex fall flavors. Start with ¼ teaspoon of additional spices to avoid overwhelming the delicate pumpkin flavor.

→ How do I know when the biscuits are done baking?

The biscuits should be golden brown on top and bottom. If you tap the bottom of a biscuit, it should sound hollow. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet dough.