Pumpkin Pie Biscuits have all the flavors of pumpkin pie rolled into an easy to make, tender, flaky biscuit.
People love good biscuits. That’s a fact. Tell them you’re serving homemade Pumpkin Pie Biscuits and they’ll follow you around like little puppy dogs. So….be prepared.
Canned pumpkin and pumpkin pie spices are incorporated into my standard buttermilk biscuit recipe to create a unique and flavorful biscuit. Try it for breakfast with a slice of ham. For a snack, slice it open and drizzle with honey. At dinner, it makes a perfect side for chicken.
Looking for more pumpkin spice recipes? Check out Pumpkin Spice Latte Cupcakes . If you’ve got some leftover pumpkin, give these delectable No Bake Pumpkin Pie and Pumpkin Pie Bites a try. Also, don’t sleep on these: Salted Caramel Pumpkin Muffins
Canned pumpkin vs fresh pumpkin
I’ve never cooked down a fresh pumpkin and used the flesh. In my opinion, canned pumpkin is a great product, so I stick with that.
My preference.
I have no knowledge of the consistency and texture of fresh pumpkin and can’t advise whether the amount of cooked fresh pumpkin should be equal to the amount of canned pumpkin in this recipe. If you make the substitution, please comment and let us know the results.
Are homemade biscuits hard to make?
There’s nothing hard about making homemade biscuits. It requires confidence and a good teacher, more than anything else. I can teach you everything you need to know about biscuit making. Check out my post detailing the process step-by-step.
Is a rolling pin needed to make biscuits?
No, it’s not necessary. You can pat out the biscuits with your hands. I prefer using a rolling pin for the nostalgia as much as anything. The rolling pin I use belonged to my Granny. It’s priceless to me. If you’re not in possession of a rolling pin that belonged to Granny or Aunt Eunice or Mrs. McClasky, or anyone who meant something to you, don’t hold off making biscuits until you get one. You get right on in your kitchen and give it a go by patting out the dough with you hands.
Baking mat vs parchment paper
I use both for baking biscuits. I can’t say one works better than the other. The only true advantage I see for a baking mat over parchment paper is that you’ll always have it, whereas, you might be out of parchment paper and not be aware of it. No last minute runs to the store to buy it because you just realize you don’t have it and you’ve already preheated your oven.
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Equipment
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Pumpkin Pie Biscuits
Equipment
- mixing bowl
- measuring tools
- Rolling Pin
- biscuit cutter
- baking sheet
Ingredients
- 2 cups self-rising soft winter wheat flour (I prefer White Lily)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup unsalted butter cubed and chilled
- 1/2 cup buttermilk
- 1 cup canned pumpkin
- 4 tablespoons honey
- cooking oil or melted butter for brushing tops of biscuits
Instructions
- Add flour, cinnamon and ginger to a large bowl. Stir to mix.
- Rub or cut in butter until mixture resembles coarse meal.
- Whisk together buttermilk, pumpkin and honey. Add to flour and stir with a large spoon until dough is wet and sticky.
- Turn onto a well floured surface. Sprinkle with flour. Gently work flour into dough with your hands, adding more flour as needed, until the dough is no longer stick and holds its shape.
- Roll or pat out to 1/2 inches thick.
- Along the long side, fold 1/3 of right side toward middle. Then, 1/3 of left side toward middle. Fold the dough in half from top to bottom and then bottom to top. Gently roll or pat our to 1 inch thick.
- Dip 2 1/2 inch biscuit cutter in flour. Cut out biscuits with floured cutter by pressing straight down and don't twist.
- Place biscuits 1/2 inches apart on a baking mat or greased cookie sheet. Brush tops with cooking oil or melted butter
- Bake in a 450 degree preheated oven for 15 to 17 minutes or until tops are golden brown.
- Serve warm with additional drizzles of honey or maple syrup.
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Teresa says
These sound wonderful.
Jackie Garvin says
Thank you, Teresa!
Tom says
You obviously have a lil’ grench turning up the temp on your water heater to shrink those clothes…
Jackie Garvin says
Tom,
I know! They’re evil.
omniista says
Gads, I know what you mean about the 50 year mark. I decided to do something about it this year and for once it worked after trying so many other diets. I however am currently coveting those biscuits with some pumpkin butter on them.
Jackie Garvin says
Omnista,
Enjoy a biscuit. Everything is moderation. 🙂
Maureen | Orgasmic Chef says
I look at myself in the mirror every morning and tell myself that today is the day I join the gym on the corner. Hasn’t happened yet. Maybe I need to make these biscuits and have a long hard think about it. Getting older is decidedly less than fun. Hair grows in the wrong place, skin that used to be as smooth as a baby’s bottom is now lumpy, knuckles are no longer slender – hate it! Gimme another biscuit.
Jackie Garvin says
Maureen,
It’s a lot to take in, isn’t it?
Teresa says
Jackie, I’m getting ready to make these later this week and I noticed these don’t have any baking powder. Is that correct?
Jackie Garvin says
Yes, I use self-rising flour that contains baking powder and salt.
Teresa says
I haven’t seen self rising wheat flour locally. But I’ll keep checking or add baking powder & salt to regular wheat flour. Thanks.
Jackie Garvin says
Teresa,
I’m not referring to whole wheat flour. I use white wheat flour that’s made from soft winter wheat. I use White Lily but there are other brands like Gold Medal and Martha White. Are you in the US?
Teresa says
Yes, in Dallas. I can find regular self-rising, but isn’t the kind your speaking of an upgrade from regular self rising flour?
Jackie Garvin says
It’s made from soft winter wheat and has less protein and gluten which makes for tender biscuits. You should be able to find White Lily or Martha White in Dallas.
Teresa says
Jackie, I made these tonight for dinner. They were fantastic!!! I loved them with butter and honey drizzled on top.
Jackie Garvin says
I’m so glad you enjoyed them, Teresa. What kind of flour did you wind up using?
Teresa says
I used a gold medal self rising flour.
Chris Greek says
Hi Jackie,
I just found this biscuit recipe and have been trying to figure out what I could use for the flour you stipulated. I live in a REALLY small (less than 900 ppl) town in the Canadian Arctic, so improvise is the name of the game. 😉
I know how to change regular AP flour into self-rising flour; could that be used in place of the SR soft winter wheat flour? These would be the perfect accompaniment to a soup recipe that we have fallen in love with, and I would love to surprise the hubs with something new.
Thx!
Jackie Garvin says
Chris,
Use the best flour you can find. I prefer self-rising but if you like to use all-purpose and add the leavening separate, that’s perfectly fine. I hope they come out great for you!
monika says
The saying goes, “you can’t out-run a bad diet”. Diet is 80% and activity is 20%, so even though you’re active…you may need to tweak some things in your diet 🙁
BUT…you only live once and why get rid of the cakes, cookies, and biscuits, right?! 🙂
Liz Lee says
Canned pumpkin is a type of special squash. Pumpkin is usually too stringy to cook with. I don’t know what the Irvin’s of pumpkin pie are. I can only imagine they cooked it down to mush & strained it… more than once.
Me says
DYAC
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