Pumpkin Biscuits

Pumpkin Biscuits

photo of a plate of pumpkin biscuits
Time is running out on my pumpkin baking season. While I could bake pumpkin year-round, for the sake of sanity for my family, I limit my pumpkin baking craze from October 1st through Thanksgiving. Then I put down the cans of pumpkins and move on to winter/holiday treats.

I have a few more recipes I want to try out before pumpkin baking season is over though. One I tried recently were these pumpkin biscuits.
photo of two pumpkin biscuits on a plate
My biscuits didn’t quite come out as I hoped. Perhaps I was a little distracted and messed up somewhere along the way. They still tasted good. Moist, soft, full of pumpkin spice. But they didn’t have as many flaky layers as I had hoped.

I brushed the tops with a honey glaze which added a nice touch of sweetness to the biscuits. Yummy.
photo of biscuits on a plate with two small pumpkins in the background
I followed a recipe I found on Sweet Pea’s Kitchen. The only change I made was that before placing the biscuits into the oven, I brushed the tops with some honey warmed in the microwave for a few seconds (making it easier to brush onto the tops).

Pumpkin Biscuits

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Breakfast, Side Dish
Cuisine: American
Servings: 10 biscuits
These biscuits are delicious warm from the oven and are spiced with fall flavors.
Print Recipe


  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 tsp pumpkin spice
  • 5 tbsp cold unsalted butter cut into small cubes
  • 1/3 cup buttermilk
  • 3/4 cup pumpkin puree
  • 6 tbsp honey divided


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and pumpkin spice.
  3. Add the butter and, using a fork, toss the butter cubes to coat them in the flour. On medium speed, mix the butter with the flour until the butter is no bigger than small peas and evenly distributes through the flour. Cover the bowl and place it in the refrigerator for 10 minutes to chill.
  4. In a small bowl, whisk the buttermilk, pumpkin puree, and 3 tablespoons of honey until well combined. Add the wet ingredients to the chilled flour and butter mixture stirring just until the dry ingredients are moistened.
  5. Transfer the dough to a lightly flour work surface. Knead the dough a few times, adding more flour if needed. Shape the dough into a ½”-thick rectangle, about 9×5”-inches in size. Dust the dough with more flour and fold it in thirds, like you’re folding a piece of paper to fit in an envelope.
  6. Press the folded dough into a ½-inch rectangle again approximately 9×5” in size and repeat the folding process.
  7. Press the dough to a thickness of ¾” thick and, using a 3” biscuit cutter, cut out the biscuits. Place them on the baking sheet spaced approximately 1 inch apart. Warm 3 tablespoons of honey in the microwave and brush it over the biscuits before baking.
  8. Bake the biscuits for 13 to 15 minutes or until they are golden brown. Transfer the biscuits to a cooling rack for a few minutes.


Recipe adapted from Sweet Pea’s Kitchen who adapted it from Cooking Light

Nutrition Facts
Pumpkin Biscuits
Amount Per Serving (1 biscuit)
Calories 198 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 128mg6%
Potassium 208mg6%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 3050IU61%
Vitamin C 0.7mg1%
Calcium 75mg8%
Iron 1.6mg9%
Net Carbs 32g64%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.