Pumpkin Biscuits

These light and fluffy Pumpkin Biscuits are slightly sweet and complement any savory dish.  A slather of butter, honey, jam or cream cheese is a delicious addition as well!

This recipe makes around 25 2” biscuits.

  • Author: Laura



Dry Ingredients

  • 2 3/4 c AP Flour
  • 3 T Brown Sugar
  • 1 T Baking Powder
  • 1/2 t Baking Soda
  • 1/4 t Ground Cinnamon
  • 1/4 t Ground Nutmeg
  • 1/4 t Ground Ginger
  • 1/2 t Salt

Wet Ingredients

  • 1/2 c (1 Stick) COLD Butter, cut into 1/2” cubes
  • 15-oz. can Puréed Pumpkin
  • 1/2 c COLD Sour Cream


Mix the Dry Ingredients

  1. Preheat oven to 400F.  Line 2 large baking sheets with parchment paper, or butter lightly.
  2. In a medium to large bowl, whisk together all of the dry ingredients.

Cut in the Butter

  1. Using a pastry cutter or 2 knives, quickly cut in the butter cubes until the overall mixture resembles courses crumbs.

Make the dough

  1. Add the pumpkin and cold sour cream to the butter and flour mixture. Using a silicon spatula, stir the mixture a few times until it comes together to form a soft dough.
  2. Pour the dough out onto a lightly floured surface, and pat into a 3/4” thick sheet. Using a 2” biscuit cutter, form biscuits and place on baking sheets.
  3. Bake 15-20 minutes until biscuits have risen and are golden.
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