If you’re on the hunt for a cozy, delightful treat that captures the essence of autumn in every bite, this Fluffy Spiced Pumpkin Biscuits Recipe is about to become your new favorite. Imagine tender, pillowy biscuits infused with warm spices and the natural sweetness of pumpkin puree, creating the perfect balance of fluffy texture and seasonal flavor. These biscuits are surprisingly easy to whip up but deeply satisfying, making them an ideal choice for breakfast, snack, or alongside your favorite fall meal.
Ingredients You’ll Need
Gathering simple pantry staples plus a few fall-inspired ingredients is all it takes to bring this recipe to life. Each component plays a crucial role—flour provides structure, spices add that signature warmth, and pumpkin puree contributes moisture and a beautiful orange tint.
- 2 cups all-purpose flour: The backbone of your biscuits, ensuring the perfect fluffy texture.
- 2 tablespoons brown sugar: Adds a touch of sweetness and depth of flavor.
- 1 tablespoon baking powder: Helps your biscuits rise light and airy.
- 1/2 teaspoon baking soda: Works together with the baking powder for a tender crumb.
- 1/2 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1 teaspoon ground cinnamon: Brings warmth and a classic pumpkin spice note.
- 1/2 teaspoon ground nutmeg: Adds a subtle hint of nutty spice.
- 1/4 teaspoon ground ginger: Lends a lively, zesty kick.
- 1/4 teaspoon ground cloves: Deepens the spice profile with its rich aroma.
- 1/2 cup unsalted butter, cold and cubed: Vital for flakiness and that melt-in-your-mouth feel.
- 3/4 cup pumpkin puree: Infuses moisture, vibrant color, and that unmistakable pumpkin flavor.
- 1/3 cup buttermilk: Keeps the dough tender while enhancing rise.
- 1 teaspoon vanilla extract: Rounds out flavors with gentle sweetness and aroma.
How to Make Fluffy Spiced Pumpkin Biscuits Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). This ensures a hot environment for your biscuits to puff up beautifully. Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking and help with even browning.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blend of spices is what sets this recipe apart, distributing warmth evenly throughout each biscuit.
Step 3: Cut in the Butter
Add the cold, cubed butter to your dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it looks like coarse crumbs. The bits of butter are essential—they create light pockets in the dough as they melt during baking.
Step 4: Combine Wet Ingredients Separately
In another bowl, mix the pumpkin puree, buttermilk, and vanilla extract until smooth. This vibrant mix brings the moisture and that signature pumpkin spice essence to the dough.
Step 5: Bring It All Together
Pour the pumpkin mixture into the flour and butter blend. Stir gently until just combined. Remember, the key to fluffy biscuits is to avoid overmixing, which can lead to tough, dense results.
Step 6: Shape the Biscuits
Turn the sticky dough onto a lightly floured surface and pat it out to about 1-inch thickness. Use a round biscuit cutter to cut out your biscuits, placing them onto your prepared baking sheet. Don’t waste the scraps; gently re-roll and cut out more biscuits.
Step 7: Bake to Golden Perfection
Bake the biscuits for 12-15 minutes until they turn a beautiful golden brown and feel firm when lightly pressed. That inviting color is a sign that the spices and pumpkin have melded perfectly.
Step 8: Cool and Enjoy
Let your biscuits cool just slightly—this helps them set without losing any of their soft, flaky character. Serve them warm or at room temperature to savor the full Fluffy Spiced Pumpkin Biscuits Recipe experience.
How to Serve Fluffy Spiced Pumpkin Biscuits Recipe
Garnishes
A pat of creamy butter or a drizzle of honey on top elevates these biscuits. You can also spread a little cream cheese or pumpkin butter to complement the warm spices beautifully.
Side Dishes
These biscuits pair wonderfully with soups and stews, especially creamy chowders or autumn-inspired pumpkin soup. They also make a fantastic companion to breakfast dishes like scrambled eggs or sausage.
Creative Ways to Present
For a festive twist, slice your biscuits in half and layer them with turkey and cranberry sauce for a seasonal mini sandwich. They also work as a charming base for a dessert shortcake topped with cinnamon-spiced fruit and whipped cream.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits in an airtight container at room temperature for up to two days. This keeps them soft and ready for a quick snack or meal addition.
Freezing
Wrap the biscuits tightly in plastic wrap or foil and store them in a freezer bag for up to three months. Freezing allows you to enjoy the Fluffy Spiced Pumpkin Biscuits Recipe anytime you crave that comforting seasonal flavor.
Reheating
Reheat frozen or stored biscuits in a 350°F oven for about 10 minutes or until warmed through. For an extra touch of moisture, cover them loosely with foil so they stay tender and fluffy.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is often more convenient for quick baking. Just make sure to use pure pumpkin, not pumpkin pie filling.
What makes these biscuits fluffy?
The combination of baking powder, baking soda, and careful mixing, plus the cold butter pieces, creates a tender, airy structure that is essential to fluffy biscuits.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/3 cup of milk and letting it sit for 5 minutes before using.
How spicy are these biscuits?
They’re warm and cozy with spices like cinnamon and nutmeg, but not overwhelming—perfect for those who love the gentle taste of fall spices without too much heat.
Can I make these biscuits vegan?
With some ingredient swaps, yes! Use a plant-based butter and a non-dairy milk with vinegar instead of buttermilk, and ensure your pumpkin puree is free from additives.
Final Thoughts
Once you’ve tried this Fluffy Spiced Pumpkin Biscuits Recipe, you’ll see why it’s a seasonal favorite worth coming back to year after year. They’re simple to make, bursting with warm flavors, and incredibly versatile. Warm them up, share them with loved ones, and enjoy that special, cozy feeling that only homemade pumpkin biscuits can bring.
Print
Fluffy Spiced Pumpkin Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy spiced pumpkin biscuits are a perfect fall treat, combining warm spices with moist pumpkin puree to create tender, flavorful biscuits. Lightly sweetened and perfectly golden, they make an excellent accompaniment to breakfast or a cozy afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup pumpkin puree
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the texture resembles coarse crumbs, ensuring small pea-sized pieces of butter remain.
- Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, buttermilk, and vanilla extract until smooth and well blended.
- Form Dough: Pour the pumpkin mixture into the dry ingredients. Gently stir until just combined, careful not to overmix to keep the biscuits tender.
- Shape Biscuits: Turn the dough onto a lightly floured surface. Pat it into about 1-inch thickness. Using a round biscuit cutter, cut the dough into biscuits and place them on the prepared baking sheet. Gather any scraps, re-roll gently, and cut more biscuits.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes or until they are golden brown and firm to the touch.
- Cool and Serve: Remove from the oven and allow the biscuits to cool slightly before serving. Enjoy warm or at room temperature for best flavor.
Notes
- Use cold butter to ensure flaky, tender biscuits.
- Do not overmix the dough to avoid tough biscuits.
- Pumpkin puree adds moisture and flavor—be sure to use pure pumpkin, not pumpkin pie filling.
- Biscuits are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat in a warm oven or toaster oven to refresh before serving.
