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
Scale
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.
