It’s pumpkin season! Try this fluffy, Best Pumpkin Biscuits Recipe, topped with butter and honey. Serve for your next holiday gathering!
Friends, these fluffy, soft pumpkin biscuits, brushed with butter and drizzled with honey, are perfect alongside any fall or holiday dinner! They would be fantastic served on this Holiday Dinner Board (link).
Table of Contents
Pumpkin Biscuits Recipe
A biscuit is a flour-based, baked food, in the shape of a muffin or a cupcake. Biscuits are usually sweet, but for this recipe, they are savory, made with pumpkin puree.
Using pumpkin puree and plenty of cream cheese makes the perfect flaky, satisfying pumpkin biscuit recipe for breakfast or brunch or dinner.
Gather these simple ingredients:
- All-purpose flour
- Brown sugar
- Baking powder + baking soda + salt
- Cream cheese, cold
- Canned pumpkin
As any homemade biscuit does in the oven, they puff up very nicely!
Fall holiday entertaining
During the holidays, I love how our guests arrive hungry and ready to eat! Over the years, I’ve been known to warn my guests ahead of time … come hungry!
Because they are so good, I got smart and started making double batches of these moist, fluffy biscuits. See how to store and freeze below.
Oh, I love the color (so perfect for fall).
How to make soft and fluffy pumpkin biscuits
- Combine the flour, sugar, baking powder, baking soda, and salt.
- Cut in the softened cream cheese, using a pastry blender, until mixture resembles coarse crumbs.
- Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened.
KEY: If too sticky, add a bit more flour!
- Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
- Roll the dough out to one-inch thickness and cut with a two inch floured biscuit cutter.
- Place the biscuits on a greased cookie sheet, one-inch apart.
- Bake and serve warm with butter and honey!
Tips for making perfect pumpkin biscuits
Make sure the cream cheese is cold.
It’s okay if there are solid pieces of cream cheese in the dough. As the biscuits bake, this cream cheese melts.
Optional to cube the cream cheese first, and store it in the fridge or freezer while you prep the rest of the ingredients. Once you cut the cream cheese into the dough, work quickly, and try to handle the dough as little as possible to keep everything nice and cold!
Fold the dough over, but don’t overwork it.
Repeat this process two more times, for taller, flakier biscuits!
The best way to eat a pumpkin biscuit?
Biscuits make a nice “side” for any autumn meal.
- Add more butter (on a hot biscuit)
- Drizzle the biscuits with honey
- Eat them warm out of the oven for the best Pumpkin Biscuits
- Spread Cinnamon Honey Butter on top
How to store these biscuits:
Properly stored, they’ll last for 2-3 days at room temperature. Keep them covered so they don’t dry out.
Store in the fridge: You can keep them in the fridge up to a week (since they have cream cheese in them).
Keep in the freezer: Put in a Ziploc bag (remove all of the air, but don’t squish them), and store in the freezer for up to three months. They may not be as fluffy, but the flavor is still fantastic.
Say hello to these wonderfully flaky, fresh out of the oven, pumpkin biscuits!
Your guests and family will love these, served alongside your favorite chili recipe, a breakfast board, or leftover chili pot pie!
Get the Recipe:Pumpkin Biscuits Recipe
This recipe is adapted from Vegan Pumpkin Biscuits on RE from 2013, reshot with new photos--watch the video!
Prep Time: 15 minutes mins
Cook Time: 3 minutes mins
Yield: 4
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Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup brown sugar
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 8 oz. cream cheese, softened
- 1 cup canned pumpkin
Instructions
Preheat oven to 425 degrees
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the 8 oz. of cream cheese, using a pastry blender, until mixture resembles coarse crumbs.
Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.
Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.
Place the biscuits on a greased cookie sheet, placing them one-inch apart.
Bake for 15-17 minutes, or until the biscuits are flaky and golden brown. Serve warm!
Cuisine: American
Course: Bread
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
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