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Easy Pumpkin Spice Biscuits ~ the stuff pumpkin lovers' dreams are made of...tall, flaky biscuits enriched with pumpkin puree and a hint of Fall spices.


makes 8 biscuits

Total time

0 minutes




  • ½ cup (1 stick, 8 Tbsp) unsalted butter, cold
  • ½ cup pumpkin puree
  • ½ cup cold buttermilk, half and half, or cream
  • dry ingredients
  • 2 cups all purpose flour
  • 1 tbsp baking powder (make sure it's fresh!)
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp ground ginger
  • ¼ tsp each: cinnamon, cardamom, ground cloves, allspice and nutmeg


  1. Preheat oven to 450F (Make sure it is at the correct temperature before you bake)
  2. Cut the butter into pieces.
  3. Whisk the pumpkin and buttermilk together in a small bowl.
  4. Put the dry ingredients in the bowl of a food processor and pulse to combine. You can do this by hand in a mixing bowl, too.
  5. Add the butter and pulse until the mixture resembles coarse crumbs, about 20 pulses.
  6. Slowly add the pumpkin/buttermilk mixture, pulsing or stirring as you go. If the dough seems too dry, add a touch more buttermilk. If it seems excessively wet, add a bit more flour, but don't over-work it.
  7. Turn the dough out onto a floured surface and bring it together into an 8 inch disc. Knead it a couple of times if necessary to bring it all together. Cut 8 biscuits with a 2 1/2 inch biscuit cutter. You will have to reform the dough, gently, a couple of times.
  8. Refrigerate the cut biscuits for about 20 minutes, while you clean up.
  9. Bake for about 12 minutes, until risen and golden. Enjoy asap!
  10. View the recipe instructions at The View From the Great Island

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