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These soft pumpkin biscuits are packed with cozy fall spices in every fluffy bite. Tender and just a little spicy, they add a warm touch to breakfast or dinner.
I baked these biscuits one cool autumn morning to spice up breakfast. The smell took over the kitchen, and they vanished quicker than I expected.
Ingredients List
- Brown sugar: brings a sweet hint with molasses notes that balance the spices
- Pumpkin puree: adds moisture plus rich, natural fall flavor—choose plain pumpkin without extras
- All-purpose flour: gives structure and tenderness; fresh, finely milled is best
- Ground cinnamon, nutmeg, ginger, and cloves: create a classic pumpkin spice blend
- Baking powder and baking soda: team up to make the biscuits rise light and fluffy
- Vanilla extract: adds a subtle sweet aroma that deepens the taste
- Salt: brings out all the flavors without being overpowering
- Buttermilk: adds tang and wakes up the baking agents for soft biscuits
- Unsalted cold butter: is cut into the flour to form flaky layers—keeping it cold is crucial
Step-by-Step Instructions
- Get Your Oven Ready
- Heat it to 400°F. Make sure it’s up to temp so your biscuits rise evenly and get golden. Line your pan with parchment or a silicone liner to keep them from sticking.
- Mix Dry Stuff
- Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a big bowl. Stir well so everything spreads evenly.
- Work in the Butter
- Throw in cold butter chunks and quickly cut them in with a pastry cutter or your fingers till the mix looks like coarse crumbs with some pea-sized bits. Those bitty chunks make the flaky layers.
- Blend Wet Ingredients
- In another bowl, mix the pumpkin puree, buttermilk, and vanilla until smooth. This adds moistness and flavor.
- Bring Wet and Dry Together
- Pour pumpkin mix into the flour and butter. Stir gently and just enough to bring it together. Don’t overdo it or you’ll end up with tough biscuits.
- Form and Cut
- Dump the sticky dough onto a lightly floured surface. Press it down to around an inch thick. Use a round cutter to cut out biscuits and put them on your lined baking sheet. Collect scraps, press lightly, cut out more biscuits but don’t overmix.
- Bake ‘Em
- Pop them in the oven for about 12–15 minutes until they’re golden and firm to the touch.
- Let Them Cool a Bit
- Take them out and let rest a few minutes so they finish rising and are easier to handle. Best served warm.
I really love the pumpkin puree here because it keeps these biscuits nice and moist with a deep earthy flavor. On a chilly day while watching leaves fall, baking these felt just right.
How to Store Them
Keep any leftover biscuits in a sealed container at room temp for up to two days to keep them fresh. Freeze extras in a zip bag and warm them in the oven to bring back softness. Don’t refrigerate or they’ll dry out and crumble.
Try Different Ingredients
No buttermilk? Swap it out for plain yogurt or milk mixed with a little lemon juice. Use coconut oil instead of butter to skip dairy but the texture might change a bit. Try other spice combos too like pumpkin pie spice or add a pinch of cardamom for something different.
Tasty Serving Ideas
Enjoy them warm with a little honey butter for a simple treat. Pair with cozy soups like tomato or butternut squash. Spread cream cheese and drizzle maple syrup for a nice breakfast twist.
This mix of fall flavors and spices brings cozy comfort and a smile to the table. Eat them fresh or share as a sweet homemade treat when the weather cools down.
Frequently Asked Cooking Questions
- → Which spices give these biscuits their taste?
A mix of cloves, nutmeg, cinnamon, and ginger adds that warm, cozy flavor to these biscuits.
- → Why use cold butter in the dough?
Cold butter melts in the oven leaving little pockets that make the biscuits flaky and soft.
- → Is there a good swap for buttermilk here?
You can replace buttermilk with regular milk mixed with a bit of lemon juice or vinegar to keep the tang and softness.
- → How do I keep the biscuits light and not tough?
Handle the dough gently and don’t mix too much to keep them nice and fluffy.
- → What's the best way to enjoy these biscuits?
They taste great warm or at room temp, especially topped with honey, jams, or butter.