Pumpkin Biscuits Recipe

Introduction

These pumpkin biscuits are a delightful way to enjoy the flavors of fall in a tender, flaky bread. Infused with warming spices and fresh herbs, they pair beautifully with soups, salads, or just a pat of butter. Perfect for cozy mornings or holiday gatherings.

Ingredients

• 2 and ⅛ to 2 and ¼ cups (255-270g) all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• ½ teaspoon ground ginger
• ¼ cup (57g) unsalted butter, cold and divided
• ¾ cup pumpkin purée
• ½ cup sour cream or plain Greek yogurt

Instructions

1. Step 1: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, dried sage, dried thyme, and ground ginger.
3. Step 3: Cut 2 tablespoons of the cold butter into small pieces. Using two forks or a pastry cutter, cut the butter into the flour mixture until pea-sized pieces form. Set aside.
4. Step 4: In another medium bowl, whisk together the pumpkin purée and sour cream (or yogurt) until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients. Gently mix with a large spatula until the dough just comes together. It may take some time and you might need to use your hands to form a cohesive dough.
6. Step 6: Transfer the dough onto a lightly floured surface. Pat it into a circle about ½ inch thick.
7. Step 7: Using a 3-inch round cookie cutter or a similar sized glass, cut out rounds from the dough. Press straight down and lift without twisting. Re-roll scraps and continue cutting until all dough is used.
8. Step 8: Place the biscuits onto the prepared baking sheet. Brush the tops with the remaining butter.
9. Step 9: Bake for 14-16 minutes, until the biscuits look set and lightly golden. Allow to cool for 15 minutes before serving.

Tips & Variations

• Start with 2 and ⅛ cups of flour and add more by tablespoons only if needed; do not exceed 2 and ¼ cups total to keep the biscuits tender.
• Measure pumpkin purée by volume rather than weight for best results, as moisture content varies by brand.
• Use full-fat sour cream or Greek yogurt for richer flavor and moistness.
• Leftover biscuits are delicious sliced and toasted, which helps restore their texture.

Storage

Store biscuits covered tightly at room temperature for up to 3 days. They also freeze well for up to 3 months; thaw overnight in the refrigerator before reheating. To refresh, toast sliced biscuits in a toaster or toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the herbs in this recipe?

Yes, if you don’t have dried sage or thyme, you can try rosemary or marjoram for a slightly different but still delicious flavor profile.

Can I make these biscuits dairy-free?

To make dairy-free pumpkin biscuits, substitute the butter with a dairy-free margarine and use a dairy-free yogurt or sour cream alternative. The texture may vary slightly, but they will still be tasty.

Pumpkin Biscuits Recipe

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★★★★★

4.6 from 108 reviews

These Pumpkin Biscuits are tender, flaky, and infused with warm spices and herbs like sage, thyme, and ginger. Perfectly moist thanks to pumpkin purée and sour cream, they are a delightful autumn-inspired biscuit that pairs wonderfully with soups or fall breakfasts. Easy to prepare with simple ingredients, they’re baked to golden perfection and are best enjoyed fresh or toasted as leftovers.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 biscuits 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 and ⅛ to 2 and ¼ cups (255-270g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• ½ teaspoon ground ginger

Wet Ingredients and Fat

• ¼ cup (57g) unsalted butter, cold and divided
• ¾ cup pumpkin purée
• ½ cup sour cream or plain Greek yogurt (full fat preferred)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside to prepare your workspace.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, dried sage, thyme, and ground ginger until evenly combined. Set this mixture aside.
3. Cut in Butter: Cut 2 tablespoons of the cold butter into small pieces. Using two forks or a pastry cutter, cut the butter into the flour mixture until the texture resembles pea-sized crumbs. Set aside.
4. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée and sour cream (or yogurt) until smooth and uniform.
5. Form Dough: Pour the wet mixture into the dry ingredients. Gently mix with a large spatula until the dough just comes together. This may take a little patience and you might need to finish mixing by hand to fully combine.
6. Shape Biscuits: Turn the dough out onto a lightly floured surface. Pat it into a circle about ½ inch thick. Using a 3-inch round cookie cutter or the rim of a thin glass, press straight down into the dough without twisting. Lift the cutter straight up and set the biscuit on the prepared baking sheet. Re-roll scraps and continue cutting until all dough is used.
7. Brush with Butter and Bake: Brush the remaining butter over the tops of the cut biscuits. Bake in the preheated oven for 14-16 minutes or until the biscuits are set and lightly golden on top.
8. Cool and Serve: Remove biscuits from the oven and allow them to cool for about 15 minutes before serving. They are best enjoyed fresh but can be stored covered tightly at room temperature for up to 3 days or frozen for up to 3 months. Reheat leftovers by slicing and toasting.

Notes

• Flour: Start with 2 and ⅛ cups and add extra by tablespoon only if needed, but do not exceed 2 and ¼ cups for the best texture.
• Pumpkin Purée: Measure by volume with measuring cups, as moisture content varies between brands and can affect dough consistency.
• Sour Cream/Yogurt: Both work well, but full-fat versions yield richer, more tender biscuits.
• Leftover Biscuits: They tend to become moist overnight; slicing and toasting leftovers in a toaster or toaster oven refreshes their texture and flavor.

Keywords: pumpkin biscuits, autumn biscuits, savory biscuits, pumpkin purée, fall baking, soft biscuits, herb biscuits