Pumpkin Buttermilk Biscuits
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These Pumpkin Buttermilk Biscuits are fluffy, buttery and full of pumpkin! They’re perfect for Thanksgiving or any cozy fall day!
These Pumpkin Buttermilk Biscuits are a fun fall variation on my Easy Buttermilk Biscuits. They’re just as easy, fluffy and buttery with the delicious addition of pumpkin spice! Serve them plain, with butter or even with pumpkin butter for the ultimate pumpkin experience!
Ingredient Breakdown
All-purpose flour – gives the biscuits structure.
Baking soda & baking powder – both leaveners are needed to help the biscuits rise.
Cinnamon, nutmeg & ginger – needed to help give the biscuits their pumpkin spice flavor.
Granulated sugar and salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt later on. Make sure to keep the butter cold!
Buttermilk – makes the biscuits so flavorful and fluffy. Make sure to keep the buttermilk cold!
Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
How To Make Pumpkin Buttermilk Biscuits
1. In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and ginger. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. Combine the buttermilk and pumpkin puree then with the mixer on low, gradually pour in the buttermilk mixture. Stop mixing once the biscuit dough just begins to come together.
4. Transfer the dough to a lightly floured surface and finish gently combining the dough with your hands. Using a rolling pin or floured hands, flatten the dough until it’s about 1 inch thick.
5. Use a 2 inch circle cookie cutter to cut out biscuits then place on the prepared baking sheets (I used the 2 inch cutter from this set). Re-roll scraps until all the dough is used.
6. Brush the tops of the biscuits with heavy cream or milk and sprinkle with raw sugar then bake at 450°F for 12-14 minutes or until golden brown. Store Pumpkin Buttermilk Biscuits in an airtight container at room temperature for up to 5 days.
Pro Tips For Pumpkin Buttermilk Biscuits
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- When cutting out the biscuits make sure to push straight down and come straight back up instead of twisting the cookie cutter. Twisting can prevent your biscuits from rising properly.
- Don’t over mix the dough! After adding the buttermilk, only mix until the dough just begins to come together. Over mixing = more gluten development which means your biscuits will be tough.
- Keep the dough cold! If your dough is too warm your biscuits won’t turn out tall and fluffy. If you begin to notice your biscuit dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and buttermilk cold! When making biscuits you don’t want warm ingredients or dough because it will throw off the texture of your biscuits!
Can Pumpkin Buttermilk Biscuits Be Frozen?
Yes, unbaked Pumpkin Buttermilk Biscuits can be easily frozen! Place the unbaked biscuits onto a parchment lined baking sheet then freeze until solid. Once the biscuits are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 450°F for 12-14 minutes. You may need to add a few extra minutes of baking time.
What To Do With Leftover Pumpkin Puree?
Did you know that you can freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
More Pumpkin Recipes
- Soft Pumpkin Snickerdoodles
- Jumbo Pumpkin Cream Cheese Muffins
- Pumpkin Cake Donuts with Cinnamon Sugar
- Jumbo Pumpkin Chocolate Chip Muffins
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Cream Cheese Frosting
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin Buttermilk Biscuits
Equipment
- stand mixer
- Baking sheet
- Rolling Pin
- 2-inch cookie cutter
Ingredients
- 360 g (3 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) buttermilk
- 120 g (1/2 cup) pumpkin puree
- heavy cream or milk for brushing biscuits
- raw sugar for topping optional
Instructions
- In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt, baking soda, cinnamon, nutmeg and ginger. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Combine the buttermilk and pumpkin puree then with the mixer on low, gradually pour in the buttermilk mixture. Stop mixing once the biscuit dough just begins to come together.
- Transfer the dough to a lightly floured surface and finish gently combining the dough with your hands. Using a rolling pin or floured hands, flatten the dough until it's about 1 inch thick.
- Use a 2 inch circle cookie cutter to cut out biscuits then place on the prepared baking sheets (I used the 2 inch cutter from this set). Re-roll scraps until all the dough is used.
- Brush the tops of the biscuits with heavy cream or milk and sprinkle with raw sugar then bake at 450°F for 12-14 minutes or until golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Pumpkin Buttermilk Biscuits in an airtight container at room temperature for up to 5 days.
- Unbaked Pumpkin Buttermilk Biscuits can be frozen for up to 3 months in a zip-top bag.
