Pumpkin Biscuits with Cinnamon Sugar

If you like the idea of a pumpkin scone but want to make something a little easier, here’s the perfect recipe. Not that Pumpkin Biscuits are really easier than scones. They’re practically the same recipe, but I always perceive biscuits as being easier than scones because biscuits are something I grew up with and scones, well….not so much.

Pumpkin Biscuits

Whatever your take on the matter, these are worth a try. The dough is rather soft and the biscuits aren’t the most beautifully shaped in the world, but they are absolutely delicious with just the right balance of sweetness and spice. The shell is kind of crispy and the interior is very soft. Other than that, I don’t have much to say about the recipe other than try it! I posted it on a Friday night so it would be there for you at breakfast on Saturday. We’ll discuss what to do with the leftover pumpkin later.

Pumpkin Biscuits with Cinnamon Sugar
Prep time
Cook time
Total time
Quick and easy recipe for pumpkin biscuits topped with cinnamon sugar.
Recipe type: Breakfast
Cuisine: American
Serves: 9
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon of salt**
  • 2 teaspoons pumpkin pie spice
  • 1 stick (4 oz) salted butter, cold and cut into small chunks
  • 2/3 cup canned pumpkin, measure carefully
  • 1/2 cup buttermilk or milk soured with a little lemon juice
  • Topping
  • 2 tablespoons granulated sugar
  • 1/2 to 1 teaspoon of cinnamon
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice and stir until very well mixed.
  3. Scatter bits of butter over the flour mixture. Using your fingers or a pastry cutter, cut in the butter until mixture is coarse and crumbly.
  4. Mix together the pumpkin and buttermilk. Add it to the dry mixture and stir to make a very soft dough.
  5. Empty mixture out onto a floured surface and press down to about 1 inch. Using a 2 1/2 inch cutter, cut about 9 biscuits and arrange on the baking sheet. If you use a smaller cutter, you'll get more biscuits. A larger cutter will give you fewer biscuits.
  6. Combine the 2 tablespoons of granulated sugar with the cinnamon and sprinkle cinnamon sugar generously over the tops of the muffins.
  7. Bake for about 15 minutes or until muffins appear brown and cooked through.
**If you use unsalted butter, increase the salt by a generous 1/4 teaspoon.

This dough is pretty soft. To keep the dough from sticking to your fingers, dampen your hands with a little water -- not to much that you get extra water in the dough.


Related posts:


  1. says

    These speak to me. I have had this crazy craving for pumpkin donuts. No one locally makes them and I don’t want to make my own. Maybe pumpkin biscuits would feed that craving.

  2. Darlene says

    I love your Iced Pumpkin Scones, but I think my older son would like these even better. They seem very easy to make, so no use not trying them!

  3. Karen says

    Freeze the extra pumpkin. I am holding out for the fresh baking pumpkins that everyone is growing around here. These biscuits look wonderful. I might try the scones though.

  4. Darlene says

    It’s a rainy morning here in Pennsylvania (with tornado warnings), so it seemed like the perfect day to make your Pumpkin Biscuits. They’ve filled our home with a beautiful aroma, and they taste heavenly! Looking forward to your follow-up recipe to utilize the leftover pumpkin.

  5. Marisa says

    I made these this morning as I had exactly 2/3 cup of pumpkin puree I wanted to use up. They were good! Very light, and they tasted great too. I’ll be making them again~

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: