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Pumpkin Biscuits with Cinnamon Sugar

Quick and easy recipe for pumpkin biscuits topped with cinnamon sugar.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 9
Author: Cookie Madness


  • 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


  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice and stir until very well mixed.
  • 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.
  • Mix together the pumpkin and buttermilk. Add it to the dry mixture and stir to make a very soft dough.
  • 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.
  • Combine the 2 tablespoons of granulated sugar with the cinnamon and sprinkle cinnamon sugar generously over the tops of the muffins.
  • 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.