The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
When fall arrives, there’s nothing like the warmth and comfort of homemade pumpkin biscuits. These tender delights are infused with cozy pumpkin and just a hint of spice.
These pumpkin biscuits cost about $3.45 to make. The recipe makes twelve servings for around $0.28 per serving.
Nothing tastes better than a warm pumpkin biscuit on a crisp Autumn day. This recipe is easy to follow and simple to make and results in delicious light and fluffy biscuits that are flaky bites full of pumpkin goodness.
Serve these Pumpkin Biscuits for breakfast, an after-school snack, or alongside a bowl of soup or even some Pumpkin Chili. There is no wrong way to eat a Pumpkin Biscuit; this recipe will become your go-to for this Fall baking season.
What You’ll Love About Pumpkin Biscuits:
- Soft and Fluffy Texture: The pumpkin puree makes these biscuits light and tender. The pumpkin puree adds a delicious flavor and extra moisture to the biscuits, creating an irresistibly soft biscuit.
- Easy to Follow Recipe: The instructions are step-by-step, with pictures, making them very simple. Whether a beginner or a novice chef, you can follow the recipe to create these phenomenal biscuits.
- Delicious Flavor: You will love these biscuits’ slightly sweet, warm, and comforting rich Autumn flavor.
Ingredients and Estimated Cost
Per Serving Cost: $0.28
Recipe Cost: $3.45
- 2 cups all-purpose flour – $0.24
- 2 Tablespoons brown sugar – $0.08
- 1 Tablespoon baking powder – $0.11
- 1 teaspoon salt – $0.01
- ¼ teaspoon ground cinnamon – $0.02
- ¼ teaspoon ground nutmeg – $0.04
- ½ cup unsalted butter – $1.12
- 1 cup pumpkin puree – $1.71
- ⅓ cup milk – $0.06
- 2 Tablespoons milk – $0.02
- 2 teaspoons granulated sugar – $0.04
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in October 2023.
How To Make Pumpkin Biscuits
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Then, using a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Next, cut the butter into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
- Stir the pumpkin and milk until combined.
- Lightly flour your workspace and set the dough on the surface.
- Then knead the dough by folding it in half, adding more flour as needed.
- Roll the dough to one-inch thick and then cut it with a three-inch biscuit cutter. Reroll the dough and cut again until the dough is gone.
- Set the biscuits on the baking sheet and brush the tops with extra milk. You can also lightly sprinkle with granulated sugar.
- Finally, bake for fifteen to twenty minutes and then set on a wire rack to cook for another ten to fifteen minutes before serving.
Recipe Variations and Substitutions
- Chocolate chip pumpkin biscuits: Add ½ cup of chocolate chips to the dough.
- Nutty biscuits: Add ½ cup of chopped nuts, such as walnuts or pecans, to the dough.
- Glazed biscuits: Make a simple glaze by whisking together 1 cup of powdered sugar, 3 tablespoons of milk, and ½ teaspoon of vanilla extract. Drizzle the glaze over the biscuits after they have cooled.
- All-purpose flour: You can substitute whole wheat flour for all-purpose flour. Add more milk to the dough, as whole wheat flour absorbs more liquid.
- Brown sugar: You can substitute granulated sugar or coconut sugar for brown sugar.
- Cinnamon and nutmeg: You can omit the cinnamon and nutmeg or substitute it with pumpkin pie spice.
- Unsalted butter: You can substitute salted butter for unsalted butter. Just be sure to reduce the salt in the recipe by ¼ teaspoon.
- Milk: You can substitute any milk you like, such as almond milk, soy milk, or oat milk.
Pumpkin Biscuits Serving and Storage Tips
- Split pumpkin biscuits in half and butter them, or serve them with your favorite toppings, such as pumpkin butter, honey, or maple syrup.
- Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Place biscuits on a baking sheet lined with parchment paper and freeze for 1 hour or until solid. Then, transfer the biscuits to a freezer-safe bag or container and freeze for up to 3 months.
- Thaw biscuits in the refrigerator overnight or at room temperature for 2-3 hours.
- To reheat in the microwave, place the biscuits on a microwave-safe plate and microwave on high for 15-30 seconds or until heated.
Pumpkin Biscuit Recipe FAQs
Butter! My opinion is always to use butter! It helps create those flaky buttery layers that we all love.
I prefer using whole milk or 2% to create the perfect texture, rich in flavor and soft to the touch.
The dough should be rolled one inch thick before cutting into three-inch biscuits.
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- 2 cups all-purpose flour
- 2 Tablespoons brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter very cold, cut into small pieces
- 1 cup pumpkin puree homemade or canned
- ⅓ cup milk whole or 2%
- 2 Tablespoons milk
- 2 teaspoons granulated sugar
FOR SERVING (all optional):
- Pumpkin butter
- Maple syrup
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with a silicone mat or parchment paper.
MAKE BISCUIT DOUGH:
- Whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Using a pastry blender or fork cut butter into dry ingredients until mixture resembles coarse crumbs.
- Stir pumpkin and milk until just combined.
- Lightly flour your working surface.
ROLL AND CUT DOUGH:
- Dump the dough onto the floured surface.
- Gently knead by folding in half, adding additional flour as needed.
- Roll dough to 1 inch thick and cut with a 3-inch biscuit cutter.
- Reroll dough.
- Place biscuits on the prepared baking sheet.
- Brush tops with extra milk and sprinkle lightly with granulated sugar if you like.
- Bake for 15-20 minutes or until tops are golden brown.
COOL AND SERVE:
- Remove from oven and cool on a wire rack for 10-15 minutes.
- Serve warm or room temperature with butter, pumpkin butter, or maple syrup.