Name: Sweet & Savory Pumpkin Biscuits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 4 cups all-purpose flour; 2 1/2 tablespoons baking powder; 2 teaspoons salt; 2 teaspoons cinnamon or allspice; 1/4 teaspoon ground ginger; 1 cup unsalted cold butter, cut into small pieces; 1 1/2 cups pumpkin puree; 1 tablespoon honey; 1/2 cup buttermilk; Optional Topping: see notes below

There’s something irresistible about a basket of warm, homemade biscuits on the table, especially when they come straight from the oven with a little cinnamon butter waiting on the side.

These fluffy Sweet and Savory Pumpkin Biscuits take a classic comfort food and give it a delicious fall twist with pumpkin puree, warm cinnamon, ginger, buttermilk, and a touch of honey.

They’re tender and buttery with just enough pumpkin flavor to make them special without turning them into a sweet dessert biscuit.

That makes them incredibly versatile—you can serve them with breakfast, alongside a hearty soup or roasted dinner, or add them to your Thanksgiving table.

And for those who love a sweet-and-savory combination, a little shredded cheddar makes them even more delicious

I especially love recipes like this because pumpkin isn't limited to pies and cakes.

It can bring beautiful color, moisture, and seasonal flavor to something as simple as a homemade biscuit. Whether you spread them with cinnamon butter, honey, or your favorite savory topping, these fluffy biscuits are an easy way to bring a little taste of fall to the table.

Why You Will Love This Recipe for Sweet or Savory Fluffy Pumpkin Biscuits

Soft and fluffy: Cold butter and buttermilk help create tender biscuits.
Easy to make: No yeast, rising time, or complicated techniques required.
Perfect fall flavor: Pumpkin, cinnamon, ginger, and honey make every bite cozy.
Versatile: Serve them for breakfast, brunch, dinner, or the holidays.
Great for leftovers: Warm them up the next day and serve with butter or honey.
Easy to customize: There are plenty of delicious mix-ins to make these biscuits your own.

pumpkin biscuits with grated orange peel

Delicious Mix-ins for Sweet or Savory Fluffy Pumpkin Biscuits

Want to change things up? Try one of these flavorful additions:
Cheddar cheese: Fold shredded sharp cheddar into the dough for a savory pumpkin biscuit.
Parmesan cheese: Add finely grated Parmesan for a delicious savory flavor.
Chopped pecans: Add toasted pistachios, pecans, or walnuts for crunch and a nutty fall flavor.
Raisin Walnut: Add raisins and chopped walnuts pair beautifully with pumpkin and warm spices.
Dried cranberries: Add sweet-tart bursts of flavor for a festive holiday biscuit.
Chopped apples: Small pieces of peeled apple make these biscuits especially delicious in the fall.
Fresh rosemary: Add finely chopped rosemary for a savory version perfect with roasted meats.
Sage: A little chopped fresh sage gives these biscuits a wonderful Thanksgiving flavor.
Maple flavor: Replace the honey with maple syrup for even more fall flavor.
Bacon and cheddar: Add cooked, crumbled bacon and shredded cheddar for an unforgettable savory combination.

how to make pumpkin homemade biscuits collage or prep work

Serving ideas for Sweet or Savory Fluffy Pumpkin Biscuits

For Breakfast: Fresh butter and honey, Strawberry or blueberry jam, Sausage gravy, Scrambled eggs and crispy bacon, Breakfast sandwiches with egg and cheese, Fresh butter and honey,
For Lunch and Dinner: Turkey, Fried chicken, Pot roast, Beef stew, Creamy chicken soup, Ham, and scalloped potatoes.
For Dessert: Split and fill with pumpkin custard or vanilla and whipped cream for an easy shortcake-style dessert. Drizzle melted butter on top and dip them in cinnamon sugar

Tips for the Best Pumpkin Biscuits

Keep the butter cold. This is one of the secrets to tender, fluffy biscuits. Cold butter creates little pockets in the dough as it melts in the oven.
Don't overwork the dough. Mix just until the ingredients come together. Overmixing can make biscuits tough.
Don't add too much flour. A slightly soft dough will give you more tender biscuits.
Use pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that can change the texture and flavor.
Pat or roll gently. Handle the dough as little as possible for the fluffiest results.
Cut straight down. Press the biscuit cutter down without twisting it.
Twisting can seal the edges and prevent the biscuits from rising also.
Watch the baking time. Ovens vary, so start checking around 25 minutes.
You want golden edges and biscuits that are baked through.
Serve them warm. These biscuits are especially delicious straight from the oven with cinnamon butter.

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Questions and Answers

Can I use canned pumpkin puree? Perfectly fine in this recipe. Just make sure you use plain pumpkin puree, not pumpkin pie filling.
Can I make these biscuits ahead of time? Yes. You can prepare the biscuit dough, cut the biscuits, and refrigerate them until you're ready to bake. Keep them well covered and bake them while the dough is still cold.
Why are my pumpkin biscuits not fluffy? The most common reasons are overmixing the dough, using warm butter, or twisting the biscuit cutter when cutting the dough. Keep the butter cold and handle the dough gently.
Can I freeze pumpkin biscuits? Yes. Freeze baked biscuits in an airtight, freezer-safe container. Thaw and reheat in the oven until warm.
What kind of butter goes with pumpkin biscuits? Cinnamon butter is my favorite, but honey butter and maple butter are also delicious.

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American

Yield: 16

Author: Claudia Lamascolo

Sweet & Savory Pumpkin Biscuits

These Sweet & Savory Pumpkin Biscuits are soft, fluffy, buttery, and packed with cozy fall flavor. Made with pumpkin puree, buttermilk, honey, cinnamon, and ginger, they have just the right balance of sweet and savory. Serve them warm with cinnamon butter for breakfast, or alongside soups, roasted meats, and your favorite holiday dinner.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

4 cups all-purpose flour
2 1/2 tablespoons baking powder
2 teaspoons salt
2 teaspoons cinnamon or allspice
1/4 teaspoon ground ginger
1 cup unsalted cold butter, cut into small pieces
1 1/2 cups pumpkin puree
1 tablespoon honey
1/2 cup buttermilk
Optional Topping: see notes below

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, then lightly spray with cooking spray.
Set aside a round glass or biscuit cutter and a lightly floured cutting board.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon or allspice, and ginger, then set aside.
Add the cold butter pieces.
Using fork tines or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the pumpkin puree, buttermilk, and honey just until the dough comes together.
Fold in any mix-ins gently.
Do not overmix.
Place the dough on a lightly floured surface and gently roll or pat it out.
Use a 3-inch round glass or biscuit cutter, cut the dough into rounds.
Place the biscuits on the prepared baking sheet.
Bake for about 30 minutes, or until the biscuits are cooked through and the edges are golden brown.
Serve warm with the many suggestions in the notes or with cinnamon-flavored butter.

Notes

Delicious Mix-ins for Sweet or Savory Fluffy Pumpkin Biscuits

Want to change things up? Try one of these flavorful additions:
Cheddar cheese: Fold shredded sharp cheddar into the dough for a savory pumpkin biscuit.
Parmesan cheese: Add finely grated Parmesan for a delicious savory flavor.
Chopped pecans: Add toasted pecans for crunch and a nutty fall flavor.
Raisin Walnut: Add raisins and chopped walnuts pair beautifully with pumpkin and warm spices.
Dried cranberries: Add sweet-tart bursts of flavor for a festive holiday biscuit.
Chopped apples: Small pieces of peeled apple make these biscuits especially delicious in the fall.
Fresh rosemary: Add finely chopped rosemary for a savory version perfect with roasted meats.
Sage: A little chopped fresh sage gives these biscuits a wonderful Thanksgiving flavor.
Maple flavor: Replace the honey with maple syrup for even more fall flavor.
Bacon and cheddar: Add cooked, crumbled bacon and shredded cheddar for an unforgettable savory combination.

Serving ideas for Sweet or Savory Fluffy Pumpkin Biscuits

For Breakfast: Fresh butter and honey, Strawberry or blueberry jam, Sausage gravy, Scrambled eggs and crispy bacon, Breakfast sandwiches with egg and cheese, Fresh butter and honey,
For Lunch and Dinner: Turkey, Fried chicken, Pot roast, Beef stew, Creamy chicken soup, Ham, and scalloped potatoes.
For Dessert: Split and fill with pumpkin custard or vanilla and whipped cream for an easy shortcake-style dessert. Drizzle melted butter on top and dip them in cinnamon sugar

Tips for the Best Pumpkin Biscuits

Keep the butter cold. This is one of the secrets to tender, fluffy biscuits. Cold butter creates little pockets in the dough as it melts in the oven.
Don't overwork the dough. Mix just until the ingredients come together. Overmixing can make biscuits tough.
Don't add too much flour. A slightly soft dough will give you more tender biscuits.
Use pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that can change the texture and flavor.
Pat or roll gently. Handle the dough as little as possible for the fluffiest results.
Cut straight down. Press the biscuit cutter down without twisting it.
Twisting can seal the edges and prevent the biscuits from rising as well.
Watch the baking time. Ovens vary, so start checking around 25 minutes.
You want golden edges and biscuits that are baked through.
Serve them warm. These biscuits are especially delicious straight from the oven with cinnamon butter.

Questions and Answers

Can I use canned pumpkin puree? Perfectly fine in this recipe. Just make sure you use plain pumpkin puree, not pumpkin pie filling.
Can I make these biscuits ahead of time? Yes. You can prepare the biscuit dough, cut the biscuits, and refrigerate them until you're ready to bake. Keep them well covered and bake them while the dough is still cold.
Why are my pumpkin biscuits not fluffy? The most common reasons are overmixing the dough, using warm butter, or twisting the biscuit cutter when cutting the dough. Keep the butter cold and handle the dough gently.
Can I freeze pumpkin biscuits? Yes. Freeze baked biscuits in an airtight, freezer-safe container. Thaw and reheat in the oven until warm.
What kind of butter goes with pumpkin biscuits? Cinnamon butter is my favorite, but honey butter and maple butter are also delicious.

Nutrition Facts

Calories

234

Fat (grams)

12 g

Sat. Fat (grams)

8 g

Carbs (grams)

28 g

Fiber (grams)

2 g

Net carbs

26 g

Sugar (grams)

2 g

Protein (grams)

4 g

Sodium (milligrams)

503 mg

Cholesterol (grams)

31 mg

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