Spiced Pumpkin Biscuits

I debated not posting this recipe. Not only have I recently posted two separate pumpkin recipes already, but surely you’re over this big ol’ orange squash by now. Are you?


But in the end, these were just too darn good to keep to myself. I mean, first of all, they’re biscuits. Biscuits! How have I not brought you guys a biscuit recipe by now?

Beyond that, they’re pumpkin-y and spiced and so fluffy and flaky, especially warm straight out of the oven. Could there possibly be a better incentive to get out of bed on a cold November morning than biscuits?



Okay, I’ll stop now.



With Thanksgiving only a week away (side note: I. am. so. excited.), I think that these would also make an excellent addition to whatever spread you may have planned for the big day. They’re much more exciting and creative than plain old rolls— not that those don’t have their place on the Thanksgiving table, because they totally do— and they add a seasonal kick to the festivities. What’s more, these biscuits are crazy easy to make while still looking and tasty like they required a ton of time and effort in the kitchen.


So I’ve got your back on the bread basket side of things. As for the turkey, well… not so much.

This is a baking blog after all. And I’m in a dorm room. But I’ve got faith in you! Go rock that bird! And if all else fails…


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Spiced Pumpkin Biscuits

adapted from Sugarcrafter

Makes a dozen biscuits

2 cups white whole wheat flour

1 Tbs baking powder

3/4 tsp salt

2 Tbsp cane sugar or sucanat

1/2 tsp cinnamon

1/4 tsp nutmeg

2 1/2 Tbsp solid coconut oil

3/4 cup pumpkin puree

1/2 cup almond milk

2 Tbsp honey or maple syrup

Preheat oven to 450F. In a large bowl, combine the flour, baking powder, salt, sugar, cinnamon, and nutmeg. Add the oil (make sure it’s solid) and incorporate it into the dry ingredients using a pastry cutter, a fork, or just your hands until it’s broken down. In a separate bowl, mix together the pumpkin, milk, and honey/maple syrup. Add to the dry ingredients all at once and stir until the dough comes together.

Turn onto a floured surface and knead a few times before rolling out the dough to a l-inch thickness. Using a 2-inch round biscuit or cookie cutter, cut out as many circles as you can. Gather together the scraps of dough, re-roll, then cut more circles. Continue until you’ve used up all the dough.

Place biscuits onto a prepared baking sheet and bake for 12-14 minutes, until golden brown.

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{ 3 comments… add one }
  • Kaitlin Weiler November 26, 2013, 1:33 pm

    These look delicious! I can never get enough pumpkin, especially around the holidays. Happy Thanksgiving!

    • A Baking Girl November 26, 2013, 1:37 pm

      Thanks! I’m pretty sure I could eat pumpkin year round, but at least I can get away with using it in every other recipe during the holidays :)

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