These Pumpkin Biscuits will steal the show at your Thanksgiving dinner. Fluffy, moist, and lightly flaky biscuits are made even better when you slather them with homemade cinnamon honey butter!
There’s nothing quite like the comfort of a buttermilk biscuit, hot out of the oven. A warm biscuit topped with a pat of butter that melts into all those flaky layers is about as good as it gets, folks.
SAVE THIS PUMPKIN BISCUIT RECIPE TO YOUR FAVORITE PINTEREST BOARD!
This fall twist on a classic biscuit brings pumpkin into the picture too. These Pumpkin Biscuits are a touch sweet, but not so sweet that you can’t serve them as a side dish with your meal! Flavored with warming spices like nutmeg and ginger, they’re a delicious way to use up any leftover pumpkin you have after making your favorite pumpkin desserts.
The best part of these biscuits is what you spread on top of them! This homemade Cinnamon Honey Butter tastes so divine that words can’t do it justice.
It adds a hint more sweetness to the biscuit while saturating every last bite with a savory buttery flavor. Once you know how easy it is to make homemade cinnamon butter, you’ll want to spread it on anything and everything!
What ingredients do I need?
To make these easy pumpkin biscuits you’ll need the following ingredients:
- All-purpose flour
- baking powder
- buttermilk (or buttermilk substitute)
- canned pumpkin
Pro Tip: Don’t have a carton of buttermilk handy? Make your own by whisking 1/3 cup of milk with 1 tsp white vinegar (or lemon juice). Let it sit for 10 minutes to curdle before using it in the recipe. Works like a charm every time!
Here’s what you need to make cinnamon honey butter:
How to make Pumpkin Biscuits
First, preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
In a large bowl, combine the dry ingredients. Cut butter into smaller pieces and add to your flour mixture, using a pastry cutter to mix it until it resembles coarse crumbs. Place the mixture to chill in the fridge for ten minutes.
In a separate small bowl, combine buttermilk and honey, then whisk until blended. Add canned pumpkin and mix well. Next, add wet ingredients to the flour-butter mixture and mix well until a soft dough forms.
On a lightly floured surface, roll the dough into a ½-inch thick rectangle, about 9×5 inches, and dust with flour. Fold the dough crosswise into thirds, like when you fold a piece of paper to fit in an envelope.
Reroll your dough into the same ½-inch thick rectangle and dust with flour. Fold the dough again into thirds, but this time finish by gently rolling or patting the dough to a ¾ inch thickness.
Use a biscuit cutter or cookie cutter to cut your pumpkin biscuits and place them on your prepared baking sheet about an inch apart. Bake for 14 minutes or until golden. Let cool slightly and brush tops with warm cinnamon honey butter to serve!
How to make Cinnamon Honey Butter
This part is even easier than the biscuits! Simply whisk your softened butter, honey, vanilla extract, and cinnamon together in a small bowl or ramekin. Cover and refrigerate until ready to serve.
For fluffy, flaky biscuits be sure to use COLD butter. Don’t skip the step of chilling the flour and butter mixture either. Cold butter will attach to the flour in as the biscuits bake, creating a softer crumb. Work pumpkin biscuit dough with a light touch. Avoid over-kneading or vigorously folding the dough more than necessary, otherwise, the biscuits may come out tough. Serve biscuits right away for the best flavor and texture.
For fluffy, flaky biscuits be sure to use COLD butter. Don’t skip the step of chilling the flour and butter mixture either. Cold butter will attach to the flour in as the biscuits bake, creating a softer crumb.
Work pumpkin biscuit dough with a light touch. Avoid over-kneading or vigorously folding the dough more than necessary, otherwise, the biscuits may come out tough.
Serve biscuits right away for the best flavor and texture.
What can I serve these pumpkin biscuits with?
We love serving a basket of these biscuits as a side dish with Herb Roasted Turkey. Add some Scalloped Hasselback Potatoes or Easy Roasted Smashed Potatoes with CHEESE! and a salad and you have a complete holiday feast. Pumpkin Biscuits make a great addition to breakfast or brunch, too. Enjoy with savory Frittatas or a straightforward plate of eggs and oven-cooked bacon.
This pumpkin biscuit recipe doesn’t use a whole can of pumpkin, which means you have an excuse to bake more fall goodies!
For a dessert idea that doesn’t take up oven space, give my No-Bake Pumpkin Nutella Cheesecake a try this holiday season. You don’t often taste pumpkin and Nutella together, but the pairing is spectacular!
To be perfectly honest, bread is usually my favorite part of a holiday meal! If you haven’t tried these Copycat Texas Roadhouse Rolls yet, stop everything you’re doing and make them now! Like today’s biscuits, they’re spread with Easy Cinnamon Honey Butter and are even better than the original restaurant version.
Whether you’re a bread baking pro or brand new to baking, we have plenty of beginner-friendly bread recipes on the blog you’ll love too:
- Easy 7-Up Biscuits
- Red Lobster Cheddar Bay Biscuits
- Asiago Herb Biscuits
- Baking Powder Biscuits with Cheese and Roasted Garlic
- Easy Homemade Italian Bread Recipe
- English Muffin Bread
- Parmesan Bread Bites Recipe
- Double Chocolate Banana Bread
- Apple Cinnamon Sweet Rolls Monkey Bread
Flaky buttermilk biscuits with the flavor of Fall and warm spices. Topped with cinnamon honey butter, these Pumpkin Biscuits are a great addition to any family meal.
Pumpkin Biscuits with Cinnamon Honey Butter
For the Pumpkin Biscuits
- 2 cups all purpose flour
- ½ tsp salt
- 2 ½ tsp baking powder
- ¼ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp freshly ground nutmeg
- 5 tbsp butter chilled
- ⅓ cup buttermilk
- ¾ cup canned pumpkin not pumpkin pie filling
- 3 tbsp honey
For the Cinnamon Honey Butter
- 4 tbsp butter room temperature
- 1 tbsp honey
- ¼ tsp vanilla extract
- ¼ tsp ground cinnamon
To make the biscuits:
- Preheat oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt. Cut in butter into small pieces and with a pastry blender, cut it into the dry ingredients until it resembles coarse meal. Place mixture in the fridge to chill for 10 minutes.
- In a separate bowl, combine buttermilk and honey, and stir with a whisk until well blended. Add canned pumpkin and mix well.
- Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (like you’re folding a piece of paper to fit into an envelope).
- Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
- Place biscuits, on a baking sheet lined with parchment paper one inch apart. Bake for 14 minutes or until golden. Let cool slightly and serve warm with cinnamon honey butter.
To make cinnamon honey butter:
- Whisk together all ingredients in a small bowl or ramekin. Cover and refrigerate until use.
This Cinnamon Honey Butter recipe was adapted from this one by Kevin & Amanda.
This post was originally published 10/31/11. It has been updated in format and with pictures on 11/22/22.