Pumpkin Biscuits Recipe - Allrecipes.com
Pumpkin Biscuits Recipe

Pumpkin Biscuits

Recipe by  

"A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 36 biscuits Change Servings


  1. Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
  2. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
  3. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
  4. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2009

They were really good but still needed a little more flavor. Next time maybe some more brown sugar and cinnamon. I mixed up some butter and maple syrup (oops no honey...) and that made them wonderful snacks!

Most Helpful Critical Review
Nov 05, 2006

This sounds like it would be wonderful, but they don't come out very well. The taste is okay, but the texture isn't so great. Maybe with some modifications it would be better...I don't know if I'll make this again.

Oct 03, 2011

Fabulous if you make the following changes: increase spices: 1 tbsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, 1/2 tsp ground cloves. Added 1 tsp baking soda, upped the brown sugar to 1/4 cup. Combined 2/3 cup milk with 1 tsp vinegar and whisked with 1 and 1/2 cups of pumpkin puree. Dropped 8 to 10 biscuits on parchment paper and baked for 17 minutes. Oddly great with a thai pumpkin soup (nice mix of sweet and savoury).

Dec 04, 2007

These were tasty, but small. The texture wasn't quite what I hoped for. They didn't rise much and weren't fluffy or flaky like I imagine biscuits to be. I might make these again.

Jan 13, 2006

maybe I did something wrong, but these were unedible. I like the idea of pumpkin biscuits, but this wasn't it. When the recipe stated to pat the dough down I should have had a feeling these were going to flop. They were very gooey and sticky (one could not use a rolling pin) I should have added more flour. I even had to increase the baking time as they were raw and doughy in the center at first. They never did cook right. And they stayed flat.

Nov 13, 2006

Make sure you oil your hands and have lots of flour on hand before handling - very gooy (I used fresh pureed pumpkin). It took longer to bake but was very good fresh out of the oven. Once they cooled off the texture was little doughy. Would be great with a hot soup on a cool day fresh out of the oven!

Oct 18, 2004

Mmmm... these were excellent. I found that the serving amounts were quite incorrect, however. For "36" servings, you might be lucky to get out 5 biscuits in reality. So make tons! These are great.

Nov 04, 2011

If this is your first time making biscuits, don't try this recipe. But, if you know what biscuit dough is supposed to feel like, by all means, make these yummy biscuits! Just keep adding flour until the consistency feels right. Wow! I added extra spices (maybe double the amounts), and they came out fabulous!


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  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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