Fluffy pumpkin biscuits are the best fall breakfast treats. Loaded up with real pumpkin and a hint of warm spices, and finished with a smear of decadent homemade whipped maple cinnamon butter. These biscuits are so delicious, and all it takes is just a few simple tweaks on my classic biscuit recipe to bring these little pumpkin treats to life.
Don’t mind me, I’m just over here trying to get through all the pumpkin I’ve stockpiled this season. In the midst of pandemic shopping, I was extra worried that pumpkin was going to fly off the shelves fast this year. So on every trip to the store for the past several weeks, I’ve tried to pick up at least one or two cans, even if had no plans to use them that week. Well, now here we are getting into the second week of November, and I’m still knee deep in pumpkin.
But, I really don’t mind that much when it’s making its way into recipes like these pumpkin biscuits. They are just so much fun. They have that soft, fluffy biscuit texture that just hits the spot. The pumpkin flavor comes through beautifully, complimented by subtle notes of cinnamon and nutmeg.
And then there’s the butter. That scrumptious, sweet, and smooth Whipped Maple Cinnamon Butter. It’s a simple 3-ingredient recipe, and it’s absolutely necessary to pair with this biscuits. Slather some butter on a warm biscuit, and it’s just pure bliss.
Keep scrolling for the easy instructions!
Making Pumpkin Biscuits…
These biscuits require you to get your hands dirty, but the steps couldn’t be more simple.
Start by cutting ice cold butter into your dry ingredients — which includes all-purpose flour, baking powder, salt, some brown sugar, and half a teaspoon each of cinnamon and nutmeg.
There are two ways to do this. You can add all the ingredients to a bowl and use a pastry cutter or two forks to work the butter into the dough until it forms a coarse crumb texture. Alternatively, my preferred method for this is to just add all the ingredients to a food processor and pulse a few times until the crumb texture forms.
Then, add the mixture to a bowl if necessary. To it, add a healthy dose pumpkin purée and some milk. Use a spatula to work the ingredients together until a very sticky, loose, shaggy dough starts to form.
Next, dust a clean, dry surface with flour, and turn out your dough on to the surface. Use your hands to knead the dough until it comes together into a sticky ball.
Use a rolling pin to roll the dough out until it is about 1-inch thick. Then it’s time to form your biscuits. Depending on how big your biscuits are will depend on how many biscuits you get from the dough. A simple biscuit cutter will yield about a dozen biscuits.
Alternatively, I also like to use the mouth of a mason jar to cut out my biscuits. They make for smaller, almost mini-biscuits, and yields about 18 total. I think they are cute and fun and convenient if you don’t have a pastry cutter. The month of a wine glass could also work too. Get creative if need be!
Lay your biscuits out on a baking sheet, lined with foil or parchment paper if desired, and coasted with non-stick spray. Bake the biscuits at 450 degrees for 15 minutes until they rise and darken in color on top. Let cool slightly and serve up with Whipped Maple Cinnamon Butter.
Tips for perfect, fluffy biscuits…
- Make sure your butter is as cold as you can get it. Cold butter is the key to fluffy biscuits. As the butter melts while in the oven, it creates pockets of air and steam that give biscuits their lovely airy texture. The softer your butter is going into the oven, the denser your biscuits will turn out.
- One thing I recommend is to get out you butter about 15 minutes before you start baking. Cut the butter into small cubes, add them to a small bowl, and stick that in the freezer until you’re ready to start using it. This allows the freezer air to touch as much butter as possible and make it as cold as possible.
- Don’t over-knead the dough. You want to work it enough until it comes together, but not touch it more than you have to. Our hands carry a lot of heat, and so the more you touch the dough, the warmer you make the butter that has been worked into the dough.
Whipping up Maple Cinnamon Butter…
This simple butter comes together in all of 90 seconds. Add a stick of softened unsalted butter to a mixing bowl along with some maple syrup and a few teaspoons of cinnamon. Use an electric beater to whip the mixture until its totally combined and the butter gets smooth and fluffy. Scoop the mixture out into a serving bowl and dig in immediately. The butter spreads better when it’s softened and not straight out of the fridge.
You can store these pumpkin biscuits in a zip-loc bag or air-tight food storage container for about a week. I think they taste best warm, and recommend reheating them up in the microwave for a few seconds before eating the leftovers. The butter will keep in the fridge (in a covered container) for several weeks.
Let me know if you give these Pumpkin Biscuits with Whipped Maple Cinnamon Butter a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Pumpkin Biscuits with Maple Cinnamon Whipped Butter
Ingredients
For the Pumpkin Biscuits:
- 2 1/2 Cups All-Purpose Flour (+ more for dusting)
- 1 Tbsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbsp Brown Sugar
- 1/2 Cup (1 stick) Cold butter Cut into cubes*
- 1 Cup Pumpkin Purée
- 1/2 Cup Milk
For the Whipped Maple Cinnamon Butter
- 1 Stick Unsalted butter Slightly softened
- 1/4 Cup Pure Maple Syrup
- 1/2 Tsp Cinnamon
Instructions
To make the Pumpkin Biscuits:
- Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment paper if desired, and coat with non-stick spray.
- Add the flour, baking powder, salt, cinnamon, nutmeg and brown sugar to a mixing bowl or food processor along with the cold butter cubes. Use a pastry cutter or pulse the mixture in your food processor until it forms a coarse crumb texture.
- Add the pumpkin purée and milk to the mixture and combine until a sticky, shaggy dough comes together.
- Dust a clean counter or surface with flour and turn out the dough. Use your hands to knead the dough a few times until the dough comes together in a ball.
- Use a rolling pin that’s been dusted with flour to roll out the dough to about a 1/2-1 inch thickness. Use a biscuit cutter, or the rim of a mason jar, to cut out biscuits, and add them to the prepared baking sheet. You will have to reknead and roll out the dough a few times to get as many biscuits as possible from it.
- Bake the biscuits for 15 minutes until they get fluffy and darken in color. Remove from the oven and serve with whipped maple cinnamon butter if desired.
To make the Whipped Maple Cinnamon Butter
- Add all the ingredients to a mixing bowl and use an electric beater to whip the mixture until its totally combined and the texture is smooth.
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