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Pumpkin Biscuits Recipe

Pumpkin Biscuits Recipe

Any soup, stew, or chili would be pleased to share star billing with these tender autumnal biscuits, but they‘re also right at home on the breakfast table, where they can give your day a sunny start. Canned pumpkin makes them a snap to make and gives them a nutritional boost of beta-carotene as well.

Pumpkin Biscuits would also be a welcome addition to your Thanksgiving table, so be sure to save this recipe! Here’s how to make them:


2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned pumpkin
1/2 cup regular milk, or soy milk for vegan version
3 tablespoons melted butter, or corn oil for vegan version

1 tablespoon pure maple syrup

1. Preheat oven to 450F. Lightly oil a baking sheet and set it aside.

2. Sift together the flour, baking powder, salt, and allspice in a large bowl, then set aside.

3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth.

4. Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.

5. Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used.

6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown. Serve hot.

Makes about 20 biscuits.

Read more: Food, All recipes, Desserts

Inspired by Biscuit Bliss, by James Villas (Harvard Common Press, 2004).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Biscuit Bliss

101 foolproof recipes for fresh and fluffy biscuits in just now


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3:11PM PDT on Jul 1, 2012

I will have to hide the pumpkin from my dog. He LOVESSSSS Pumpkin.

1:25PM PST on Nov 24, 2011

Yum, I would use freshly steamed pumpkin instead of the tin. its easy to do and tinned food isn't good for the health. + Fresh steamed pumpkin taste so much better ! Use olive oil or macadamia instead of the corn oil.

6:06AM PDT on May 23, 2011

Yummy recipe! Thanks.

12:37PM PST on Jan 10, 2011

Sounds good!

11:47AM PDT on Oct 30, 2010

Sounds fantastic ! I saved this in My Favorites . Can't wait to make them ! Thanks .

6:20AM PDT on Oct 30, 2010

Sounds yummy, and since the recipe doesn't use the whole can of pumpkin puree I can use the rest for the fabulous pumpkin body butter


12:59PM PDT on Oct 26, 2010

Sounds awesome! Bookmarking...

8:27AM PDT on Oct 26, 2010

This sounds tasty!

4:34PM PDT on Oct 24, 2010

I printed this one!

8:57AM PDT on Oct 24, 2010

geez this is supposed to be an environmentally minded website and yet they are suggesting you use genetically modified, highly processed corn oil! In place of corn oil you could use palm or coconut oil, both of which are excellent for baking and do not add the off flavor that olive oil does sometimes. Also, grapeseed oil might work.

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