Pumpkin Spice Biscuits

I first made these flaky pumpkin spice biscuits several autumns ago and it’s no surprise that my family now requests an annual appearance. Lightly sweetened with maple syrup, the biscuits are infinitely versatile – split open and slather with pumpkin butter or mascarpone for a breakfast treat, or go savory and devour alongside steaming bowls of soup. Pumpkin Spice Biscuits | Tutti DolciEither way, I think you’ll find these disappear quickly so follow my lead and make a double batch. Freeze half the biscuits (unbaked) for a later day, then bake whenever you simply need a fresh hot biscuit. Pumpkin Spice Biscuits | Tutti Dolci Print
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Pumpkin Spice Biscuits

  • Yield: 15 biscuits
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  • 2 cups (280 g) flour
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 5 Tbsp cold unsalted butter
  • 1/3 cup cold buttermilk
  • 3 Tbsp maple syrup
  • 3/4 cup pure pumpkin


  • 1 Tbsp unsalted butter, melted
  • flaky salt


  1. Preheat oven to 400°F and line two baking sheets with parchment paper. Whisk together flour, baking powder, cinnamon, cloves, ginger, nutmeg, and salt in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until the pieces are pea-sized. Chill mixture in refrigerator for 10 minutes.
  2. Whisk together buttermilk, maple syrup, and pumpkin in a small bowl. Make a well in the middle of the flour mixture and add buttermilk mixture; fold in just until incorporated, then flour hands and knead dough four times.
  3. Use a floured bench scraper to scrape dough out onto a lightly floured board and roll into a 9 x 5-inch rectangle; dust top of dough lightly with flour. Fold the dough like a letter: fold the bottom third of dough up to the middle, then fold upper third of dough over it. Turn dough 90 degrees counterclockwise, so the top flap faces right. Roll out dough again into a 9 x 5-inch rectangle; dust lightly with flour, and fold like a letter again.
  4. Gently roll or pat dough to a 3/4-inch thickness. Cut dough with a floured 2 1/4-inch biscuit cutter to form 15 rounds; gently gather scraps and pat out once more if needed. Place dough rounds 1 inch apart on prepared baking sheets; brush with butter and sprinkle with salt.
  5. Bake, rotating pans halfway through, for 13 to 14 minutes or until puffed and golden. Cool 2 minutes on wire rack; serve warm. Store leftovers overnight in an airtight container and warm before serving.


Make ahead: Freeze unbaked biscuits for 1 hour on baking sheets, then store in airtight freezer bags up to 2 months. Bake as directed, adding 1 or 2 minutes to baking time. Adapted from Cooking Light.


  • Calories: 120

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  1. Biscuits always intimidate me, but I think I might need to give them another try. I’m a sucker for anything pumpkin spice 🙂 Lovely photos!

  2. Wish I had a couple of these pumpkin cookies to devour right now – they look so delicious! Pinned!

  3. I can certainly see why these are requested over and over again! I need to make these for thanksgiving! YUM!

  4. I can tell how delicious these would be from the spice mix ingredients! They must smell amazing when baking 😀

  5. What a beautiful color to these pumpkin biscuits. I could see enjoying these for breakfast, brunch or later day meals! Pinning…!! 😉

  6. I am so excited about these biscuits. Biscuits are one of my favorite foods, and I find that adding pumpkin (or squash) gives them such a beautiful moisture. I’m dreaming about them with butter and honey.

  7. Even though it’s not really the time for it here I am obsessed with all things pumpkin at the moment. These look wonderful. Double batch you say? If you insist!

  8. What a fabulous celebration of pumpkin and spice! The Pumpkin and Spice Biscuits are ready for Thanksgiving, dinner and even breakfast with a slather of pumpkin butter!

  9. Laura, what a delicious biscuit… I’ve not ever had biscuits made with pumpkin. Tell me, when you say ‘pure’ pumpkin… is it raw? Is it grated? Thanks.

  10. I can’t decide if I would like these biscuits better with sweet or savory pairings… guess I’ll have to make them and try both! 😉

  11. When do I NOT need a freshly baked biscuits! These look so tasty and I love that they swing both ways-sweet and savoury! Pinned.