Pumpkin Spiced Buttermilk Biscuits

Today is officially Fall  so I’m celebrating with my first pumpkin recipe of the season. I’m not usually one to rush summer away but for whatever reason this year I was more than ready for the seasons to change. I had a pumpkin hanging on my door the day after labor day because even though it was still 80 degrees I had in my head that Fall was here. Now that it’s officially appropriate to celebrate I’m doing so with these Pumpkin Spiced Buttermilk Biscuits.


I grew up eating tender flaky biscuits straight out of my grandmothers oven. I would slather one with a smear of butter (and sometimes jam) and savor each bite in all its glory. Biscuits aren’t something I eat often but when I do I’m reminded of my southern roots and my grandmother’s kitchen.


These pumpkin spiced biscuits are light, tender and flavorful. They’re perfectly spiced with just a hint of pumpkin taste to them. They’re the perfect way to wake up on those cool, crisp mornings smeared with pumpkin, or apple butter, for a delicious fall treat.




Pumpkin Spiced Buttermilk Biscuits
Prep time
Cook time
Total time
Serves: 12 Biscuits
  • 1¼ cup All-Purpose Flour
  • ¾ cup Whole-Wheat Flour
  • 2½ teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, cut into small pieces
  • ⅓ cup low-fat buttermilk
  • ¾ cup canned pumpkin
  • 3 tablespoons pure maple syrup
  1. Preheat oven to 400°.
  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
  3. Combine buttermilk and syrup, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.
  4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if 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 ¾-inch thickness. Cut dough with a 1¾-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Nutrition Information
Serving size: 1 Biscuit Calories: 122.6 Fat: 4.1 Saturated fat: 2.5 Carbohydrates: 20 Sugar: 4.2 Sodium: 207.3 Fiber: 1.8 Protein: 2.7 Cholesterol: 10.6


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By | 2018-06-01T09:37:38+00:00 September 23rd, 2015|breads/muffins|7 Comments


  1. Crissy September 23, 2015 at 9:26 am

    oh my! These look wonderful! Thanks for sharing 🙂

  2. admin September 23, 2015 at 1:03 pm

    Thank you

  3. Rachel@ Athletic Avocado September 23, 2015 at 4:05 pm

    pumpkin in biscuits, now thats a genius idea!!!

  4. Liz September 24, 2015 at 6:09 am

    I love this recipe SO SO much! Do you think it would still work if I used all whole wheat flour?

  5. admin September 24, 2015 at 7:06 am

    I think if you use white whole wheat flour it will be fine. If your just using whole wheat I would play around with the ratios to see what works for you.

  6. Jeanette | Jeanette's Healthy Living September 24, 2015 at 10:58 am

    My mouth is watering just thinking about these – I love the idea of pumpkin and pumpkin spices in a biscuit!

  7. Elizabeth Shaw September 24, 2015 at 3:50 pm

    This is such a wonderful idea! I bet these taste great with a sweet potato chili. I will definitely have to try them, Mr CEO is a huge biscuit fan.

    You have such a beautiful family and daughter! I was dying to click on your About Me to see how your journey panned out. Lovely. Grateful we found eachother and looking forward to following you!

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