Pumpkin Melt in Your Mouth Biscuits
Soft, flaky, and infused with the cozy flavors of fall, these Pumpkin Melt in Your Mouth Biscuits are the ultimate seasonal treat. Made with real pumpkin puree and spiced with cinnamon and nutmeg, these biscuits strike the perfect balance of sweetness and warmth. The key to their tender, buttery texture lies in the cold, cubed butter and gentle handling of the dough, ensuring each bite literally melts in your mouth. Brushed with heavy cream for a beautifully golden finish, they bake up in just 15 minutes—making them ideal for breakfast, brunch, or a comforting snack on chilly days. Serve these irresistible pumpkin biscuits warm with a smear of honey, butter, or your favorite autumn spread to elevate any fall gathering. Perfect for pumpkin lovers, this easy recipe is a must-try for the season!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups pumpkin puree
- 0.25 cups buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a medium bowl, mix together the pumpkin puree, buttermilk, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together using a spatula until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick.
Using a floured biscuit cutter or a sharp knife, cut the dough into circles or squares. Re-roll the scraps as needed, but handle the dough as little as possible to keep the biscuits tender.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each.
Brush the tops of the biscuits with heavy cream to help them brown beautifully in the oven.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
Allow the biscuits to cool slightly before serving. Enjoy them warm with butter, honey, or your favorite fall spread!
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 35.9 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 224 mg | 17% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
