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Pumpkin Spice Biscuits

November 18, 2013

Pumpkin Spice Biscuits

Several weeks ago I made Pumpkin Cheesecake Bars and afterward had half a can of pumpkin left over. Hating to waste the perfectly good Pumpkin,  I made Pumpkin Biscuits and they were a hit. Mind you,  all of my grandchildren were here and they can be picky about trying new things…not these. They loved them. So I made a bigger batch,  and once again…the kids were taking them home for their breakfast the next morning.

So, if you’re looking for a new way to include Pumpkin into your Fall menu or Thanksgiving  Dinner, here you go!

It’s easy as pie…first melt a stick of butter in a saucepan on the stove and add 1/2 cup sugar.

pumpkin butter

Stir over low heat until the butter has melted. Add 1 can pumpkin, 1 /2 cup milk and 1 Teaspoon spice to butter mixture. I used a Pumpkin Pie Spice one time and cinnamon the next. They are equally good.

pumpkin butter flour

Remove pan from heat and gradually  stir in 3 1/2 cups self-rising flour into pumpkin mixture until combined.

pumpkin biscuit dough

Turn out onto a well floured board. Gently work in about 1 more cup of flour, more or less, until dough is smooth and not sticky.

Pumpkin biscuit un

Cut with biscuit cutter and place on a lightly greased pan. Bake in a preheated 425* oven for about 20 minutes or until lightly browned.

pumpkin biscuits baked

Serve with butter and honey… enjoy!

Pumpkin Spice Biscuits2

Pumpkin Spice Biscuit toasted with Honey…it’s what’s for Breakfast ~

Pumpkin BIscuit breakfast

Pumpkin Spice Biscuits


  • 1 stick butter
  • 1/2 cup sugar
  • 1 can pumpkin puree
  • 1/2 cup milk
  • 1 teaspoon Pumpkin Pie Spice or Cinnamon
  • 4 cups Self Rising Flour, divided


  1. Preheat oven 425* Lightly grease baking sheet.
  2. Melt butter in sauce pan with sugar.
  3. Add milk, pumpkin and spice. Mix until blended.
  4. Add 3 1/2 cups SR flour, slowly, until combined.
  5. Turn onto well floured surface and work in another cup or so of flour until no longer sticky.
  6. Cut into biscuits. Bake 425* about 20 mins or until lightly browned.
  7. Serve with butter and honey.
  8. Makes 20 average sized biscuits


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  • Loni

    OHHH YUM! You are VERY creative! 🙂

    November 18, 2013 at 4:03 pm Reply
    • admin

      Thanks, Loni! They are super easy!!! And delicious!

      November 18, 2013 at 5:53 pm Reply
  • Amar Naik

    yummy. nice presentation. i am sure they taste great too 😀

    November 19, 2013 at 12:07 am Reply
    • admin

      Thank you, Amar~

      November 19, 2013 at 8:58 am Reply
  • Sophie Bowns

    They look more like scones… I bet they are delicious!

    November 19, 2013 at 6:17 am Reply
    • admin

      Yes, I thought making scones. I would drizzle a glaze over them and use cream in place of the milk, maybe a tad more sugar…but you’re right..very sconey…and very good…. 😉 thanks for commenting!

      November 19, 2013 at 8:54 am Reply
  • claudia krusch

    Love your recipe!

    November 19, 2013 at 8:03 am Reply
  • Nadya

    I bake without gluten, and love using pumpkin in scones (with craisins!!) Or muffins! So easy and delicious! And love adding a bit of cardamom to the spice blend.
    I often add cooked quinoa to my GF blend (generally sorghum, coconut flour, tapioca …)

    November 19, 2013 at 12:18 pm Reply
    • admin

      I’ve never gone gluten free…I’ve been thinking I might need to try it and see how I feel….great tips! Thanks!

      November 19, 2013 at 1:22 pm Reply
  • Elizabeth

    Boy do they look yummy! Did you know you can freeze pumpkin? It has worked quite nicely on occasion.

    November 19, 2013 at 2:13 pm Reply
    • admin

      No, I didn’t! It never crossed my mind…thanks for telling me!

      November 19, 2013 at 3:49 pm Reply

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