Name: Perfect Pumpkin Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (187g; fluffed, spooned & leveled); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 tablespoons cold butter, cut into small pieces; ¾ cup pumpkin puree; ½ cup Greek yogurt; For the topping:; 2 tablespoons butter, melted

Perfect Pumpkin Biscuits are soft, fluffy, and lightly flavored with earthy pumpkin — an ideal addition to your fall table. Made with Greek yogurt and real pumpkin purée, these buttery biscuits are tender and moist with a golden finish, delicious on their own or paired with whipped honey butter, soups, or savory mains.

Why You’ll Love This Recipe

These biscuits are a cozy twist on a classic, bringing just the right hint of pumpkin flavor without overpowering. They’re simple to prepare, require no special equipment beyond a pastry cutter or fork, and bake up beautifully in just 15 minutes. They make a great side dish for chili, stew, or roasted meats, and also work as a fall breakfast with jam or honey.

Perfect Pumpkin Biscuits

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour (fluffed, spooned, and leveled)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons cold butter, cut into small pieces
¾ cup pumpkin purée
½ cup Greek yogurt

For the Topping

2 tablespoons melted butter

Directions

Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a pastry cutter or fork, cut in the cold butter until the mixture forms small pea-sized crumbs.
In a separate bowl, mix together the pumpkin purée and Greek yogurt until smooth.
Add the wet ingredients to the dry mixture. Stir gently, then use your hands to finish mixing until a dough forms.
Turn the dough out onto a floured surface and knead a few times until just combined.
Pat the dough into a ¾-inch thick disk. Use a 2–3 inch round cutter to cut out biscuits.
Transfer the biscuits to the prepared baking sheet and brush the tops with melted butter.
Bake for 12–14 minutes, or until the tops are lightly golden and the biscuits are firm to the touch.
Allow to cool slightly before serving.

Servings and timing

This recipe makes 6 biscuits.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Herbed biscuits: Add chopped fresh sage, rosemary, or thyme to the dough for a savory twist.
Sweet version: Add 1 tablespoon of brown sugar and a pinch of cinnamon to the dough for a sweeter biscuit.
Cheesy pumpkin biscuits: Mix in ½ cup shredded sharp cheddar for extra richness.
Vegan-friendly: Use plant-based butter and dairy-free yogurt.
Spiced flavor: Add pumpkin pie spice or cinnamon for more warmth.
Mini biscuits: Cut smaller rounds for a bite-sized version.
Maple glaze: Drizzle with a simple maple butter glaze after baking.
Whole wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
Buttermilk alternative: Replace yogurt with buttermilk or sour cream.
Stuffed biscuits: Add a small cube of butter or cheese in the center before baking for a melty surprise.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a 300°F oven for 5–7 minutes or microwave briefly (about 10–15 seconds) until warmed through. These biscuits also freeze well — freeze individually and reheat straight from frozen in a warm oven.

FAQs

Can I use canned pumpkin pie filling?

No, use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices that will affect the flavor and texture.

Can I substitute the Greek yogurt?

Yes, sour cream or buttermilk are good substitutes with similar moisture and acidity.

Do I need to chill the dough before baking?

No chilling is necessary — these biscuits go straight into the oven.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 1 day in advance and refrigerate it, covered. Cut and bake just before serving.

How do I get flaky layers?

Handle the dough gently and don’t overmix. Cold butter is also key for flaky texture.

Can I double this recipe?

Yes, simply double all ingredients and bake in batches or on two baking sheets.

How thick should the dough be when cutting?

Aim for about ¾ inch thick for a biscuit that rises well.

What should I serve these with?

These pair well with soups, stews, roasted meats, or whipped honey butter for breakfast.

Can I freeze unbaked biscuits?

Yes, freeze them on a baking sheet, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.

Why did my biscuits turn out dry?

Overbaking or too much flour can lead to dryness. Be sure to measure flour properly and remove from the oven as soon as they’re set.

Conclusion

Perfect Pumpkin Biscuits are a warm, comforting side that’s easy to make and full of fall flavor. Whether served with savory dishes or sweet spreads, these soft and buttery biscuits will quickly become a seasonal favorite. Try them once, and you’ll want to enjoy them all autumn long.