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Pumpkin Patch Biscuits

I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. —Liza Taylor, Seattle, Washington
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 biscuits


  • 1-3/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 1-1/2 teaspoons cold butter, divided
  • 3/4 cup canned pumpkin
  • 1/3 cup buttermilk


  • In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
  • Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
  • Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
Nutrition Facts
1 biscuit: 328 calories, 17g fat (11g saturated fat), 44mg cholesterol, 609mg sodium, 40g carbohydrate (11g sugars, 2g fiber), 5g protein.
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Average Rating:
  • Beba
    Nov 23, 2019

    Could you make this savory? If so, should i just omit entirely the sugar? Or should i add some thing else as substitute? More water or milk or butter? Thanks in advance

  • Amber
    Nov 17, 2017

    Looks good i am hugery

  • Candi
    Feb 12, 2017

    These biscuits were fantastic! They were light, flaky, and the flavor was delicious. I did add a splash of vanilla extract, a pinch of nutmeg and a half teaspoon of cinnamon. I also doubled the recipe. The dough was a bit wet so I had to add a little more flour and kneed a little longer but my kids ate them all up and asked me to make more tomorrow. I will be using this recipe regularly from now on. Thanks!

  • Orbs
    Nov 14, 2016

    Delicious! I added cinnamon to batter; and topped each biscuit with cinnamon vanilla sugar. Thank you, Liza, for sharing this recipe.

  • emvm
    Sep 19, 2015

    I make these biscuits every Thanksgiving and they are fabulous!!!

  • gaylene2
    Mar 25, 2015

    From its appearance, my family expected this to taste like "Nutty Sweet Potato Biscuits" from Taste of Home years ago. Or so my family thought! They missed the cinnamon, nutmeg and nuts. So it didn't get a very high rating!In one spot the yield says "7 servings" and in another it says "6 biscuits", but I managed to get 9 biscuits!

  • Mortica12
    Oct 12, 2014

    I keep coming back to this. I have made it countless times to rave reviews. A new staple to the Thanksgiving and Yule meals. Definitely a keeper. I also double this batch and have at times tripled it. A fall favorite around our house.

  • misscoffeepot
    Sep 30, 2014

    I followed everyone's suggestion and doubled the recipe (which said it made 6). I ended up with 28 2 inch biscuits! So they must be making 4-5 inch biscuits in the original recipe. I did use home grown pumpkin, which I drained and pureed-and it looked the same consistency as canned. These were a hit with the grand kids. I liked the sweetness...a cross between a biscuit and a scone. They are very moist- perhaps I should have baked them a tad longer, but I baked them a bit over 20 min anyway.

  • sonny97
    Aug 10, 2014

    used only a 1/4 cup of butter instead of 1/2, turned out great!

  • ConfidentMom
    Nov 9, 2013

    The family raved about these. Depending on the size of your crowd, you may want to consider doubling thee recipe.