Pumpkin Biscuits

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Pumpkin Biscuits


"You can use commercially canned or homegrown pumpkin for this recipe. If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product. After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth. Remove any tough, fibrous pieces that didn?t cook down." - Hobbyfarmers.com

Cooking Time

Preparation Time :30 Min

Cook Time : 12 Min

Total Time : 42 Min


Serves : 12
  • 2 all-purpose flour

  • 1⁄4 brown sugar

  • 1 salt

  • 3 baking powder

  • 1 cinnamon

  • 1⁄2 nutmeg

  • 1⁄4 allspice

  • 1⁄8 ginger

  • 1⁄3 butter

  • 3⁄4 pumpkin

  • 3⁄4 milk


  • Stir together dry ingredients.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  • Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
  • On a lightly floured surface, roll out dough to a half-inch thick.
  • Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
  • Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
  • Serve hot with butter and honey or apple butter.