Pumpkin drop biscuits are the perfect way to add a little seasonal flair to your table – without an overpowering pumpkin spice flavor. These biscuits are buttery, flaky, and lightly enhanced with pumpkin puree for moisture and a hint of color.
They pair just as well with honey butter as they do with savory dishes like soup or Thanksgiving dinner. Since the pumpkin flavor is subtle, they’re just as delicious in spring, summer, or winter as they are in the fall!
Even better? This recipe takes the hassle out of biscuit-making by using a stand mixer to cut the butter into the flour. No tedious hand-cutting or worrying about overworking the dough! It’s also a great way to use up that last bit of pumpkin puree from an open can.
Why You’ll Love These Pumpkin Drop Biscuits
- Easy method: A stand mixer does the heavy lifting.
- Fluffy texture: Cold butter and buttermilk creates beautiful layers and a tender crumb.
- Versatile flavor: No overwhelming pumpkin spice – just pure, buttery goodness.
- Great year-round: The mild pumpkin flavor makes these perfect any time of year for breakfast, brunch, or a cozy side.
- No waste: A perfect way to finish off a partial can of pumpkin puree.
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Salt
- Cold butter
- Pumpkin puree (not pumpkin pie filling)
- Milk or buttermilk
(Optional: If you love pumpkin spice, feel free to add a pinch of cinnamon, nutmeg, or your favorite warm spices!)
How to Make Pumpkin Drop Biscuits
- Mix the dry ingredients. In the bowl of a stand mixer, combine the flour, baking powder, sugar, and salt.
- Add the butter. Cut cold butter into thin slices, then mix on low until there are large and small pieces.
- Incorporate the pumpkin. Stir in pumpkin puree and buttermilk until just combined – don’t overmix!
Note: Make your own buttermilk by combining a tablespoon of vinegar and 7 tablespoons of milk. Let it sit for a minute to curdle a bit. - Scoop. Drop the dough onto a sheet pan lined with parchment paper.
- Bake. Pop them into a hot oven and bake until golden brown and flaky.
Serving Suggestions
These biscuits are amazing fresh out of the oven with:
- Butter and honey
- Apple butter or jam
- A smear of cream cheese
- An iced latte or macchiato
- Served alongside soup, stew, or Thanksgiving dinner
Easy Pumpkin Drop Biscuits – Perfect for Any Season
Equipment
- 1 Stand Mixer
- 1 Parchment Paper Baking Sheets
- 1 Half Sheet Pan
- 1 #12 Portion Scoop (2.7 oz)
Ingredients
- 3 Cups All-Purpose Flour
- 1 Tbs. Baking Powder
- 2 tsp. Sugar
- 2 tsp. Kosher Salt
- 1 1/2 Stick Unsalted Butter
- 1 1/4 Cup Pumpkin Puree
- 1/2 Cup Buttermilk or 1 Tbs. Vinegar + 7 Tbs. Milk
Instructions
- Preheat oven to 425°F, and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, toss together the flour, baking powder, sugar, and salt.
- Cut the cold butter into very thin slices. Toss the butter slices in the flour mixture to coat.
- With paddle attachment, mix on low speed until the butter is broken into a mix of small and large pieces. Alternatively, use your hands or a pastry cutter.
- Make a well in the center of the flour/butter mixture, and add the pumpkin purée and buttermilk. Mix on low speed until the flour is just moistened. Do not overmix.
- Scoop the dough onto the prepared baking sheet with a #12 scoop or 1/3 cup.
- Bake until golden brown and cooked through, approximately 20 minutes.
Final Thoughts
Whether you’re looking for an easy fall breakfast, a cozy dinner side, or just a way to use up extra pumpkin puree, these pumpkin drop biscuits will be your new favorite bake. Mr. Knitrition told me these are his favorite biscuits!
Let me know if you try them!
Check out more of my easy recipes.
