Pumpkin Biscuits

5 from 1 vote

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Today I’m sharing a recipe that is the epitome of autumn: Pumpkin Biscuits. They are light, fluffy and will make your house smell amazing. 

This is a classic butter biscuit recipe but you add pumpkin puree to the mix. It is lightly flavored with pumpkin but it gives the biscuits a pretty orange color. Plus, extra vegetables is always a good idea. If you like the idea of adding veggies to your biscuits, you should also try my sweet potato biscuit recipe.

stacked pumpkin biscuits with lots of flaky layers
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Pumpkin Biscuits

Pumpkin biscuits are made with Bob’s Red Mill all-purpose flour and they are delicious. They are great to serve for breakfast or a quick side for soups, stews and chilis.

Biscuits are so easy to make and they really pack a punch. Pro tip: use very cold butter for biscuits. When the biscuits bake, the butter will melt and create little pockets that produce the flaky layers we all want. 

bag of flour, pumpkin puree in glass dish, and colored chicken eggs on a cutting board


  • Bob’s Red Mill all-purpose flour: I buy it by the 25 pound bag at this point. I LOVE the stuff. It’s high quality and my go-to flour
  • Baking powder: this helps the biscuits to rise
  • Sugar: just a little to balance out the flavors
  • Unsalted butter: this adds flavor and a great texture, the cold butter helps to create flaky layers in your biscuits
  • Pumpkin puree: such a fun addition! It adds vitamins, minerals, fiber, and a beautiful color to the biscuits
  • Milk (I prefer whole milk): this helps to bring everything together

Recipe Instructions

  1. Preheat the oven and prep a baking sheet.
  2. Mix up the dry ingredients.
  3. Grate the butter and mix it into the dry ingredients.
  4. Add the milk and pumpkin puree and stir to combine.
  5. Dump the mixture out onto a lightly floured surface and knead it just a bit.
  6. Cut out your biscuits.
  7. Bake and enjoy!
pumpkin biscuit on a metal tray with light blue baking mat under it

Why I love Bob’s Red Mill

  • I’ve been a fan of theirs for years and go through so much flour I started buying it in 25 pound bags and keeping it in a bucket in my pantry. The quality is always amazing.
  • They are an employee owned company and do a lot of good in their local community and on the internet.
  • Their story is so inspiring; I think you should read it sometimes.
  • This quote from their site sums all my experiences with the company well: “From the very beginning, Bob and Charlee focused on people over profit: their mission was to provide wholesome food to their customers, build close relationships with farmers and suppliers, and treat their employees with generosity and respect.” It’s just a great brand and I’m honored to work with year after year.
12 biscuits on a pretty vintage baking sheet

Frequently Asked Questions

What makes biscuits rise and fluffy?

Along with using cold ingredients, there are a few things that help biscuits rise and be extra fluffy. Don’t overwork the dough, this will result in a tough biscuit. Accurately measure the flour. If you have have an incorrect measurement you will end up with a dense biscuit. Also, you want to bake biscuits at a very high oven temperature. You need a hot oven in order for the biscuits to rise nice and tall. The hot oven will help the butter steam and get those biscuits rising. 

What is the best flour for biscuits?

All-purpose flour is my go-to for biscuits and Bob’s flour is the best. 

Why are my homemade biscuits hard?

If your biscuits are too hard then they were probably overworked in the kneading process or you measured your flour too heavy (you had too much). You want to mix the dough just until it starts coming together.

Can I freeze biscuits?

Yes! Biscuits freeze wonderfully. Place cooked biscuits in an airtight container and they will be good in the freezer for up to 3 months. 

bowl of biscuits looking from the top down on a dark wood cutting board

More Recipes

If you’ve tried this Pumpkin Biscuit Recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

stacked pumpkin biscuits with lots of flaky layers
5 from 1 vote

Pumpkin Biscuits

This recipe is the epitome of autumn: Bob’s All-Purpose Flour Pumpkin Biscuits. They are light, fluffy and will make your house smell amazing. 
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12


  • 2 cups Bob’s Red Mill all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1 cup pumpkin puree
  • 1/3 cup milk, (I prefer whole milk)
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  • Preheat the oven to 450 degrees F., and line a baking sheet with parchment paper or a baking mat.
  • In a medium mixing bowl, add the Bob’s Red Mill flour, baking powder, sugar and salt. Stir to combine.
  • Using the largest holes of a box grated, grate the cold butter into the flour mixture in the bowl.
  • Use a fork or small spoon to gently stir the butter into the flour. It’s ok to still have chunks of butter, they just need to be fully covered in the flour.
  • Make a well in the center of the flour mixture and add the pumpkin puree and milk.
  • Gently stir to combine just until the mixture comes together.
  • Dump the mixture out onto a lightly floured surface and sprinkle the top of the dough with a little additional flour. Fold the dough in half and gently press it down. Do this folding in half a few time, adding a little flour as need. A small amount of kneading will help your biscuits have fluffy layers.
  • Use a rolling pin or your hands to gently roll or pat the dough so that it is 1.5 to 1 inches thick.
  • Use a 3-inch biscuit cutter to cut the dough into circle, gathering and rerolling all the dough. This recipe will make 12 biscuits.
  • Place the cut biscuits into the prepared pan.  Brush the tops of the biscuits with extra milk if you’d like to help them be a little more brown in color after baking.
  • Bake for about 15 minutes until the tops are golden-brown.
  • Remove the biscuits from the oven and serve hot.



  • These biscuits are great with some cinnamon honey butter spread in between the layers.
  • If you’d like to make these a sweeter biscuit with some additional flavor, feel free to add 2 more tablespoons of sugar and 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon to the flour mixture before adding the butter. This will make a biscuit that is more like a pumpkin spice scone and goes nicely as a side to something like an egg casserole for breakfast.
  • If you’d like to make these a little more savory you can add a 1/4 teaspoon ground sage, 1/4 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon black pepper to the flour mixture. This will make the biscuits more like an herbed bread, also delicious.


Serving: 1 of 12 biscuits, Calories: 145kcal, Carbohydrates: 20g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 349mg, Potassium: 76mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3363IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 1mg
Like this recipe? Rate and comment below!

This post was sponsored by Bob’s Red Mill, all opinions are my own. Thank you for supporting the brands that help make Bless this Mess possible.

Don’t miss the opportunity to make Pumpkin Biscuits. They exude fall, taste delightful and are easy to make.

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1 Comment

  1. Dave Pass says:

    Wish they were more pumpkin flavored, but they might not rise as much or be too moist with more pumpkin. Otherwise my family told me to save the recipe.