Pumpkin Buttermilk Biscuits

Pumpkin Buttermilk Biscuits are perfect to serve with your Thanksgiving Dinner. These classic light and fluffy buttermilk biscuits have pumpkin purée and pumpkin pie spices baked in for amazing flavor. They are great for the holidays and a nice accompaniment with soup and stews as well. These homemade biscuits are comfort food made just for fall weather!

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Making the perfect buttermilk biscuit is not hard and it’s so rewarding – especially when you are spreading a little butter on a warm biscuit and popping it into your mouth. These pumpkin buttermilk biscuits use the same technique as my regular buttermilk biscuits and you can read and watch all about them here. (Hint: grating frozen butter into the flour so that you don’t over-mix the ingredients is key.)

Ingredients on a table - flour, butter, pumkin purée and a grater.

Once you’ve made the batter, you will start to doubt yourself. Don’t. The batter is wet and delicate. Scoop it in mounds onto a floured baking sheet and coat with flour, gently tossing each portion back and forth from hand to hand to knock off any excess. The biscuits will look a bit like a crumbled mess as you place them in the pan. It’s important to use a 9-inch square cake pan so that the biscuits are pushed right up next to each other. This way, they will rise up instead of rising sideways. 

Pumpkin buttermilk biscuit batter in a tray of flour. A square cake pan with one biscuit in it near by.

Lining the pan with parchment paper with flaps hanging over the sides makes it so much easier to get the biscuits out when you’ve finished baking.

Nine pumpkin buttermilk biscuits in a square cake pan lined with parchment paper.

While the biscuits are baking, you have time to make the cinnamon-sage butter. This is completely optional, but really takes the biscuits to the next level. You could even pipe the butter into little florets to serve at the table. (Extra credit if you make those florets look like little pumpkins!) Remove the biscuits from the pan and let them cool. 

Pumpkin biscuits turned out of the cake pan and on a piece of parchment paper with cinnamon sage butter and a knife.

This recipe fits into our pumpkin crazy world very nicely. They are not as sweet as all the other pumpkin foods you find in coffee shops and bakeries in the fall, but they are a perfect in between sweet and salty treat accompaniment to a savory dinner. Have any leftovers after Thanksgiving seems somewhat doubtful, but if you do… try sliding a little turkey and cranberry sauce in between two halves and take a moment for yourself! 

A white platter of pumpkin biscuits with mini pumpkins in the background.


Pumpkin Buttermilk Biscuits with Cinnamon-Sage Butter

  • Prep Time: 15 m
  • Cook Time: 30 m
  • Total Time: 45 m
  • Servings:
    (or 16 Medium Biscuits)


  • cups self-rising flour
  • 3 tablespoons sugar
  • 1 tablespoon pumpkin pie spice
  • ½ cup unsalted butter cold
  • 1 cup puréed pumpkin
  • cup buttermilk
  • ¾ cup all-purpose flour for shaping
Cinnamon-Sage Butter
  • 1 stick salted butter softened
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground sage
  • ½ teaspoon sugar


  1. Pre-heat the oven to 425ºF and arrange a shelf slightly below the center of the oven. Butter an 8-inch cake pan and line it with parchment paper or a silicone liner.
  2. Combine the flour, sugar and pumpkin pie spice in a large bowl. Grate the butter into the flour and stir it in to coat evenly. In a separate bowl combine the pumpkin purée and buttermilk. Mix the wet ingredients with the dry ingredients, just until combined. Do not overmix. The dough should be quite wet.

  3. Spread the all-purpose (not self-rising flour) out on a small cookie sheet. With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.

  4. Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
  5. To make the Cinnamon-Sage Butter, whip the butter with an electric mixer. Combine the cinnamon, sage and sugar together and add it to the whipped butter, mixing until combined. Transfer to a serving dish and serve at room temperature.
  6. Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with the Cinnamon-Sage butter or honey if you prefer.
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Comments (2)Post a Reply

  1. 5 stars
    Made these tonight and they were a BIG hit! Was surprised when in the instructions it read add buttermilk and whole milk. Was it supposed to read either or? Couldn’t find whole milk in ingredient list. Love the technique of grating butter into the flour!

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