5 from 1 vote
Pumpkin buttermilk biscuits on a white platter with mini pumpkins and cinnamon sage butter.
Pumpkin Buttermilk Biscuits with Cinnamon-Sage Butter
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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!
Course: Side Dishes
Cuisine: American
Keyword: Vegetarian, Holiday Favorites, Make Ahead
Servings: 9 (or 16 Medium Biscuits)
Calories: 301 kcal
  • 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.
Nutrition Facts
Pumpkin Buttermilk Biscuits with Cinnamon-Sage Butter
Amount Per Serving (1 biscuit)
Calories 301 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 39mg 2%
Potassium 151mg 4%
Total Carbohydrates 41g 14%
Dietary Fiber 2g 8%
Sugars 7g
Protein 7g 14%
Vitamin A 92.1%
Vitamin C 1.6%
Calcium 6%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.