These Pumpkin Drop Biscuits are easy, moist, and super delicious, with all the warm flavors of Fall. Serve for breakfast or as a dinner side!
Check out our other drop biscuit recipes! Buttermilk Drop Biscuits and Cranberry Orange Drop Biscuits.
Easy Pumpkin Drop Biscuit Recipe
Why do people cook with apples all year without even thinking about it, but pumpkin gets relegated to August through November? Canned pumpkin puree is available all year round too, and this recipe for pumpkin biscuits are one of the reasons why I always have it stocked in my pantry.
Anyway, if you’re one of those people who only cooks with pumpkin in the Fall, now is your time, my friends – these pumpkin drop biscuits need to go on your list! They’re super easy without any yeast and don’t require rolling or kneading, made with warm spices, and yep, pumpkin puree. Great for breakfast or served as a side for dinner.
Ingredients Needed
You only need a handful of pantry items to make these easy pumpkin biscuits.
(Scroll below to the printable recipe card for details and measurements.)
- All purpose flour – Spooned and leveled, for accurate measuring. (This recipe has not been tested with other types of flour.)
- Sugar – Provides a little sweetness to balance out the other flavors.
- Unsalted butter – Very cold butter that’s cut into cubes.
- Baking Powder and Baking Soda – Both of these are leavening agents to help the biscuits rise. The baking soda also helps make the biscuits tender.
- Half and Half – This is equal parts heavy cream and whole milk and helps create tender biscuits.
- Canned pumpkin puree – You will only need a 1/2 cup, not the entire can. Make sure to use 100% pure pureed pumpkin and not pumpkin pie filling.
- Cinnamon and Nutmeg – These provide warm flavor and wonderful aromatics.
- Kosher salt – To round out all the flavors so the taste isn’t flat.
- Vanilla – For flavor.
- For serving – These are great plain, but we love them even more with a little drizzle of honey or maple syrup.
How to Make Pumpkin Drop Biscuits
These biscuits literally come together in minutes in a few simple steps. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)
- Combine dry ingredients. whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the butter. Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
- Add in the wet ingredients. Add the pumpkin puree and half-n-half to the flour mixture and gently mix until just combined (do not over mix!) Dough will be sticky.
- Form the biscuits. Drop dough in 8 equal portions, 1-inch apart, onto a parchment lined baking sheet.
- Bake. Bake at 450F for 12 to 13 minutes until lightly golden and cooked through.
Tips for Success
Here are some tips to make sure your drop biscuits turn out perfectly.
- Use very cold butter. Slice the butter into cubes and cut into the flour (using a pastry cutter or you hands) until you have tiny crumbs. When little pieces of the raw butter melt as the biscuits bake, they release steam and create little air pockets, which result in that glorious flakiness.
- Use half n half or heavy cream, not milk. This creates the most tender biscuits.
- Spoon and level the flour. Scooping the flour can result in using too much, which will make the biscuits dry. Spoon and level the flour for optimal results.
- Don’t over mix the dough. When you over-mix the dough, it will result in dense, tough biscuits. Mix until just combined.
- Divide into equal portions. This will ensure the biscuits all cook evenly.
Proper Storage
- Storing leftovers. Allow to cool completely, then store up to 3 days at room temperature in an airtight container. (Or in the fridge for up to 5 days.)
- To freeze unbaked biscuits. Prepare biscuit dough and place them on a baking sheet according to the written recipe. Transfer to the freezer and flash freeze for a couple hours until solid. Then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and bake as directed.
- To freeze baked biscuits. Make sure the biscuits are cooled completely, then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and reheat as instructed.
- Reheat. Biscuits taste and feel better when warm, so we like to reheat ours. Wrap leftovers in foil and then bake for about 6-8 minutes at 350 degrees F. Or wrap them in a a slightly damp paper towel and place on a plate in the microwave for about 25 seconds.
More Pumpkin Recipes:
- Pumpkin Pecan Crescent Rolls
- Butterscotch Pumpkin Cookies
- Pumpkin Scones {Starbucks Copycat}
- Pumpkin Pancakes
- Mini Pumpkin Pies
- Pumpkin Spice Muffins {4 Ingredient}
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Drop Biscuits
Ingredients
- 2 cups all-purpose flour , spooned and leveled
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cold unsalted butter , cut into cubes
- 1/2 cup canned pumpkin puree
- 1/2 cup half n half
- 1 teaspoon vanilla
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
- Add the pumpkin and half-n-half to the flour mixture and gently mix until just combined (do not over mix!) Dough will be sticky.
- Drop dough in 8 equal portions (about 1/3 cup each) an inch apart, onto the baking sheet.
- Bake for 12-13 minutes until lightly golden and cooked through.
