Pumpkin, Pumpkin, Everywhere: Pumpkin Biscuits

Pumpkin Biscuits


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It’s the happiest time of the year—pumpkin time! Time to try this new Pumpkin Biscuit recipe!

This Pumpkin Biscuit recipe comes from the November edition of The Old Farmer’s Almanac Monthly and piqued my interest. I like biscuits, I like pumpkin—wham!—let’s combine them.

Pumpkin Biscuits

  • ½ cup pureed or canned pumpkin
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ cup (½ stick) butter, softened
  • ½ cup scalded milk
  • 1 packet (2-¼ teaspoons) yeast dissolved in ¼ cup lukewarm water
  • 2-½ cups flour

In a large bowl, combine the pumpkin, sugar, salt, pumpkin pie spice, and butter. Stir in the milk. Cool to lukewarm and add the dissolved yeast, followed by the flour. Stir, cover, put in a warm place, and let rise until doubled in bulk, about 2 hours.

Preheat the oven to 375°F. Grease a large baking sheet.

Shape the dough into biscuits, place each one side by side on the prepared sheet, and set aside to rise again. Bake for 12 to 15 minutes, or until golden brown.

Makes about 1 dozen biscuits.

The Old Farmer's Almanac Monthly Magazine is the perfect complement to The Old Farmer's Almanac. Find out more, including how to subscribe, at Almanac.com/Monthly! Every issue features recipes, gardening tips, Moon info, weather forecasts, and more!


~ By  Sarah Perreault

About This Blog

Here at the Almanac, we love to cook, bake, grill, roast, and eat! We show you how to make some delicious recipes.


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These biscuit are absolutely

These biscuit are absolutely delicious!!! I would only recommend cutting down on the sugar. My palate was confused about whether I was eating a yeast bread or muffin. Thank you for sharing this!

Thank you for your feedback.

Thank you for your feedback.

The amount of sugar certainly can be reduced to suit one’s taste, but we wouldn’t recommend omitting it.

On recipes you really need to

On recipes you really need to share the amount of cholesterol, carbs, etc.

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