Pumpkin Biscuits

$- Flour and Leavening Agents - Use 2 cups of all-purpose flour. This gives the biscuits structure. - Add 1 tablespoon of baking powder and 1/2 teaspoon of baking soda. These help the biscuits rise. - Spices and Seasonings - Ground spices create warmth. Use 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. - Add 1/4 teaspoon of ground ginger and 1/2 teaspoon of salt. These flavors complement the pumpkin. - Wet Ingredients and Optional Add-ins - For moisture, mix 1 cup of canned pumpkin puree with 1/4 cup of milk, 1/4 cup of maple syrup, and 1 tablespoon of vanilla extract. - If you want a crunch, consider adding 1/2 cup of chopped pecans. This adds texture and richness. This recipe makes 12 delightful biscuits. You can find the full recipe for more details. 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps the biscuits bake evenly and prevents sticking. 2. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together until they are well combined. This step is key for even flavor. 3. Add the cold, cubed butter to your flour mix. Use a pastry cutter or your fingers to blend the butter in. You want small crumbs, not a smooth mix. This creates the flaky texture we love. 1. In another bowl, combine the pumpkin puree, milk, maple syrup, and vanilla. Stir until smooth. This mixture adds moisture and flavor to the biscuits. 2. Pour the wet mix into the dry mix. Stir gently until just combined. Don’t overmix! Overmixing can make the biscuits tough. If you want to add pecans, fold them in carefully. 1. Turn the dough onto a floured surface. Knead it gently a few times until it comes together. Pat it into a rectangle about 1-inch thick. 2. Use a biscuit cutter or a floured glass to cut out biscuits. Place them on the baking sheet. Reroll the scraps and cut more biscuits until you use all the dough. 3. Bake for 12-15 minutes. They should be golden brown on top. Keep an eye on them; ovens can vary. 4. Once done, let them cool for a few minutes. Serve warm. They taste great with whipped cream or maple syrup. Enjoy your flaky and flavorful pumpkin biscuits! For more detailed instructions, check the Full Recipe. Ensuring the Right Texture For light and flaky pumpkin biscuits, keep your butter cold. Cold butter creates steam, making the biscuits rise. When mixing, work the butter into the flour until it looks like coarse crumbs. Do not overmix. This keeps the texture tender. If you roll the dough too thin, the biscuits may become tough. Avoiding Common Mistakes One mistake is adding too much flour. This can lead to dry biscuits. Measure flour by spooning it into the cup and leveling it off. Avoid pressing the dough too hard when cutting it. This can keep your biscuits from rising well in the oven. Pairing with Whipped Cream or Maple Syrup These biscuits shine when served warm. Top them with whipped cream or drizzle with maple syrup. This adds a sweet touch that contrasts with the spices. You can also sprinkle some cinnamon on top for extra flavor. Storage Tips for Leftovers If you have leftovers, store them in an airtight container. Keep them at room temperature for up to two days. For longer storage, freeze them. Place biscuits in a freezer bag. They can last up to three months. To reheat, warm them in the oven until heated through. You can find the full recipe for these delicious pumpkin biscuits for more detailed steps! {{image_2}} Gluten-Free Pumpkin Biscuits You can easily make gluten-free pumpkin biscuits. Use gluten-free flour in place of all-purpose flour. Look for blends designed for baking, as they mimic the texture of wheat flour. The baking powder and soda will still work well with gluten-free flour. Just follow the same steps in the recipe. This way, you can enjoy these biscuits without gluten. Vegan Pumpkin Biscuit Adaptations To adapt this recipe for a vegan diet, replace the butter with coconut oil or vegan butter. Use a plant-based milk like almond or oat milk instead of regular milk. You can also substitute maple syrup with agave syrup for a vegan option. These changes keep the biscuits moist and flavorful. Adding Nuts or Chocolate Chips Feel free to add nuts or chocolate chips to your pumpkin biscuits. Chopped pecans or walnuts give a nice crunch and depth. If you love chocolate, try adding semi-sweet or dark chocolate chips. Just fold them into the dough before cutting the biscuits. This adds an exciting twist to the flavor. Swapping Spices for Different Flavors You can switch up the spices to create different flavors. Try adding cardamom or allspice for a unique taste. You can also reduce the cinnamon if you want a milder flavor. Experimenting with spices can lead to delightful surprises in your pumpkin biscuits. Each variation can become a new favorite! For more ideas, you can check the Full Recipe for inspiration. Each pumpkin biscuit has about 150 calories. They contain 22 grams of carbs and 6 grams of fat. The fat helps create a flaky texture. The carbs provide energy and keep you full. Pumpkin is a superfood! It is low in calories and high in vitamins. One serving gives you a good dose of vitamin A. This vitamin supports vision and a healthy immune system. Pumpkin also has fiber, which helps digestion. A standard serving is one biscuit, but you can adjust this. If you want smaller portions, cut your biscuits into mini sizes. This is great for snacks or parties. For larger portions, simply make bigger biscuits. When making adjustments, think about your guests' needs. Some may want gluten-free options or lower-calorie choices. You can swap the flour with almond or coconut flour. This change can lower carbs and make the biscuits more nutritious. For larger or smaller batches, just double or halve the recipe. This way, you can serve just the right amount. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin adds a nice texture and flavor. However, canned pumpkin is more convenient and consistent. How do I store leftover biscuits? Store leftover biscuits in an airtight container. They keep well at room temperature for up to three days. For longer freshness, refrigerate them. Can I freeze pumpkin biscuits? Yes, you can freeze these biscuits. Place them in a freezer bag after they cool. They last about three months in the freezer. Just reheat them in the oven when you're ready to enjoy! What's the difference between scones and biscuits? Scones are usually sweeter and denser, while biscuits are flaky and buttery. Scones often have added fruits or cream. Biscuits are simpler and focus on the dough's texture. How long do pumpkin biscuits last? Pumpkin biscuits last about three days at room temperature. If you store them in the fridge, they can last up to a week. Freezing extends their life to about three months. You can make tasty pumpkin biscuits with simple ingredients and clear steps. We covered essential items, from flour to spices. The preparation instructions guide you through mixing and shaping the dough. Use the tips for perfect texture and great serving ideas, like whipped cream. Whether you choose gluten-free or want fun flavors, there’s a version for everyone. With nutrition details and common questions, you have all you need to bake these delicious treats. Enjoy sharing your homemade pumpkin biscuits with family and friends!$

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Dream Biscuits! Made with warm spices, creamy pumpkin puree, and a touch of maple syrup, these biscuits are the perfect treat for any occasion. With easy-to-follow instructions, you’ll have a batch ready in just 30 minutes. Click through to explore this tasty recipe and elevate your baking game this season!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup canned pumpkin puree

1/4 cup milk

1/4 cup maple syrup

1 tablespoon vanilla extract

1/2 cup chopped pecans (optional)

Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, and ginger), and salt until well combined.

Add the cubed cold butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, mix together the pumpkin puree, milk, maple syrup, and vanilla extract until smooth.

Pour the wet ingredients into the flour mixture and stir until just combined. Do not overmix. If you're using pecans, gently fold them into the dough at this stage.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a rectangle, about 1-inch thick.

Using a biscuit cutter or a floured glass, cut out biscuits and place them on the prepared baking sheet. Re-roll the scraps and cut additional biscuits until all the dough is used.

Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.

Remove from the oven and let cool for a few minutes before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 biscuits

- Presentation Tips: Serve warm with a dollop of whipped cream or a drizzle of extra maple syrup on top. Garnish with a sprinkle of cinnamon for an extra touch!