Few autumn rituals feel as comforting as pulling a warm tray of 4 Ingredient Pumpkin Biscuits from the oven. With barely any prep and only a handful of pantry staples, these biscuits rise tall, smell like crisp fall mornings, and deliver the perfect balance of tender crumb and subtle pumpkin sweetness.
Growing up, my grandmother baked biscuits the way some families make coffee daily, without fuss. When pumpkin season arrived, she simply folded purée into her standard dough, creating a softly spiced version that made every breakfast feel special. This simplified, four-ingredient version captures that same warmth and ease, with a golden-orange hue that looks beautiful on the table.
Below, you’ll find a Rank Math–optimized guide with a full recipe card, step-by-step instructions, chef tips, substitutions, and more, everything you need to make these effortless biscuits shine.
Table of Contents
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4 Ingredient Pumpkin Biscuits Recipe Card
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Yield: 10–12 biscuits
Estimated Calories: ~165 per biscuit
Ingredients
- 2 cups self-rising flour (plus extra for dusting)
- 1 cup canned pumpkin purée
- 1/2 cup cold unsalted butter, cubed
- 2–3 tablespoons milk or cream (as needed to bring dough together)
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Instructions
- Preheat. Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut butter into flour. In a large bowl, combine the self-rising flour and cold butter. Use a pastry cutter or fingertips to break the butter into pea-sized pieces.
- Add pumpkin. Fold in the pumpkin purée with a spatula until mostly combined. Add milk 1 tablespoon at a time, only if needed, to bring the dough together.
- Shape. Turn dough onto a lightly floured surface. Pat to 1-inch thickness and cut using a biscuit cutter or inverted glass. Avoid twisting the cutter, press straight down for maximal rise.
- Bake. Transfer biscuits to the baking sheet, spacing slightly apart for crisp edges or touching for softer sides. Bake 12–15 minutes or until lightly golden on top.
- Serve. Brush warm biscuits with melted butter if desired. Enjoy immediately.
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Substitutions & Dietary Swaps
- Gluten-Free: Use a gluten-free self-rising flour blend formulated for biscuits.
- Dairy-Free: Use vegan butter and dairy-free milk; texture remains tender.
- Sweet Variation: Add 2 tablespoons brown sugar or a dash of cinnamon.
- Savory Variation: Add herbs like sage, rosemary, or a sprinkle of flaky salt.
- Butter-Free: Substitute cold coconut oil for butter in equal measure.
Chef’s Pro Tips
- Keep your butter very cold, cold fat = flaky layers.
- Handle the dough gently to avoid tough biscuits.
- Use pumpkin purée, not pumpkin pie filling.
- Press dough, don’t roll it, preserves lightness.
- Bake at high heat for tall, golden biscuits.
Make Ahead, Storage & Reheating
- Make Ahead: Freeze cut, unbaked biscuits on a tray, then store in a bag for up to 3 months.
- Refrigeration: Baked biscuits keep 3–4 days in an airtight container.
- Reheating: Warm in a 300°F oven for 5–7 minutes; avoid microwaving, which softens texture.
- Freezing: Freeze baked biscuits for up to 2 months; thaw before reheating.
Troubleshooting & Common Mistakes
- Biscuits didn’t rise: Check that your flour is fresh; self-rising loses potency over time.
- Dough too dry: Add milk 1 teaspoon at a time until cohesive.
- Dough too sticky: Dust with flour lightly, avoiding overworking.
- Bland flavor: Add a pinch of salt, or brush tops with honey butter.
Flavor Pairings & Serving Suggestions
These warm, golden biscuits pair beautifully with both sweet and savory dishes.
- Drizzle with honey or maple butter.
- Serve alongside chili, soups, or stews.
- Split and fill with ham, turkey, or fried chicken.
- Top with whipped cinnamon butter.
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4 Ingredient Pumpkin Biscuits
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine the self-rising flour, brown sugar, and pumpkin pie spice.
- Add the pumpkin purée and gently stir until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and pat it to about 1-inch thickness. Cut out biscuits using a cutter.
- Place biscuits onto the prepared baking sheet and bake for 10–12 minutes until lightly golden.
Notes
FAQs
Can I use fresh pumpkin instead of canned?
Yes! purée cooked pumpkin until smooth and strain excess liquid for best texture.
Do I have to use self-rising flour?
You can make your own: 2 cups all-purpose flour + 3 tsp baking powder + 1/2 tsp salt.
Can I freeze the dough?
Absolutely. Freeze unbaked biscuits and bake straight from frozen.
Why are my biscuits tough?
Likely overmixed dough. Mix only until combined.
Can I make mini biscuits?
Yes! reduce baking time by 2–3 minutes.
Can I add spices?
Cinnamon, nutmeg, or pumpkin spice work beautifully.
Conclusion
With just four simple ingredients and minimal prep, these 4 Ingredient Pumpkin Biscuits are a fall staple you’ll return to again and again. Their tender crumb, rich color, and warm flavor make them perfect for breakfast, holiday spreads, or cozy weeknights. Bookmark the recipe and share it with anyone who loves effortless autumn baking.