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Pumpkin Spice Buttermilk Biscuits

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Pumpkin Spice Buttermilk Biscuits

Recipe At-A-Glance

These slightly-sweet Pumpkin Spice Buttermilk Biscuits are a perfect substitute for a dinner roll on your Thanksgiving table!

Ready in 40 minutes

Now that it’s September, you guys won’t mind if I start unloading all kinds of fall recipes now, will you? I hope not, because even though we’ve had the hottest week of the summer this past week (phew), I’m seriously jonesin’ for some scarves, boots, and a pumpkin-flavored goodie or two. So please don’t mind me if I jump on the cool-weather train a bit early this year—I’ve held out as long as I can.

Pumpkin Spice Buttermilk Biscuits

I’ve talked about it before here (actually, multiple times), but it’s worth repeating—biscuit-making is a rite of passage in my family. Us kids spent our Sunday mornings with stools pulled up to the kitchen counter patiently watching as my Dad made his world-famous biscuits. And then we’d steal the scraps of leftover biscuit dough. Because, yum. And then, one day, Dad would finally invite you to the other side of the counter and show you the tricks to making the fluffiest, most delicious biscuits on the planet. That’s how you knew you were growing up. You were old enough to learn how to make biscuits.

Pumpkin Spice Buttermilk Biscuits

I still love a good ol’ regular buttermilk biscuit (preferably smothered with my Mama’s sausage gravy), but I’ve also had a lot of fun over the past few years playing with interesting mix-ins and flavor combinations. It’s hard to beat a perfectly-crafted classic buttermilk biscuit, but man, this slightly-sweet pumpkin spice version certainly gives it a run for its money.

Pumpkin Spice Buttermilk Biscuits

These pumpkin spice buttermilk biscuits are just a touch sweet, but not so sweet you couldn’t serve them with dinner. In fact, I think these might have to become my go-to bread for Thanksgiving dinner. Southern Indiana is right smack on the dinner roll/dinner biscuit regional divide, and we usually fall to the dinner roll side for Thanksgiving dinner, but these biscuits might make us switch teams. Especially when they are hot out of the oven and spread with just a touch of melty, rich butter.

Pumpkin Spice Buttermilk Biscuits

Whenever we served biscuits solo growing up, there was always a smorgasbord of spreadable condiments to adorn the biscuits. We had numerous jams (usually at least cherry and strawberry made from the crops of the summer before), apple butter, pumpkin butter, and honey. And as much as I loved all those delicious toppings, I always stuck with just a nice smear of salted butter. It was just rich and creamy enough to complement the flaky biscuit without overpowering the flavor. Honestly, these pumpkin spice buttermilk biscuits are tender enough to be eaten naked, but a little bit of butter takes them from delicious to out-of-this-world!

Pumpkin Spice Buttermilk Biscuits

I’ve always struggled with finding a spreadable butter product that I liked. Most of them are packed with so many preservatives and additives that it felt like I was reading a novel when I skimmed over the ingredients list. And as much as I enjoy cooking with butter, we all know the toast-destroying capability of butter straight from the fridge. That’s why I was really eager to try LAND O LAKES® Butter with Canola Oil. I was happy to find out it only has three ingredients—sweet cream, canola oil, and salt. That’s an ingredient list I can get behind! And it was spreadable and delicious right from the fridge, perfect for topping biscuits.

Pumpkin Spice Buttermilk Biscuits

I’m really happy to know that there is a good-quality spreadable butter product on the shelves with recognizable ingredients that is available to everyone—no need to run to a specialty grocery store. That means more folks get access to better-for-them food, and that’s always a good thing in my book. Happy (early) fall, friends! Enjoy.


Pumpkin Spice Buttermilk Biscuits

  • Author: Cassie Johnston
  • Prep Time: 30 min
  • Cook Time: 12 mins
  • Total Time: 42 minutes
  • Yield: 12 biscuits 1x


These slightly-sweet Pumpkin Spice Buttermilk Biscuits are a perfect substitute for a dinner roll on your Thanksgiving table!



  • 3 cups all-purpose flour (plus more for kneading)
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¾ cup chilled butter, cut into ½” chunks
  • 1½ cup pumpkin puree (about 1-15 ounce can)
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves and nutmeg until well-mixed.
  2. Using a pastry blender, two forks, or your fingers, work the butter into the dry ingredients until the butter pieces are a touch smaller than a pea.
  3. In small bowl, whisk together the pumpkin, buttermilk, and vanilla.
  4. Gently stir in the buttermilk mixture to the dry ingredients, being careful not to overmix. The mixture will (and should!) be very sticky and liquidy—about the texture of a thick cake batter.
  5. Heavily flour a work surface, and dump the dough onto the flour. Flour the top of the dough well, and then pat out until ½-inch thick. Fold the dough in half horizontally, then pat down again until ½-inch thick, adding more flour to cover sticky parts if necessary. Fold the dough in half vertically, then pat down again until ½-inch thick. Repeat this process 5-6 more times (this is creating the delicious, delectable layers that make the final biscuit so awesome).
  6. Flour a circle biscuit cutter or a drinking glass, and press straight down to cut the biscuit. Do not twist the cutter! Twisting “seals” the sides of the biscuit and stops it from rising. Just push straight down and bring the cutter straight up. Try to get as many biscuits out of this first cutting as possible, because when you re-gather the scraps, those won’t rise as nicely as the first go ‘round.
  7. Transfer the biscuit rounds to an ungreased baking sheet, and bake in preheated oven for 10-12 minutes, or until golden brown on top.
  • Category: Breads
Pumpkin Spice Buttermilk Biscuits

Cassie Johnston

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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