Here’s one more breakfast idea to try before Thanksgiving: Pumpkin Buttermilk Biscuits.

I love biscuits and scones, and I’ve been eager to create a pumpkin version. Scones can be tricky because pumpkin affects texture and density, so I focused on making biscuits first. The result kept all the light, fluffy character I love while highlighting pumpkin flavor.

If you’ve seen my Fluffy Buttermilk Biscuit post, you know I’m committed to the right ingredients and technique for a tender, airy biscuit. That base recipe is lighter on fat than many others and produces a great texture. For this pumpkin version I reduced the buttermilk a bit to balance the added pumpkin puree, and after some testing I was happy with how quickly it came together.

To complement the pumpkin, I debated whether to add warm spice. Pumpkin pie spice brings that familiar autumn aroma, but I also wanted brightness—half an orange’s zest adds a subtle citrus lift that pairs nicely with pumpkin. I added two tablespoons of maple syrup to lend a hint of sweetness without turning the biscuits into a pastry. The result is a balanced biscuit with pumpkin, pumpkin spice, orange, and a touch of maple—ideal for a Thanksgiving morning or a seasonal bread basket.

The dough is handled much like the fluffy-buttermilk-biscuit approach, with quick cutting of shortening and cold butter into the dry ingredients. It benefits from a bit of light kneading—just enough to come together and remain tender. A brush of buttermilk on top and a sprinkle of raw sugar before baking give a subtle sheen and slight crunch.

These biscuits rise beautifully and turn a deep golden-amber color. They keep a fluffy interior while offering the warm scent of pumpkin spice and the bright notes of orange as they bake. The orange is optional if you prefer a purer pumpkin flavor.

I kept the sweetness low so the biscuits work as a bread accompaniment to a meal rather than a dessert. That said, split one hot from the oven, add a generous pat of butter and you’ll understand why these quickly become irresistible. A drizzle of maple syrup echoes the syrup used in the dough and makes a deliciously cozy bite.

For serving, I enjoyed one half with butter and the other with maple syrup. Both are excellent—warm butter melts into the crumb and the syrup enhances the autumn flavors. If you’re photographing your baking, try to eat the props before they collapse into a sticky tower—these are best enjoyed fresh and warm.

These biscuits are versatile: serve them at breakfast with butter and syrup, add them to a holiday bread basket, or warm them alongside savory dishes. They store well overnight wrapped lightly in foil and reheat nicely in a toaster oven.

Give them a try this holiday season—pumpkin spice, orange zest, and maple come together in a fluffy, comforting biscuit that’s perfect for Thanksgiving morning or any cool autumn day.

Pumpkin Buttermilk Biscuits

Yield:
9 large biscuits

Check out the Fluffy Buttermilk Biscuit post for video tutorials!

Ingredients

2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
2 Tablespoons salted or unsalted butter, cold and cut into cubes
2 Tablespoons shortening (non-hydrogenated preferred)
Zest from 1/2 an orange (optional)
2/3 cup pumpkin puree, not pumpkin pie filling
1/2 cup cold buttermilk
2 Tablespoons pure maple syrup
Extra buttermilk for brushing tops
Raw sugar for sprinkling

Instructions

Preheat oven to 450°F.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Quickly cut shortening into the flour with a pastry blender or fingertips until combined.
Cut cold butter into the flour until pieces are no larger than peas. Work quickly to keep the butter cold; chill briefly if it softens.
Add orange zest to the flour mixture, tossing to distribute evenly.
In a separate bowl, whisk together pumpkin puree, buttermilk, and maple syrup.
Make a well in the center of the flour and pour in the pumpkin-buttermilk mixture.
Working from the outside in, gently fold the dry into the wet until just combined—use a light hand to keep the dough tender.
Turn the sticky dough onto a well-floured surface and flour your hands. Lightly fold the dough in half and repeat about 10–11 times until it comes together and feels smooth.
Pat the dough into a rectangle or square just under 1 inch thick.
Using a floured knife or long cutter, cut the dough into desired sizes (I cut into 9 large pieces).
Turn each biscuit upside down and place on an ungreased baking sheet, close together but not touching.
Brush tops with a little buttermilk, sprinkle with raw sugar, and bake until risen and golden brown on top, about 15 minutes. Serve warm.

Notes

*Baked biscuits can be stored overnight at room temperature, wrapped lightly in foil. They reheat nicely in a toaster oven.

*If you don’t have pumpkin spice, substitute cinnamon or use: 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves or allspice, 1/8 teaspoon ground nutmeg (freshly grated preferred).

*Orange zest is optional or can be reduced for a lighter citrus note.

*For crusty edges, place biscuits farther apart so they don’t touch while baking; they may bake slightly faster.

*If using a cutter, push straight down and do not twist to release; re-roll scraps and cut again.