Pumpkin Patch Biscuits Recipe
Pumpkin Patch Biscuits Recipe photo by Taste of Home
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Pumpkin Patch Biscuits Recipe

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I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. —Liza Taylor, Seattle, Washington
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 7 servings


  • 1-3/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 1-1/2 teaspoons cold butter, divided
  • 3/4 cup canned pumpkin
  • 1/3 cup buttermilk

Nutritional Facts

1 each: 279 calories, 14g fat (9g saturated fat), 37mg cholesterol, 471mg sodium, 34g carbohydrate (10g sugars, 2g fiber), 4g protein.


  1. In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
  2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
  3. Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Yield: 6 biscuits.
Originally published as Pumpkin Patch Biscuits in Country Woman October/November 2008, p35

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Candi User ID: 9077418 261213
Reviewed Feb. 12, 2017

"These biscuits were fantastic! They were light, flaky, and the flavor was delicious. I did add a splash of vanilla extract, a pinch of nutmeg and a half teaspoon of cinnamon. I also doubled the recipe. The dough was a bit wet so I had to add a little more flour and kneed a little longer but my kids ate them all up and asked me to make more tomorrow. I will be using this recipe regularly from now on. Thanks!"

Orbs User ID: 7287623 256796
Reviewed Nov. 14, 2016

"Delicious! I added cinnamon to batter; and topped each biscuit with cinnamon vanilla sugar. Thank you, Liza, for sharing this recipe."

emvm User ID: 5611618 233133
Reviewed Sep. 19, 2015

"I make these biscuits every Thanksgiving and they are fabulous!!!"

gaylene2 User ID: 3368539 223570
Reviewed Mar. 25, 2015

"From its appearance, my family expected this to taste like "Nutty Sweet Potato Biscuits" from Taste of Home years ago. Or so my family thought! They missed the cinnamon, nutmeg and nuts. So it didn't get a very high rating!

In one spot the yield says "7 servings" and in another it says "6 biscuits", but I managed to get 9 biscuits!"

Mortica12 User ID: 8032437 163856
Reviewed Oct. 12, 2014

"I keep coming back to this. I have made it countless times to rave reviews. A new staple to the Thanksgiving and Yule meals. Definitely a keeper. I also double this batch and have at times tripled it. A fall favorite around our house."

misscoffeepot User ID: 7519492 161129
Reviewed Sep. 30, 2014

"I followed everyone's suggestion and doubled the recipe (which said it made 6). I ended up with 28 2 inch biscuits! So they must be making 4-5 inch biscuits in the original recipe. I did use home grown pumpkin, which I drained and pureed-and it looked the same consistency as canned. These were a hit with the grand kids. I liked the sweetness...a cross between a biscuit and a scone. They are very moist- perhaps I should have baked them a tad longer, but I baked them a bit over 20 min anyway."

sonny97 User ID: 7927112 102357
Reviewed Aug. 10, 2014

"used only a 1/4 cup of butter instead of 1/2, turned out great!"

ConfidentMom User ID: 6312707 94953
Reviewed Nov. 9, 2013

"The family raved about these. Depending on the size of your crowd, you may want to consider doubling thee recipe."

knollbrookcook User ID: 4057123 161126
Reviewed Oct. 25, 2013

"These biscuits are delicious and I usually double the batch and freeze some for later. I microwave them for almost fresh baked taste. Often I substitute squash or sweet potatoes with equally good results."

knollbrookcook User ID: 4057123 94914
Reviewed Oct. 24, 2013

"These biscuits are delicious. I often double the recipe and I also interchange squash or sweet potatoes for the pumpkin with equally good results. These biscuits freeze well and then I microwave them for "almost fresh biscuits"!!!"

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