Pumpkin Obsession!

I have a thing for pumpkin anything. Pumpkin Pie, Pumpkin Cheesecake, Pumpkin Spice coffee, Pumpkin iced lattes… you name it and I’ll try it or make it.

Well I’ve now found a recipe for “PUMPKIN BISCUITS”! I want to try these and soon! Will update this post with how they turn out 🙂

Hands-On Time: 1 hour
Ready In: 90 minutes
Yield: 16 (2-inch) biscuits


    2 1/2 cups flour
    1/3 cup packed light brown sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon nutmeg
    1/2 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1 stick (1/2 cup) unsalted butter, chilled and cut into thin slices
    1 (15-ounce) can unsweetened solid-pack pumpkin



  1. Put a rack in the middle of your oven and preheat to 400 degrees. Grease a cookie sheet. In a large bowl, stir together the dry ingredients. With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin until you have a soft dough.
  2. On a well-floured surface, with well-floured hands, pat out dough into an 8- by 8-inch square, 1 inch thick. Cut dough into 16 (2-inch) squares and transfer to the cookie sheet.
  3. Bake the biscuits 20 minutes. Because they’re already brownish to start with, you may need to break one open to see if they’re done — they’ll be soft and moist in the center but cooked through. Serve hot

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