Pumpkin Biscuits with Pecans

Pumpkin Biscuits with Pecans

Soft and fluffy, these pumpkin biscuits have pecans and maple syrup added to the dough for a great texture and sweetness.


Pumpkin Biscuits with Pecans

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I was completely nervous about making this Pumpkin Biscuit recipe the first time I tried it. Not because I’m afraid of pumpkin, but because it was my first baking adventure at 5,000 feet and I was pretty certain that it was going to go horribly. And guess what? IT DID.

It went very wrong. But it didn’t go wrong just because I’m at a high altitude (high altitude baking is hard by the way, but that’s a different post). It also went horribly wrong because I failed to READ THE RECIPE. So couple my failure to read with my high altitude woes and it resulted in me making these bad boys twice in one day and have sense made them a bunch of times.

But the end result (above) was delicious and worth the many do-overs.

  • This post was updated on November 9, 2019 to include new photos and instructions.

Pumpkin Biscuits with Pecans

Makes 16 small biscuits
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Pumpkin Biscuits with Pecans
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These pumpkin biscuits take no time to mix up and have a great unique flavor.

VERY heavily adapted from a Sweet Potato Biscuit recipe in Bon Appetit.


2 Cups all-purpose flour
1 Tablespoon baking powder
3/4 Teaspoon salt
1/2 Cups (1 stick) unsalted butter, chilled and cut into cubes
1/2 Cups buttermilk
1/4 Cups maple syrup
1/2 Cup pecans, chopped
1 Cup puree pumpkin
Coarse Sugar for dusting


1) Add flour, salt, baking powder, and pecans in a food processor and pulse a few times to get the pecans chopped.  If you don’t have a food processor, just chop the pecans finely and then stir everything together in a bowl.

2) Add cubed chilled butter to flour mixture and pulse a few times or cut butter into flour with fingers or a fork until there are pebble sized bits of butter throughout the flour.

3) Mix pumpkin, buttermilk, and syrup together in a seperate bowl.

4) Add pumpkin mixture to flour and pulse a few times to combine or stir until dough comes together.  The dough should be really soft, but not sticky at all.

5) Working quickly, turn dough out onto floured surface and roll until it’s 1/2 inch thick.  Use cutters to cut out biscuits or slice dough to make square biscuits. You can also drop the biscuits onto a baking sheet directly.

6) Place biscuits on baking sheet lined with parchment paper and bake at 425 for 18-20 minutes.

Previous Biscuits Mistakes I’ve Made

So I got the idea for this recipe from a sweet potato biscuit recipe in Bon Appetit. That recipe also sounds good but the pumpkin idea is even easier because you can just use canned stuff. The original recipe called for cornmeal, which I used the first time but didn’t like. So I took it out and replaced it with flour for my successful version.

The original recipe also calls for pecans, which for some unknown reason, I just completely left out. It seemed like too much work. The pecans are not optional. The chopped pecans make the biscuits kind of hold together. I left them out the first time and my dough was really soggy and not the right consistency.

In addition to that it took me two times to I think master the high-altitude version of this recipe which meant:

– Reducing the baking powder by 1/8 Tablespoon
– Adding an extra 2 Tablespoons (apprx) of flour
– Baking them hotter for a shorter amount of time

I didn’t do that the first time around and the biscuits just plain didn’t work.

Note that the recipe, as written, will work for any altitude. If you are baking at a high altitude, you might try the above changes.

Making the Pumpkin Biscuit Dough

This is a really quick dough to pull together if you have a food processor. If you don’t, then you can still make it but it’ll add on a few minutes to your prep time.

Start by combining your pumpkin, buttermilk, and maple syrup in a bowl. You want to have this stuff ready because after you add it to the dry stuff you want to waste no time getting the biscuits rolled out and in the oven.

Wet ingredients - Pumpkin Biscuits

In a food processor, or big bowl, combine the flour, baking powder, salt, chopped pecans and butter.

Dry ingredients - Pumpkin Biscuits

Pulse this a few times to cut the chilled butter into the flour if you are using a food processor. If you don’t have a food processor, this is the step that’ll take a few extra minutes because you’ll need to cut the butter into the flour using your fingers.

Once you get the butter cut into the flour, add the pumpkin/buttermilk/syrup mixture and pulse a few times or just stir it together with a spoon until the dough comes together.

Mixing the Dough - Pumpkin Biscuits with Pecans

After some quick stirring, this was my finished dough. It is a really soft dough and you’ll have to add some flour to it as you roll it out.

Soft dough - Pumpkin Biscuits

ANYWAY, assuming your dough is the right consistency (soft, but not sticky), turn it out onto a floured surface and quickly roll it out to a medium rectangle. The dough should be about 1/2 inch thick.

Remember, the key to good biscuits is to work quickly because time works against you once you add the liquids in with the dried stuff.

Drop Biscuits vs. Shaped

If you don’t want to bother cutting your biscuits, these biscuits would work really well as drop biscuits. Just drop big spoonfuls of the dough onto a greased baking sheet! They will have a more rustic feel to them, obviously, but will be very delicious and easier than rolling and cutting!

If you want to roll them out, Use a cutter to cut out biscuits to your size, or you can just slice them up and make square biscuits.

Cut Biscuits - Pumpkin Biscuits

Set the biscuits on a baking sheet (I recommend lining it with parchment paper). Then bake it at 425 for about 18 minutes.

Before baking these, I brushed them with some extra buttermilk and sprinkled them with coarse sugar. This just adds a nice crust to the biscuits.

Sugar on Top - Pumpkin Biscuits


These finished Pumpkin Biscuits have a nice crust on them and are super soft and fluffy on the inside.

Pumpkin Biscuits with Pecans and Syrup

This was one of the first baking attempts I ever made at high altitude, many years ago, and I’ve tweaked the recipe a bit for these since then. As far as biscuits go, these Pumpkin Biscuits with Pecans will always be on my list. Quick to stir together and very unique!

Pumpkin Biscuits

Here are a few other Easy Breakfast Breads!

12 Responses to “Pumpkin Biscuits with Pecans” Leave a comment

  1. Rick,
    I am going to try these as soon as my kitchen is put back together(a little updating is going on).
    I gave up baking from scratch, most of the time, since moving to western CO. I had several failures when I first moved here ;-( and I started using ready made mixes since they have stabilizers that make baking much easier at all altitudes.
    My neighbor who has lived here all her life told me to just add 1-2 Tbls of flour to most recipes and mixes for better results. My results have been mixed using this method so I really am looking forward to your "experiments"!
    I have enjoyed reading your blog and trying some of your other recipes in the past and look forward to your posts even more now that you have moved to my area. WELCOME!

  2. I've been planning to make some pumpkin cookies and some pumpkin bread (to finish off the can of pumpkin from the cookies), but haven't been motivated enough to do it. Now I'm going to have to see if I like the idea of doing pumpkin biscuits more…..

  3. The biscuits are gorgeous! I just about died when I moved from California to Utah's Salt Lake Valley because everything I baked was a mess. After several batches of cookies that ended up like frisbees I wondered if I'd left my baking mojo back in San Jose. It took me a while, but I finally figured out how to fix most recipes. Good job fixing your "orange rock fail biscuits"…lol… :)

  4. These were delicious, even on day 3! I actually got 13 out of the recipe using a 3 inch biscuit cutter. And I too had to add a bit more flour even here at sea level in brooklyn.
    By the way, love your blog — I came across it while looking for a recipe for corn chowder (it was quite tasty, by the way) and then saw the brown butter chocolate chip cookies — I knew I had found a great blog!

    1. These look delicious! We don’t get pumpkin all year round in the UK so we are making the most of being able to have it in Australia. Will need to try these out.

  5. My kids keep complaining that I put pumpkin in everything, but it actually never occurred to me to make pumpkin biscuits. Yours look great, but boo that you have to use nuts. I wonder if there’s anything else I could do to replace them? Big time nut allergies here.

    Although I live at sea level (and thought I was dying when I visited Salt Lake City for a week – gasp, gasp, where’s the oxygen?), I’m so fascinated with how cooking changes with altitude, and I’m very impressed with those of you who work so hard to learn how!

  6. I bought a can of pumpkin puree to make keto PSL once and have struggled to use up the rest! This recipe looks so delicious I think I’ll be trying that this weekend!

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