A quick and fun recipe for Easy Pumpkin Biscuits! These biscuits are great for breakfast, snacking or served as a side for dinner. Made with simple ingredients, they are ready to serve in 30 minutes and are a great way to get your kids to help in the kitchen!

Graphic for post - pumpkin biscuits - kid friendly, easy to make, fun to eat - with small kids hands holding a heart biscuit.

Pumpkin Biscuits

It’s the season for all things pumpkin 🎃! I can’t help but add it into so many recipes this time of year – pasta, pancakes, muffins, waffles, risotto!

These pumpkin biscuits are so perfectly flaky, tender and moist! My kids love helping me make them.. so just trust me when I say – you can’t mess them up! 😉

They are perfect for breakfast, snacking or served at a family dinner.

We loved to cut our biscuits out into fun shapes so that they are nice and festive, but you can also cut them into the traditional circle if you prefer.

A recipe truly the whole family loves 🧡!

Reasons to Love these Biscuits

  • the entire family loves these – baby, toddler, kids and even adults
  • great for baby-led weaning or finger foods
  • great for breakfast, a fun snack or as a dinner side
  • freezer-friendly
  • can be made gluten-free
  • easy to make
  • kids love making this recipe with you
Ingredients needed for these kid friendly pumpkin biscuits.

Ingredients

  • Flour: You can use any kind of flour you like for this recipe – all-purpose, white whole wheat, whole wheat pastry flour or if someone in the family has a gluten intolerance, then 1:1 GF flour works great.
  • Baking powder: So that the biscuits rise in the oven.
  • Salt: For flavor. You just need a little.
  • Brown sugar: Just a little for a hint of sweetness. It works so well with the pumpkin.
  • Cinnamon: Use ground cinnamon and make sure that it isn’t stale. It should give off an aroma when a little is rubbed between your fingers.
  • Butter: Use unsalted butter. If you use salted, then reduce the amount of added salt.
  • Milk: To help bind the ingredients together. I used dairy-milk, but you can use plant-based if you prefer.
  • Pumpkin puree: Use homemade or store bought. Use pure pumpkin puree, not one with added spices or sugar.

Shape Tip: you can cut these biscuits out into traditional round circles or use any deep cookie cutter you prefer. My girls picked out these stars and hearts cutters, but how cute would these pumpkin ones be?

Instructions

  • Prep: Preheat oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
  • Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, brown sugar and cinnamon.
  • Add Butter: Add in the butter and using your hands (kids love this part) or a pastry cutter, cut the butter into the flour until it is the size of a “pea”.
  • Whisk Wet Ingredients: In another medium bowl, whisk together the pumpkin puree and the milk. Pour the wet ingredients into the dry ingredients.
  • Mix: Gently fold the wet and dry together until just incorporated, some flour is fine.
  • Fold: Dump the dough onto a cutting board and fold the dough over itself 5-6 times, you do not want to roll the dough. Folding the dough onto itself will create the flakey layers in the biscuit.
  • Press Out: Using your fingers, press the dough out until it is roughly 1″ thick.
  • Cut: Cut out any shapes you want into the dough. Gently fold the leftover dough onto itself and press out again. Continue until you have used all of the dough.
  • Bake: Place the biscuits onto the baking sheet and bake for 12-14 minutes or until golden brown.
  • Eat: Let cool slightly and serve.
Plate of kid friendly pumpkin biscuits.

Tips

  • Your milk and butter should be cold when you add them into the pastry. Take them out of the fridge only when you need them.
  • Don’t over mix the dough. It should be just incorporated and it’s ok if there is a little dry flour left in the bowl.
  • Preheat the oven fully before baking the pumpkin biscuits so that they cook evenly through.

Storage

Once your pumpkin biscuits have cooled completely, transfer them to an airtight container. They will keep well for up to 4 days at room temperature or in the fridge.

You can also freeze the biscuits. Freeze them solid on a baking sheet and then place in a freezer bag, or place in a container with the layers separated by parchment. They will keep well for up to 3 months.

Thaw frozen biscuits at room temperature for an hour or two before serving. If you like, you can warm up the biscuits in a warm oven to serve.

Hand holding a close up of a heart shaped pumpkin biscuit.

COOKING WITH KIDS

TODDLERS

  • Toddlers can help measure and put the ingredients into the bowls.
  • They can help mix the ingredients together and pinch the butter into smaller pieces.
  • Toddlers can help cut out the dough shapes and place them onto the baking sheet.

KIDS

  • Preheat the oven. 
  • They can pick out and measure all of the ingredients. 
  • Kids can help mix the ingredients together.
  • They can help cut out the dough with cookie cutters and place biscuits on a baking sheet.
  • After all the dough is cut out, kids can carefully put the baking sheet into the oven (with adult supervision) and remove once baked. 
Small kid hands holding a heart shaped pumpkin biscuit.

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DID YOU MAKE THESE PUMPKIN BISCUITS?
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Small kid hands holding a heart shaped pumpkin biscuit.

Get the recipe: Easy Pumpkin Biscuits

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Quick and easy to make, these pumpkin biscuits are great for breakfast, snacking or served as a side at dinner. Made with simple ingredients, they are ready to serve in 30 minutes.

Ingredients 

  • 2 cups flour (see notes)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp brown sugar, packed
  • 1/2 tsp cinnamon
  • 6 tbsp cold butter, cut or grated into small chunks
  • 1/4 cup cold milk
  • 1/2 cup pumpkin puree, homemade or store-bought

Instructions 

  • Prep: Preheat oven to 425° F. Line a baking sheet with parchment paper or a silicone mat.
  • Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, brown sugar and cinnamon.
    Flour, baking powder, cinnamon and brown sugar ready to get mixed together in a big bowl.
  • Add Butter: Add in the butter and using your hands (kids love this part) or a pastry cutter, cut the butter into the flour until it is the size of a "pea".
    Bowl full of flour and butter for pumpkin biscuits.
  • Whisk Wet Ingredients: In another medium bowl, whisk together the pumpkin puree and the milk. Pour the wet ingredients into the dry ingredients.
    Pumpkin puree and milk whisked together for biscuits.
  • Mix: Gently fold the wet and dry together until just incorporated, some flour is fine.
    Wet and dry ingredients folded together to make biscuits for kids.
  • Fold: Dump the dough onto a cutting board and fold the dough over itself 5-6 times, you do not want to roll the dough. Folding the dough onto itself will create the flakey layers in the biscuit. Adding more flour if the dough is sticky.
    Dough on cutting board ready to be rolled out.
  • Press Out: Using your fingers, press the dough out until it is roughly 1" thick.
    Dough for pumpkin biscuits rolled out.
  • Cut: Cut out any shapes you want into the dough. Gently fold the leftover dough onto itself and press out again. Continue until you have used all of the dough.
    kid hands cutting out a heart shaped biscuit.
  • Bake: Place the biscuits onto the baking sheet and bake for 12-14 minutes or until golden brown.
    Hand holding a small baking sheet full of heart and star shaped pumpkin biscuits for kids.
  • Eat: Let cool slightly and serve.
    Plate full of fluffy pumpkin biscuits.

Notes

Age: 1 year and up
Storage: you can store these in a lightly covered container on the counter or in the fridge for up to 4 days. To freeze, place in an air-tight container in the freezer for up to 3 months. 
Note on Flour: you can use any flour you prefer for this recipe – white whole wheat, whole wheat pastry, all-purpose, unbleached or a gluten-free one-for-one blend. If using whole wheat, I would recommend the whole wheat pastry flour as it is a finer ground flour and will give you fluffier biscuits than regular. 
Note on Butter: you want your butter and milk super cold, so take these two items out of the fridge right before working into the dough. 
Calories: 82kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 154mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1063IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

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