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+ servings
Small kid hands holding a heart shaped pumpkin biscuit.

Get the recipe: Easy Pumpkin Biscuits

5 stars (1 rating)
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.


  • 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


  • 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.


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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