These pumpkin spice biscuits have become my autumn favorite. They’re perfect for a cozy brunch or an afternoon tea and pair wonderfully with the whipped spiced sweet butter included here. Serve them with honey or clotted cream, or turn them into a dessert by topping warm biscuits with vanilla ice cream or freshly whipped cream.
Autumn is the coziest time of year: crisp football Saturdays, the scent of cinnamon in stores, playful Halloween displays, and endless pumpkin-spiced drinks. I love curling up in a blanket on a rainy Sunday and filling the house with the warm scent of baked spices. Freshly baked, spiced biscuits make the season feel even more welcoming.
These biscuits are a sweet twist on the classic buttery biscuit. If you’re used to savory biscuits served with fried chicken or mashed potatoes, this version still has that flaky, buttery texture but with a gentle pumpkin spice sweetness that goes perfectly with tea or a pumpkin-spiced latte.
The whipped spiced sweet butter is essential. It’s simply softened butter whipped with powdered sugar and pumpkin spice, creating a light, sweet spread that melts into warm biscuits for an irresistible finish.
These tender, flaky biscuits with their delicate pumpkin spice are sure to brighten any chilly day. They’re simple to make and meant to be enjoyed warm, straight from the oven.
Please leave a comment below if you try this recipe — I’d love to hear how you enjoyed the biscuits.
Pumpkin Spice Biscuits with Whipped Spiced Sweet Butter
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Ingredients
Pumpkin Spice Biscuits
- 2 1/2 cups self-rising flour plus extra for dusting
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup cold butter cubed
- 3/4 cup whole buttermilk chilled
- 3 tablespoons melted butter for brushing on top
- 2 teaspoons cinnamon-sugar reserve for topping
Whipped Spiced Sweet Butter
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt if using salted butter, omit this
Instructions
Pumpkin Spice Biscuits
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Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and set aside.
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In a large bowl, whisk the dry ingredients: self-rising flour, pumpkin pie spice, cinnamon, granulated sugar, and salt. Cut the cold, cubed butter into the flour using a fork or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add the chilled buttermilk and stir until the dough just comes together.
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Turn the dough onto a well-floured surface and knead a few times until it holds together. Pat the dough into a 10 x 9-inch rectangle. Using a 2 1/2-inch round cutter dipped in flour, cut the rounds straight down without twisting. Reroll scraps as needed. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with some melted butter and sprinkle with the reserved cinnamon-sugar. Freeze the tray for about 15 minutes to chill the dough.
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Bake until the biscuits are golden brown, about 11–12 minutes. As soon as they come out of the oven, brush with the remaining melted butter.
Whipped Spiced Sweet Butter
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In a small bowl, beat the softened unsalted butter with the powdered sugar, pumpkin spice, cinnamon, and salt (if using unsalted butter) until smooth and fluffy. Spread the whipped spiced sweet butter on warm biscuits and serve.