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Pumpkin Biscuits {with Pecan-Honey Butter}

Welcome Fall with scrumptious Pumpkin Biscuits, smeared with delicious Pecan-Honey Butter.

Happy Fall, everyone!!  Yes, the gorgeous days of Fall are here.  Along with all the fabulous flavors that inspire us this time of year.  And I must say ... right along with so many others ... I love fall flavors.  Especially pumpkin.  And it seems I'm not alone in that.

Pumpkin recipes are exploding all over blogland! ... Not that I mind.  'Cause I love the stuff.  And I don't think all of you mind, either!  When I asked the other day on The Kitchen is My Playground's Facebook page what people's favorite fall flavor is, pumpkin was by farrrrrrrrrrr the most popular answer.

And so, all you pumpkin lovers ... to celebrate the start of the pumpkin Fall season ... I bring you scrumptious Pumpkin Biscuits!  You're welcome.

And you want to know what makes Pumpkin Biscuits even better?  Not that they need to be better ... they're quite fabulous all on their own.

But hey, if a good thing can get even better, then why not?

Pecan-Honey Butter.

Yep.  Pecan-Honey Butter slathered on top of Pumpkin Biscuits.  Deeeeeee-vine.

And this Pecan-Honey Butter is extra special 'cause it's made with our own honey.  {Side note ~ our bee hives aren't doing so great right now.  We lost one this summer, and we're worried about another one right now that's not looking so good.  Hmmmm, maybe I need to make the bees some of these Pumpkin Biscuits ... or some Pecan-Honey Butter.}

And so pumpkin lovers everywhere, I say to welcome Fall, run ... don't walk ... to your nearest kitchen and whip up a batch of these celebrate-Fall scrumptious Pumpkin Biscuits!  With maybe even a little smear of Pecan-Honey Butter.

We invite you to follow The Kitchen is My Playground with Google+, PinterestFacebookTwitter, bloglovin', or Feedburner.  We'd love to have you back soon!

Pumpkin Biscuits
Source:  Adapted from Christmas Cooking Southern Style, 2011, by
(Printable recipe)
  • 1 1/4 c. all-purpose flour
  • 2 T. + 1 tsp. granulated sugar
  • 1 T. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/16 tsp. nutmeg
  • 1/16 tsp. allspice
  • 3/4 c. 100% pure pumpkin puree (NOT pumpkin pie filling)
  • 1/4 c. butter, melted
  1. Sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a mixing bowl. Add the pumpkin and melted butter; stir until just combined.
  2. Turn the dough out onto a lightly floured surface and knead until the dough comes together and is smooth, about 6 to 8 times. Be careful not to overwork the dough, as this will make the biscuits tough.
  3. Roll the dough to about 1/2-inch thickness. Cut the dough into 12 biscuits, using a 2-inch round biscuit or cookie cutter. {Re-roll the scraps only once.}
  4. Place cut biscuits on a baking sheet lined with parchment paper or lightly sprayed with non-stick cooking spray. Bake at 450 degrees for 10 - 12 minutes, or until lightly golden brown. Serve warm.
To make Pecan-Honey Butter:  Stir together 1/2 c. softened butter with 2 T. honey and 1/4 c. finely chopped pecans.

Note:  These biscuits do not bake up well as 'drop' biscuits.  Cutting them with a biscuit or cookie cutter significantly increases their rise, so I suggest not skipping the step of rolling out and cutting the dough.


Enjoy these other delicious pumpkin creations from The Kitchen is My Playground:

Slow-Cooker Pumpkin Butter


  1. Oh, these look great! My name is Katie and I host <a href="</a>, open Saturdays. I would love to have you link up!

  2. Oh YUUMMMM - these biscuits look awesome...and the pecan honey butter would be the perfect topping. SO happy you shared at Weekend Potluck. I do hope to make these soon.


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