Crisp and buttery on the outside and cakey within, these pumpkin spices drop biscuits are sweet Autumn delights. Not only are they delicious, they are simple and easy to make. Dessert with your morning coffee, anyone?

  • c
    1 ¾ cup all purpose flour
  • c
    ½ cup white sugar
  • c
    ¼ cup packed brown sugar
  • c
    2 ½ tsp baking powder
  • c
    ½ tsp salt
  • c
    ¼ tsp baking soda
  • c
    ½ tsp cinnamon
  • c
    ¼ tsp nutmeg
  • c
    ½ cup cold butter, diced into cubes
  • c
    ¾ cup canned pumpkin
  • c
    1/3 cup milk
  • c
    Extra cinnamon for dusting
  • c
    Sanding sugar for topping
  • Directions
    • 1
      Pre-heat your oven to 425 °F.
    • 2
      In a large bowl, combine the first 8 ingredients. Whisk until combined.
    • 3
      Cut in the butter using two forks criss-cross or a pastry blender until the butter is pea sized.
    • 4
      Combine the pumpkin and milk, then stir into the dry ingredients until just moistened. The more you stir pumpkin, the rubberier it becomes.
    • 5
      Grease a large baking sheet and drop a large spoonful of dough onto the sheet to form a biscuit, dividing the batter into 12. Sprinkle with cinnamon and sanding sugar if desired.
    • 6
      Bake in the oven for 15-18 minutes, until the biscuits are dark golden brown.
    • 7
      Remove and serve warm or cold.
    • 8
      Tip : Don’t leave out the sanding sugar, the crunch it gives these biscuits is the best part.


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