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5 from 1 vote

Pumpkin Old Fashioned Buttermilk Biscuits with Video

The most moist and delicious pumpkin biscuit made with buttermilk and spices.
Prep Time20 mins
Cook Time17 mins
Total Time37 mins
Course: Biscuits
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1/2 to 3/4 cups buttermilk
  • dash baking soda
  • 1/2 cup pumpkin puree
  • 6 tablespoons of the sugared spice mix or pumpkin pie spice, divided.
  • 6 tablespoons butter cut into small cubes and frozen for 15 minutes
  • 2 1/2 cups all purpose flour see notes
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Sugared Spice Mix

  • 3 tablespoons coconut sugar or regular sugar
  • 2 tablespoons cinnamon
  • 4 teaspoons ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg

optional Cinnamon Glaze

  • 2 tablespoons confectioner's sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons melted butter


  • Preheat oven to 450.
  • Stir in a pinch of baking soda to buttermilk.
  • Mix together the coconut sugar (or sugar) and spices.
  • Add half of the sugar spice mix to the pumpkin and mix well. Mix this pumpkin mix into the buttermilk.
  • In separate bowl, mix together flour, baking powder, salt, and half of the spice/sugar mix.
  • Add butter to flour mixture and using hands, mix together.
  • Add the pumpkin/buttermilk to the flour mixture. It will be messy. Mix together well and pat down.
  • Use flour to put over the top to cut the biscuits. You might have to freeform some of the biscuits as this is a very sticky dough.
  • Place touching in a cast iron frying pan or baking sheet.
  • Bake for 15-17 minutes at 450.

Sugared Spice Mix

  • Mix together all spices and sugar

optional Cinnamon Glaze

  • Mix together and pour immediately over the biscuits


I used a little over 1/2 cup of buttermilk. You might need more, especially if you use a spelt flour, which absorbs more liquid.