Farmhouse Pumpkin Biscuits

Farmhouse Pumpkin Biscuits

Ahhh, the crisp air, the cool dusk and the smell of fallen leaves… fall is a very magical and mysterious time of year.  It brings some melancholy feelings of nostalgia as well as small joys like drinking hot chocolate on a walk through an autumnal park.  And, if you’re anything like me, it’s a very exciting time… there’s pumpkin everywhere! Pumpkin is one of my favorite things to eat, in all of it’s myriad forms on the spectrum of savory to sweet.  This recipe is one of the coziest things you can make in these cool months… it will make your kitchen smell absolutely divine, and the soft moist flavors will make your mouth and tummy incredibly happy.

Farmhouse Pumpkin Biscuits
Makes about 1 dozen

1 cup roasted mashed pumpkin
2 T unsalted butter, melted
1 T unsalted butter, softened
6 T granulated sugar
1 egg, beaten
2 ¼ cups self-rising flour, sifted
pinch of salt
~1-2 T whole milk
extra beaten egg for glazing
2 ½ inch round cookie cutter

If you  just looked at those ingredients and said “hmm, I wonder if I can just buy the pumpkin puree in a can rather than spending all that time making my own roasted mashed pumpkin,” here’s your answer: The canned pumpkin is too moist. That being said, roasting and mashing a pumpkin is very easy, and the flavor and texture can’t be beat.

For this recipe, you’ll want to buy a green, grey, or greenish-grey pumpkin (or squash).  These have really sweet, dry, orange flesh that is perfect for baking. Find one that weighs about 2 pounds, slice it in half, scoop out the seeds and stringy bits, and give the flesh a coat of the melted butter.  Place on a baking sheet and roast at 400 degrees for about 45 minutes.

pumpkinroasted pumpkin

Before and After: I roasted face-down to get a little caramelization action.

Side note: You can separate the pumpkin seeds from the stringy bits, rinse them, and roast them along with your pumpkin for homemade toasted pumpkin seeds.  I tossed mine with butter, salt, garlic powder and cayenne pepper and roasted them for about 15 minutes with the pumpkin.  Such a tasty snack!

Let your pumpkin cool for a bit after you take it out of the oven, and then just scoop the flesh out of the rind with a spoon and mash it up. Don’t worry about perfectly uniform color or little caramel bits, those add flavor.

mashed pumpkin


1. Combine the  softened butter and the sugar in a large mixing bowl, using an electric mixer.

2. Add the beaten egg a little bit at a time.

3. Beat in the mashed pumpkin.

4. Stir in the flour and salt with a wooden spoon or paddle.  I had to add about a tablespoon of milk in order to get the flour and pumpkin to combine.You may have to do the same, depending on how much moisture was in your pumpkin.

You will want to end up with a wad of soft dough that isn’t too sticky.  I used my hands to mash it all together in the end!

5. Place your dough on a lightly floured surface and pat it down to about an inch thickness.

6. Using your cookie cutter, stamp out as many rounds as you can.  Place them on a lightly buttered baking sheet.  Then mush your dough back up into a ball, pat it down, and do it again.  Repeat as many times as necessary until you have a too-small wad of dough left over.  Then shape that into something funny like a duck and place it on your baking sheet alongside your biscuits.  I was able to make 12 biscuits.

biscuit cut outs

Glaze those babies with a beaten egg, then bake at 350 degrees for 15-18 minutes.


Let the biscuits cool on a wire rack, or something similar that will allow them some breathing space.  Then enjoy your delicious pumpkin biscuits with butter, jam, or any other yummy spread you can come up with.  Instant autumn coziness!

finished biscuits