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Warm Flaky Healthy Pumpkin Biscuits -

Warm Flaky Healthy Pumpkin Biscuits

Voila. Voila. Voila.

Grandma’s warm, flaky, healthy, pumpkin-y, biscuit-y goodness.

Pumpkin Biscuits.

I actually attempted to replicate my mother-in-law’s pumpkin biscuits for Thanksgiving today. And I must say, if I do say so myself, they were actually quite good. Delicious even. Truly made us think of home. The farm. And cold, Canadian winters.

Here’s what I used:

Pumpkin Biscuits.


1 3/4 cups of all purpose flour (you can use whole wheat as well)
1/4 cup of brown sugar
2 1/2 tsp. of baking powder
1/2 tsp. of salt
1/2 cup of cold butter
3/4 cup of pumpkin puree
1/2 cup of buttermilk


Preheat oven to 425 degrees. In a large mixing bowl, combine flour, brown sugar, baking powder and salt. Cut in butter until mixture looks like coarse crumbs. (If you don’t have a pastry blender, you can use 2 butter knives and cut the butter into pea size amounts.) Combine the buttermilk and pumpkin puree into the dry mixture until moistened. Take the mixture on to a floured surface and knead only 8-10 times. Do not over-knead. Finally, roll out the dough to a one inch thickness. Cut out with a small round cookie cutter. (I used a small 2 inch diameter glass). Place on a greased baking sheet, placed one inch apart. Bake for 16-18 minutes or until golden brown.  (Should make approximately 16 small biscuits.)

Pumpkin Biscuits.

Els making her own batch. She had so much fun.

Pumpkin Biscuits.

Ready to go in the oven.

Pumpkin Biscuits.

Aren’t they just… oh, what’s the word… darling?

Pumpkin Biscuits.

I am definitely going to be making another batch of these for Christmas. They were so so so good. And went perfectly with our turkey feast.


For more Thanksgiving ideas, check out our Thanksgiving Inspirations and our healthy bite sized pumpkin oatmeal muffins!

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4 thoughts on “Warm Flaky Healthy Pumpkin Biscuits”

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