Pumpkin Biscuits with Brown Sugar Pumpkin Spice Glaze
Tender, buttery biscuits that capture the flavors of fall and everyone’s favorite ingredient: pumpkin.
All pumpkin, all the time. That’s pretty much the motto every fall. I crave it. You crave it. Everyone craves pumpkin and the warm spices that go with it.
With the holidays quickly approaching (eek!), I wanted to make you something you could serve at your family gatherings. These Pumpkin Biscuits with Brown Sugar Pumpkin Spice Glaze play a duel role. You can add them to your brunch menu with eggs, sticky bacon, and pitchers of mimosas (clearly my dream brunch), or you can serve them alongside herbed turkey, glazed ham, and piles of mashed potatoes.
Brunch or dinner? It’s your choice. Or, both… I choose both!
These biscuits bake up up tender, buttery, and utterly fluffy. The addition of the pumpkin puree creates a pillowy center that melts in your mouth with every bite. If you’re new to baking biscuits, I’ve created a step-by-step tutorial to help guide you through the process.
My favorite part is the sweet, sticky glaze that graces the top of every biscuit. Because biscuits taste so much better with ridiculous amounts of creamy, salty butter, I used salted butter as the base for the glaze recipe. A simple mixture of butter, brown sugar, Amoretti Pumpkin Pie Syrup, and pumpkin pie spice create the sweet glaze that caramelizes on the top of each biscuit as it bakes.
Let’s talk about the Amoretti Pumpkin Pie Syrup for a moment. Not only is it amazing in my morning coffee (like, every single day. Seriously, the bottle is almost empty), but it has also been a wonderful addition to my many baked goods this season. Amoretti prides itself in creating the perfect bottle of syrup. The flavor is spot on and you only need 1-2 pumps since it’s more concentrated than the average syrup. I fell in love at first pump!
Your guests will quickly devour these biscuits, so I might suggest making a double batch.
Pumpkin Biscuits Brown Sugar Pumpkin Spice Glaze
Tender, buttery pumpkin biscuits bake up tall and fluffy with a sweet and spicy brown sugar glaze.
Ingredients:
Biscuits
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons granulated sugar
- 1 stick unsalted butter, cold and cut into small cubes
- 1/4 cup pumpkin puree (cold)
- 3/4 cup buttermilk, cold
- 1 teaspoon vanilla extract
Glaze
- 4 tablespoons salted butter
- 3 tablespoons brown sugar
- 2 tablespoons Amoretti Pumpkin Pie Syrup
- 1/2 teaspoon pumpkin pie spice
Directions:
Biscuits
- Preheat the oven to 425°F. Line a baking sheet with parchment. If you don’t have parchment paper handy, bake the biscuits on an ungreased baking sheet.
- In a large mixing bowl, whisk together flour, baking powder, salt, sugar, and pumpkin pie spice.
- Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs.
- In a small bowl, add the buttermilk, pumpkin puree, and vanilla extract; whisk to combine. Add the buttermilk mixture to the dry ingredients. Gently mix until just combined.
- Transfer the mixture to a lightly floured surface and gently knead until the dough just comes together, making sure not to over work the dough. If the dough is too sticky, gradually add a little flour.
- Roll out the dough to about 1-inch thick. Cut out biscuits with a round biscuit cutter. Using a pastry brush, gently brush the top of each biscuit with the glaze.
- Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 20-25 minutes, or until the tops are golden brown. Immediately brush with remaining glaze as soon as they come out of the oven.
- Serve warm with lots of butter.
Glaze
Add butter, brown sugar, pumpkin pie syrup, and pumpkin pie spice to a small saucepan. Cook, stirring often, over medium heat until the butter is melted and the sugar dissolves, about 4-5 minutes.
Disclosure: Thank you to Amoretti for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.