Pumpkin Spice Biscuits with Vanilla Glaze

Prep Time:  15 minutes

Cook Time: 20 minutes

Servings: 1 dozen


  • 2-1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup all-vegetable shortening or butter (room temp)
  • 1 cup pumpkin puree
  • 1/2 cup milk 
  • 1 cup flour, for prepping surface and kneading
  • 2 tablespoon melted butter, slightly cooled (for tops of biscuits, if desired)


1. Pre-heat oven to 375°.  Prepare a baking sheet with parchment paper or a silicon baking mat and set it aside. In a large mixing bowl, combine flour, baking powder, salt, spices and stir. Add shortening to the dry ingredients and use a pastry blender or a fork to cut the shortening or butter into the flour mixture. Mix ingredients until well-combined and the flour mixture takes on a cornmeal-like appearance. Only very small bits of shortening or butter should be visible to the eye. 

2. Combine the milk and the pumpkin puree in another small bowl with a whisk. Add pumpkin mixture into the dry ingredients and mix with a wooden spoon until a thick biscuit dough just comes together. 

3. Turn wet biscuit dough out onto a floured surface. Sprinkle top of dough with flour and knead lightly until dough is somewhat smooth. Re-flour the surface and use your hands to pat the dough out into a 1/2 inch thick square. Use a 3-inch round cookie cutter to cut out biscuits (it can be helpful to dip your cutter in flour before each cut to prevent sticking). Place biscuits on prepared baking sheet. 

4. Bake for 15 - 20 minutes or until biscuit are lightly browned on top and appear done. Remove baking sheet from oven and allow to cool on a rack. While biscuits are cooling make your vanilla glaze.

Vanilla Glaze

  • 1 cup powered sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)

1.  Mix sifted powdered sugar and milk with a small whisk until a smooth glaze forms. Stir in extract. 

2. Keep prepared glaze in a covered bowl to keep the surface of the glaze from crusting. 

*Adjust ingredients to get the glaze consistency you desire. Add a splash more milk if the glaze is too thick, or add in more sifted powdered sugar to thicken it up.

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All rights reserved and all content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.