These sweet pumpkin spice biscuits with vanilla glaze were dreamed up while I was thinking about what to make for breakfast last Sunday. I was thinking about making some classic baking powder biscuits, or maybe even making a pan full of ooey gooey monkey bread. And then I got to thinking about another family-favorite, comfort food recipe, iced cinnamon-raisin biscuits. All of those sounded so good to me, and I knew it had to be biscuits, but I wanted seasonal, pumpkin spice twist with my biscuits (I know, the season is winding down, but I’m not over it yet!).
I have an older post with my recipe for a scratch-made cinnamon and sugar monkey bread on this blog, but the other two recipes listed above are not currently in the index here. The truth is, I haven’t made any biscuit recipe in a long while, but there’s nothing like the holidays to get me in the mood for baking up some comforting, old favorites. (I’m pretty sure I’m not the only one with this association!) However, now that I’ve brought them up, I’m going to try my best to share both of those biscuit recipes with you all before Christmas.
These pumpkin spice biscuits are truly a quick and simple treat. I made a basic baking powder biscuit dough and added a good helping of pumpkin puree and warm spices to it. The icing on these was inspired by those iced cinnamon-raisin biscuits I mentioned earlier.
This time around I used canned organic pumpkin puree, but if you prefer to make it with homemade pumpkin puree I’ve shared a step-by-step tutorial on how to make your own pumpkin puree in an older post.
These iced biscuits were a hit with my crew (okay, anything with icing is bound to be a hit with my crew!) and we will definitely have them on the menu again soon. I sure hope you all like them, if you try them. I really do think these pumpkin spice biscuits with vanilla glaze will make a delicious breakfast treat any day of the week, but I hope a pumpkin spice twist on a classic will make any day feel like holiday.
Happy Thanksgiving, everybody!
Pumpkin Spice Biscuits with Vanilla Glaze
15
minutes20
minutes8
biscuitsKeep the screen of your device on
Ingredients
2-1/2 cups self-rising flour
1/4 cup light brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice mix
1/2 cup all-vegetable shortening or salted butter (1 stick), room temperature
1 cup pumpkin puree
1/2 cup milk
1 cup all-purpose flour, for prepping surface and kneading (you may not use all of this flour)
- For the vanilla glaze:
1 cup powered sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon (optional)
Directions
- 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, sugars, spices and stir. Add the shortening or butter to the dry ingredients and use a pastry blender or a fork to cut it 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.
- 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.
- Turn wet biscuit dough out onto a generously floured surface. Sprinkle top of dough with a bit more flour and turn and knead lightly until dough is somewhat smooth. Re-flour the surface and use your hands to pat the dough out into a 3/4 inch thick square. Use a 3.5-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.
- Bake for 18 – 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.
- To make the vanilla glaze:
- Mix sifted powdered sugar and milk with a small whisk until a smooth glaze forms. Stir in extract.
- 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.
Notes
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
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Hi there!, thank you! 🙂
These look delicious. Thanks for sharing the recipe.
they start the pumpkin spice season early, so why not keep it going longer too! 🙂
love this!
I can never resist a glaze, either. 🙂 These biscuits look great — love the flavoring in them. Terrific recipe — thanks.
Hi Abbe, thank you!
Hi Susan, thank you!!
Hi David, it was a good day with family! Thank you 🙂
Thank you, Angie!
I think I would love them – even without the glaze 🙂
I think I'd have to agree with your crew. Anything with vanilla glaze is a winner!
So very delicious and perfect for the season!
Happy Thanksgiving to you, too! Hope you had a wonderful day. These biscuits started it off well, that’s for sure!