Pumpkin isn’t just for your Thanksgiving pies, you can add them to your biscuits as well.

Pumpkins have become an iconic symbol of Thanksgiving and are the very essence of fall. It's only natural to embrace this delectable orange gourd and infuse it into these tender, little drop biscuits, making them a delightful addition to any holiday bread basket. The warm, earthy notes of the fresh pumpkin combined with the savory flavor of sage evoke feelings of cozy gatherings and the changing autumn leaves, capturing the spirit of the Thanksgiving season.

Pumpkin Sage Drop Biscuits

2 cups all-purpose flour

1 tablespoon baking powder

 2 teaspoons brown sugar

1/2 teaspoon cream of tartar 

½  tsp garlic powder

1 tsp dried sage

1 teaspoon salt

1 cup pumpkin puree 

1 cup buttermilk 

1/2 cup melted butter

Preheat the oven to 450°F and grease a standard muffin tin with cooking spray.

In a large bowl, combine flour, baking powder, brown sugar, cream of tartar, garlic powder, dried sage and salt. Stir in the pumpkin puree and buttermilk. Then mix in the melted butter just until the dough is moistened and the dry ingredients are completely incorporated.

Scoop dough into  your prepared muffin tin filling until level with the top. 

Bake until the biscuits are slightly browned on the edges, about 10-15 minutes.

Serve warm with plenty of salted butter. 

*Notes:

If there are any leftover biscuits, store them in a gallon storage bag for 3-5 days. 

If you don’t have a muffin tin, never fear! You easily make these on a baking sheet covered in parchment by dolloping a tablespoon of dough to portion out the biscuits. They will bake for the same amount of time. They just won’t look as neat. 

For this recipe, you can use store bought canned pumpkin or you can easily make your own. I have an easy recipe that you can whip up in a flash.