Pumpkin Drop Biscuits

by megan on September 20, 2008


I promise that after this post, I will take a break from my pumpkin craze…at least in terms of posting. Nothing will stop me from eating more pumpkin creations. These doughy delights would be perfect on the Thanksgiving table! They also would be tasty on a Fall morning with maple syrup and butter. I made these gluten free, but you can use any all purpose baking mix.

Pumpkin Drop Biscuits
makes 12 biscuits

2 1/2 cups gluten free all purpose baking mix

2 cups skim milk

1/4 cup brown sugar

1 1/4 tsp pumpkin pie spice

3/4 cup canned pumpkin

1 tblsp water


Mix baking mix, brown sugar, and pumpkin pie spice.

Stir in pumpkin, milk, and water until all is moist.

Drop into 12 heaps onto baking sheet prepared with non-stick spray.

Bake at 425 degrees for 15 minutes. If tops start to brown too fast, reduce heat to 375 degrees for the last 5 minutes.

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{ 20 comments… read them below or add one }

VeggieGirl September 21, 2008 at 12:20 am

I’m LOVING all the pumpkin goodies you’ve been featuring, so I say keep ‘em coming!! :0)

Krista September 21, 2008 at 12:30 am

Next time I open a can of pumpkin I will be making these! I too love ALL things pumpkin! That’s an adorable jack o’lantern, too!

rubybean77 September 21, 2008 at 12:33 am

Don’t stop posting pumpkin recipes!!! I LOVE them!!!! This is on the table for Sunday breakfast!

Reeni September 21, 2008 at 1:16 am

I love hearing about the pumpkin recipes as much as you love eating them. I will never be tired of pumpkin posts!! These look so yummy, and with butter and syrup, a perfect weekend breakfast treat!

ttfn300 September 21, 2008 at 1:46 am

I’ve got lots of pumpkin to use up once I unpack them, so keep the recipes coming!! (although I have too many ideas already I don’t mind :) )

Maggie September 21, 2008 at 2:16 am

These sound great! I love all of your pumpkin recipes.

Erin at caretoeat.net September 21, 2008 at 3:29 am

Those look completely soft and delicious. I bet their texture is killer. Yummy!

eatingbender September 21, 2008 at 6:19 am

Wow, I’m not going to get sick of pumpkin recipes when they keep being so completely amazing! Those biscuits look incredible! And I love the jack-o-lantern in the background ;o)

I didn’t know that Einsten had pumpkin bagels! We have one right near campus so I’ll have to check it out!

And I love the looks of that tomato polenta tart (as you can see, I’m behind on blog reading – sorry!). Anything that is microwaveable is a must-make in my book! I’m copying down this recipe now!

mangotriathlete September 21, 2008 at 11:26 am

I’m with the others, keep those pumpkin recipes coming! Its one of the things I love about this time of year, and you’ve got so many creative ideas with them :-)
What is the gluten-free baking mix? Is it something you buy in the store?

christie i. September 21, 2008 at 1:22 pm

You don’t have to stop the pumpkin recipes on my account, I sure do love all of your great pumpkin ideas!

That Girl September 21, 2008 at 2:59 pm

If I went to a restaurant and uncovered these in the bread basket they would have difficulty removing me from my seat.

rubybean77 September 22, 2008 at 12:09 am

O.K., I went to the grocery store and made these babies! My batter turned out the consistency of muffin batter…but that didn’t stop me. I threw them into muffin tins and they ROCKED!!!!! I’m going to be posting them on my blog shortly. Thanks for the recipe!!! I’m going to make this over and over again!

Meghann September 22, 2008 at 2:11 pm

expect to these created on my blog in the very near future! (well after I make my way to the grocery store for a can of pumpkin) I love all of your food ideas. I wish I was as creative as you.1

Rosa's Yummy Yums September 22, 2008 at 5:11 pm

Those Drop Biscuits look delicious! I love anything which contains pumpkin!



HangryPants September 22, 2008 at 5:48 pm

I am LOVING all these pumpkin posts. Totally agree about the frother in the next post.

Madhuram September 23, 2008 at 1:38 am

This is my first visit here Megan. You have a lot of pumpkin recipes! Wow! These biscuits are especially appealing because I bake eggless. Will check your other recipes too.

Terri Michalenko September 9, 2009 at 1:25 pm

Please keep the pumpkin recipes coming! I am also a pumpkin finatic and I love all of your recipes! Thanks so much and Happy Pumpkin Season to you!

:0) Terri from Texas

Pam September 9, 2009 at 4:36 pm

These sound so good and easy to make!

Ruth November 24, 2012 at 12:17 pm

If you use home made pumpkin puree, add only 1/2 the milk. That’s my advice – as they were very watery after 1.5 cups of milk.

megan November 29, 2012 at 10:51 pm

Thanks so much for sharing Ruth!

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