Best 17 Pumpkin Biscuits Recipes

PUMPKIN DOG BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Blend eggs and pumpkin together; add salt, dry milk, and flour.
• Add water as needed to make the dough somewhat workable.
• The dough should be dry and stiff, don't be concerned with crumbs being left in the bowl.
• You will need to mix this with your hands because it is too stiff for an electric mixer.
• Roll to 1/2-inch thick.
• Cut into shapes.
• Place 1" apart on ungreased cookie sheet.
• Bake for 20 minutes on one side, then turn over and bake another 20 minutes.

PUMPKIN PATCH BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

PUMPKIN GINGER DOG BISCUITS

Steps:

• Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.

PUMPKIN DOG BISCUITS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the pumpkin and the eggs with a fork.
• Add the flour, salt, and milk, and combine until well-mixed. The dough should be very stiff - add a little water if needed to make it workable.
• Sprinkle some flour on your work surface and roll the dough to about 1/4 to 1/2 inch thick, sprinkling on more flour if needed to prevent sticking.
• Cut out shapes, and then lay them on an ungreased cookie sheet, about a half inch apart.
• Try to ignore the pathetic, pleading dog staring intently from just outside the kitchen.
• Bake for 20 minutes, then flip them over and bake for 20 minutes more.
• Let cool, and then treat your pooch!

PECAN PUMPKIN BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. If desired, serve warm with melted butter and cinnamon sugar.

SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE

Steps:

• Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
• Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
• Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)

PUMPKIN PECAN BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely.
• Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil.
• Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency.
• Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap.
• Chill dough in the freezer for 10 minutes.
• Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.

DOG BISCUITS: PEANUT BUTTER AND PUMPKIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine dry ingredients in a bowl (flour, oats, salt, and cinnamon) and mix.
• In a stand mixer bowl, combine the eggs, pumpkin, and peanut butter. Combine the 2 together and start to work the dough. If you don't have a mixer, then just do it by hand.
• The dough should be dry and stiff. You might need to add just a bit of water.
• Roll the dough about 1/2-inch-thick and cut with cookie cutters or a knife.
• Bake on a parchment or silpat lined cookie sheet for about 30-40 minutes, or until hard. The baking time depends on if you are making big treats, or little ones so adjust the times. Little treats I would check at around 15 minutes or so.
• Store in an airtight container.

CREAMY PUMPKIN-FILLED BISCUITS

Steps:

• In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-in. circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal., In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.

PUMPKIN WALNUT BISCUITS WITH CINNAMON SUGAR

Steps:

• 1. Preheat oven. Spray a cake pan generously with butter flavored cooking spray. Press 2 cans of biscuits into cake pan.
• 2. Spread pumpkin over biscuits and sprinkle generously wit cinnamon sugar mixture. Sprinkle with walnuts.
• 3. Dot with entire stick of butter and sprinkle again with the remaining cinnamon sugar.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 425.
• In a large bowl, mix together baking mix, dry milk, sugar and spices. Stir in pumpkin and water just until moistened.
• Knead on a lightly floured surface for about 2 minutes.
• Roll dough on lightly floured surface to about 1/2" thickness. Cut into 12 biscuits with round cutters or a glass.
• Place biscuits on to ungreased baking sheet 2" apart.
• Bake for 8-10 minutes or until golden brown.

PUMPKIN BISCUITS

Steps:

• Preheat the over to 425 degrees.
• Sift together the dry ingredients.
• Cut in the butter (or margarine), then stir in the pecans.
• Stir together the cream and pumpkin.
• Fold this mixture into the dry ingredients.
• Be careful not to over mix, just moisten the dry ingredients.
• Knead the dough on a lighly floured surface a few times.
• After rolling out the dough until it is 1/2" thick, use a 2" biscuit cutter.
• Bake about 20 minutes or until golden brown.

CLEO'S PUMPKIN DOG BISCUITS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

PUMPKIN DOG BISCUITS

Steps:

• 1. Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.
• 2. Roll dough between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.
• 3. * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat. Makes up to 75 small (1″) biscuits or 50 medium biscuits

PUMPKIN DOG BISCUITS

Steps:

• Whisk together the eggs and pumpkin until smooth. Stir in the milk, salt, and parsley. Add the flour gradually, combining with a spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface, and briefly knead and press until dough is smooth.
• Roll dough 1/4" - 1/2" thick and cut out with cookie cutter. Place shapes on cookie sheet (greasing is not necessary). You may press a fork pattern into the biscuit if you want.
• Bake 20 minutes at 350°F Remove from oven, carefully turn the biscuits over, and return to oven for another 20 minutes. Remove and cool completely.

PUMPKIN BLACK WALNUT BISCUITS

Steps:

• 1. Mix all ingredients together. Roll out 1/2 inch thick and cut into 2 inch rounds. Sprinkle with sugar. Place on baking sheet and bake at 450 degrees for 10 minutes.