Try these from the Farmer's Almanac, or our rockin’ recipe for pumpkin biscuits from James Villas’ Biscuit Bliss
2 1/2 cups all-purpose flour
3 tbsp. packed light brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and sliced thin
1 15-oz. can unsweetened solid-packed pumpkin
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 the biscuits for 15 to 20 minutes (because they're already brown, you may need to break one open to see if they're done). Serve hot or at room temperature.
Pumpkin Biscuits by James Villas Biscuit Bliss - this can be used for Halloween fare as well as for Thanksgiving.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned pumpkin
1/2 cup regular milk, or soy milk for vegan version
3 tablespoons melted butter, or corn oil for vegan version
1 tablespoon pure maple syrup
1. Preheat oven to 450F. Lightly oil a baking sheet and set it aside.
2. Sift together the flour, baking powder, salt, and allspice in a large bowl, then set aside.
3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth.
4. Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together; avoid over mixing, or biscuits will be tough.
5. Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass, cut out dough into rounds and place on prepared baking sheet. Reroll dough scraps and continue to cut out until all dough has been used.
6. Bake in the center of the preheated oven for 12 to 14 minutes, until tops are golden brown. Serve hot.
Makes about 20 biscuits