• Pumpkin Cheddar Biscuits for #PumpkinWeek

    by Dorothy Reinhold on September 26, 2019

    Print This Post Print This Post Pumpkin Cheddar Biscuits: These savory biscuits have a wonderful color and subtle flavor from pumpkin, and a bit of pumpkin pie spice to amp it up further. Cheddar cheese in the dough turns these extra savory.

    Pumpkin Cheddar Biscuits: These savory biscuits have a wonderful color and subtle flavor from pumpkin, and a bit of pumpkin pie spice to amp it up further. Cheddar cheese in the dough turns these extra savory.

    (I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.)

    Sure, we love pumpkin pie, muffins, cake and scones. And if anyone wants to make me pumpkin donut holes, I’d be much obliged.

    But as wonderful as pumpkin is in sweet recipes, it is every bit as good in savory ones.

    Savory Pumpkin Cheddar Biscuits on ShockinglyDelicious.comWho doesn’t love a good biscuit? Today’s I bring you my new favorite version, a pumpkin biscuit that is savory, not sweet. Don’t be fooled when you see that it has pumpkin pie spice in it. That just gives a leg up to the pumpkin. The biscuits are full of high-quality cheddar cheese, which really cranks up the umami.

    What do you eat Pumpkin Cheddar Biscuits with?

    1. They’re perfect with a bowl of soup. Pumpkin Cheddar Biscuits with scrambled egg inside for breakfast on ShockinglyDelicious.com
    2. Split them open and top with a fried or scrambled egg for breakfast, as shown above. Oh yeah. Pumpkin Cheddar Biscuits made into a cheese sandwich on ShockinglyDelicious.com
    3. Split one open and lay on some sliced cheddar cheese, for a little cheesetastic mini sandwich, as shown above. Close your eyes while you eat this…it is SO good!

    How to make Pumpkin Cheddar Biscuits

    Ingredients for Pumpkin Cheddar Biscuits on ShockinglyDelicious.com

    1. Assemble your ingredients. This is a good habit to get into no matter what you’re making, so you are sure you have what you need.
    2. Mix the dough, and pat it out onto a floured board. You can use your hands to pat it. Cut dough into biscuit shapes on ShockinglyDelicious.com
    3. Cut into shapes. I made squares, because I am lazy and I like the way they look! But of course you can make rounds, using a cutter, a mason jar edge, or the lip of a drinking glass. If you cut rounds, you’ll have scraps left over, so you’ll need to re-pat and do a second cutting. See where my lazy factors in? Pumpkin Cheddar Biscuits baked and out of oven on ShockinglyDelicious.com
    4. When they’re done, remove from oven and immediately sprinkle tops with shredded cheddar, which will melt slightly from the residual heat, and make the tops look pretty. Put them on a wire rack to cool slightly, or serve them up right now. Pumpkin Cheddar Biscuits with cheese on top on ShockinglyDelicious.com

    Pumpkin Cheddar Biscuits

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Yield: Makes 8-10 biscuits

    Pumpkin Cheddar Biscuits

    Pumpkin Cheddar Biscuits: These savory biscuits have a wonderful color and subtle flavor from pumpkin, and a bit of pumpkin pie spice to amp it up further. Cheddar cheese in the dough turns these extra savory.


    • 2 cups (241g) unbleached all-purpose flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon pumpkin pie spice
    • 1/2 cup (8 tablespoons, 113g) cold unsalted butter
    • 3/4 cup (85g) grated sharp cheddar cheese (I used Cabot Vermont Cheddar)
    • 1 cup (227g) pumpkin purée
    • 1-2 tablespoons (14g to 28g) milk (I only needed 1 tablespoon)
    • Garnish: A few more shreds of cheddar cheese


    1. Position a rack in the top third of your oven, and heat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment or a silicone mat.
    2. Weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
    3. Work in the cold butter just until the mixture is unevenly crumbly (I used a pastry blender for this, but you could cut the butter in with 2 butter knives if you like). The butter pieces should be the size of dimes or peas; do not let the butter get so warm it melts into the flour and creates a smooth pasty dough. A rough dough with flecks of butter visible will give you fluffy biscuits.
    4. Toss the cheddar cheese with the flour mixture, then add the pumpkin. Stir until the dough is just evenly moistened and holds together, adding milk a tablespoon at a time if necessary. (I only needed 1 tablespoon of milk to bring my dough together.)
    5. Turn the dough out onto a lightly floured work surface, and flatten it into a 3/4" disk. (I used my hands to pat it into a square because I didn’t want to use a cutter.)
    6. Cut the biscuits with a 3" round cutter and space them on the prepared pan. This recipe makes 8-10 biscuits. (If you don’t want to use a cutter, pat the dough into a square and cut it into 9 pieces.
    7. Brush the tops of the biscuits with milk or melted butter, if desired. (I did not bother with this and it worked out just fine.) Bake them for 18-20 minutes, until they're golden brown. Remove from oven and slide them onto a rack. Immediately top with extra cheese shreds if you like; the hot biscuits will melt the cheese shreds on top perfectly.
    8. Serve warm, as is or with butter.
    9. Makes 8-10 biscuits.


    Recipe source: Just slightly adapted from King Arthur Flour.

    Other ideas: These are great as an accompaniment to soup, but they also make a great side dish for your morning eggs. And try splitting one and putting more cheese inside, for a little pumpkin-cheese sandwich.


    pin this please!Pin the image below ⇓ to your Pinterest board to save this recipe.

    Savory Pumpkin Cheddar Biscuits Recipe on ShockinglyDelicious.com

    Pumpkinweek logo 2019

    Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week long 34 bloggers will be sharing 140+ fantastic recipes for all your autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below! ⇓

    Enjoy these #PumpkinWeek recipes from our bloggers:

    Pumpkin Drinks:
    Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
    Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
    Pumpkin Hazelnut Homemade Latte from The Beard and The Baker
    Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
    Pumpkin Spice White Hot Chocolate from Blogghetti
    The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

    Pumpkin Breakfasts & Baked Goods:
    Cinnamon Pumpkin Donuts from Daily Dish Recipes
    Pumpkin Cheese Biscuits from Shockingly Delicious
    Pumpkin Pop Tarts from Jen Around the World

    Savory & Snack Pumpkin Recipes:
    Creamy Pumpkin Pasta from The Bitter Side of Sweet
    One Pot Pumpkin Pasta with Brie and Toasted Walnuts from Food Above Gold
    Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
    Pumpkin Coriander Soup from Frugal & Fit
    Pumpkin Cornbread from 4 Sons R Us
    Pumpkin Sausage Cheese Ball Balls from Strawberry Blondie Kitchen

    Pumpkin Desserts:
    Chai Pumpkin Cupcakes from The Crumby Kitchen
    Fast & Easy Pumpkin Pie Pudding from Creative Southern Home
    Harvest Pumpkin Layer Cake from Palatable Pastime
    Pumpkin and Cream Cheese Swirl Bars from Our Good Life
    Pumpkin Cream Cheese Dip from The Mandatory Mooch
    Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
    Pumpkin Pie Cut-Out Cookies from Love & Confections
    Pumpkin Pudding Cookies from For the Love of Food
    Pumpkin Spice Rice Krispies Treats from Kelly Lynns Sweets and Treats
    Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
    White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
    Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings

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    Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

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