I absolutely love sharing this Air Fryer Pumpkin Biscuits Recipe with you because it’s one of those comforting treats that’s both quick and surprisingly easy to make. The combination of warm pumpkin spice and flaky buttery texture just hits the spot when you want something cozy but don’t want to spend hours in the kitchen. Plus, using the air fryer cuts down on baking time, making these biscuits perfect for a last-minute breakfast or afternoon snack.
When I first tried this recipe, I was amazed at how well the air fryer handled biscuits; they come out golden and tender without the usual wait in front of a hot oven. You’ll find that these pumpkin biscuits have a gentle sweetness and depth from the pumpkin puree and spice, which makes them a special twist on your traditional biscuit. Trust me, once you try this Air Fryer Pumpkin Biscuits Recipe, it’ll quickly become a fall favorite you’ll want to revisit again and again.
Why You’ll Love This Recipe
- Quick & Easy: You can whip these biscuits up and have them ready in about 20 minutes thanks to the air fryer’s speed.
- Perfect Fall Flavor: The pumpkin and warming spices make each bite feel like autumn on a plate.
- Restaurant-Quality Texture: The butter creates flaky biscuits with a tender crumb, rivaling your favorite bakery.
- Minimal Ingredients: You probably have most of what you need in your pantry already, making it an easy recipe to try anytime.
Ingredients You’ll Need
The ingredients for this Air Fryer Pumpkin Biscuits Recipe are simple but purposeful — each one contributes to that light, flavorful biscuit you’re aiming for. It’s a nice mix of pantry staples and seasonal flavors, so you don’t have to hunt for anything fancy.
- All-purpose flour: The base of the biscuit, providing structure; make sure to spoon and level for accuracy.
- Light brown sugar: Adds a subtle sweetness and depth that complements pumpkin spices perfectly.
- Baking powder: Acts as your leavening agent to help the biscuits rise fluffy and tall.
- Pumpkin spice: Brings those classic autumn flavors—cinnamon, nutmeg, cloves—that make the pumpkin pop.
- Kosher salt: Just enough salt to balance the sweetness and enhance flavors.
- Cold unsalted butter: Do not skip keeping it cold! It creates the flaky texture we all love in biscuits.
- Pure pumpkin puree: Use canned pumpkin (not pumpkin pie filling) for pure flavor and perfect moisture.
- Buttermilk: Adds tanginess and helps tenderize the dough, making for softer biscuits.
Variations
I love that this Air Fryer Pumpkin Biscuits Recipe is so flexible — you can make subtle tweaks to fit what you have on hand or dietary preferences. I often play around with add-ins and toppings to keep things interesting.
- Cheesy Pumpkin Biscuits: I like adding a sprinkle of shredded sharp cheddar or Parmesan into the dough for a savory twist — my family can’t get enough!
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and adjust liquid as needed; just be mindful the texture might be a bit different but still tasty.
- Herb-Infused: Adding fresh chopped sage or thyme pairs wonderfully with pumpkin spice and gives a lovely herby aroma.
- Sweet Drizzle: Drizzle a simple maple glaze or honey over warm biscuits for an extra-special treat.
How to Make Air Fryer Pumpkin Biscuits Recipe
Step 1: Mix Dry Ingredients and Cut in Butter
Start by whisking the flour, light brown sugar, baking powder, pumpkin spice, and salt in a medium bowl. Here’s the trick — you want your butter cubes cold and ready. Use a fork or two table knives to cut the butter into the flour mixture until it looks like coarse crumbs or a rough meal. I find this method gets the best flaky texture because the chunks of butter melt during cooking, creating little pockets of softness and layers.
Step 2: Add Pumpkin and Buttermilk
In a separate small bowl or liquid measuring cup, whisk the pumpkin puree with the buttermilk until smooth and combined. Pour this into the flour and butter crumb mix, stirring gently with a fork until the dough just comes together. Don’t overmix here—seeing a shaggy dough that holds is perfect.
Step 3: Shape and Cut the Dough
Turn the dough onto a lightly floured surface and give it a few gentle kneads to make sure there aren’t dry patches — it should stay a bit rough to keep tenderness. Pat it into a neat 4-inch by 4-inch square and cut into four equal squares. This step is where you get to decide your biscuit shape, and I like squares because they’re easy to flip and manage in the air fryer. Brush the tops with melted butter for a golden finish.
Step 4: Air Fry to Golden Perfection
Lay the biscuit squares in a single layer in your air fryer basket, leaving a little space between them. Cook at 350°F for 10 to 12 minutes — around 9 minutes, check if they’re browning too quickly. If so, tent the top loosely with foil for the last 3 minutes to prevent overbrowning while letting them finish rising and baking through. You’ll know they’re done when they’re puffed up and have a beautiful, golden crust.
Pro Tips for Making Air Fryer Pumpkin Biscuits Recipe
- Keep Butter Cold: When the butter stays cold until mixing, you get flakier biscuits that puff beautifully in the air fryer.
- Don’t Overwork the Dough: I learned that over-kneading makes biscuits tough, so be gentle and stop once the dough holds together.
- Air Fryer Size Matters: Give biscuits room in the basket for even cooking—crowding can lead to uneven browning and texture.
- Use Foil to Prevent Overbrowning: If you notice the tops are coloring too fast, tent them with foil in the last few minutes to keep them golden without burning.
How to Serve Air Fryer Pumpkin Biscuits Recipe
Garnishes
I love brushing these warm biscuits with a little extra melted butter right out of the air fryer—it makes the crust shiny and irresistible. For extra indulgence, a drizzle of honey or a smear of cinnamon honey butter really takes it next level. You might also enjoy them with a sprinkle of coarse sugar if you want a subtle crunch and sweetness.
Side Dishes
This recipe pairs beautifully with a steaming cup of chai or coffee for breakfast. For a more filling meal, I often serve it with scrambled eggs or a savory sausage on the side—the sweet and spicy biscuit offsets savory flavors perfectly. It also makes a great companion to warm soups or autumn-inspired stews when you want something comforting yet easy.
Creative Ways to Present
For Thanksgiving or fall brunch, I’ve arranged these biscuits on a platter around a bowl of whipped cinnamon cream cheese dip—it’s both festive and a crowd-pleaser. Another fun idea is to split them and build mini breakfast sliders with egg, cheese, and a touch of maple sausage. These little touches make the Air Fryer Pumpkin Biscuits Recipe feel extra-special for gatherings.
Make Ahead and Storage
Storing Leftovers
I store any leftover pumpkin biscuits in an airtight container at room temperature if I plan to eat them within a day or so. If I want to keep them fresh longer, I pop them in the fridge wrapped tightly. The texture stays surprisingly good, but I always reheat gently to bring back that just-baked softness.
Freezing
I have frozen these biscuits before and found that they freeze well when tightly wrapped individually in plastic and then stored in a freezer-safe bag. When I’m ready to enjoy them again, I thaw at room temperature for a bit before reheating. It’s a great way to have fall flavors ready whenever the mood strikes!
Reheating
Reheating is best done in the air fryer or oven at a low temperature to warm through without drying out. I usually set my air fryer to 300°F and warm them for 3 to 4 minutes. This method revives the flaky layers and buttery aroma better than a microwave, which can make biscuits gummy.
FAQs
-
Can I use fresh pumpkin instead of canned puree for this recipe?
Yes, you can use fresh pumpkin, but you’ll want to roast and puree it first until smooth and fully cooked to mimic the consistency and moisture level of canned pumpkin. Keep in mind, fresh pumpkin may add a bit more water, so adjust the buttermilk accordingly to get the right dough consistency.
-
Can I bake these pumpkin biscuits in the oven instead of an air fryer?
Absolutely! If you don’t have an air fryer, bake your biscuits in a preheated oven at 425°F for about 12-15 minutes, or until golden on top. The oven method takes a bit longer, but the biscuits will still come out tender and flavorful.
-
How do I prevent my biscuits from turning out dry?
To avoid dryness, make sure not to overwork the dough and measure your ingredients accurately. Also, be sure to use cold butter, and don’t overbake—the air fryer cooks quickly, so keep an eye on the biscuits near the end of cooking to prevent excessive browning or drying.
-
Can I double the recipe for more biscuits?
Yes, you can double the ingredients easily, but you’ll likely need to cook the biscuits in batches to give them enough space in the air fryer basket for even cooking. Overcrowding can lead to uneven browning and texture.
Final Thoughts
This Air Fryer Pumpkin Biscuits Recipe holds a special place in my heart because it combines the best of cozy flavors with convenience. Whether you’re looking for a quick fall-inspired treat or a new way to impress guests, these biscuits deliver every time. I encourage you to try making them—you’ll enjoy the smell filling your kitchen and the delightful texture in every bite. Trust me, once you start making these, your air fryer and your family will thank you!
Print
Air Fryer Pumpkin Biscuits Recipe
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 4 servings
- Category: Breakfast, Snack, Baking
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Air Fryer Pumpkin Biscuits are a quick and delicious fall-inspired treat, combining warm pumpkin spice flavors with tender, flaky biscuit texture. Perfectly cooked in the air fryer to achieve a golden-brown crust and soft interior, these biscuits are ideal for breakfast or a cozy snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, plus more for surface
- 1 Tbsp. light brown sugar
- 1 tsp. baking powder
- 3/4 tsp. pumpkin spice
- 1/2 tsp. kosher salt
Wet Ingredients
- 4 Tbsp. cold unsalted butter, cut into cubes
- 1 tbsp. melted unsalted butter, for brushing
- 1/4 cup canned pure pumpkin puree
- 2 Tbsp. buttermilk
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, light brown sugar, baking powder, pumpkin spice, and kosher salt to create a well-combined base for the biscuits.
- Cut in Butter: Using a fork or two table knives, work the cold unsalted butter cubes into the flour mixture until the texture resembles a coarse meal with pea-sized pieces of butter throughout.
- Combine Wet Ingredients: In a liquid measuring cup or a separate bowl, whisk together the canned pure pumpkin puree and buttermilk until smooth and uniformly combined.
- Form Dough: Pour the pumpkin-buttermilk mixture into the flour and butter mixture. Stir gently with a fork until just combined and a shaggy dough forms, being careful not to overmix.
- Knead and Shape: Turn the dough out onto a lightly floured surface. Gently knead with your hands until no dry spots remain. Pat the dough into a 4-inch by 4-inch square, then cut into 4 equal squares. Brush the tops with melted butter for a golden finish.
- Air Fry Biscuits: Arrange the dough squares in a single layer inside the air fryer basket. Cook at 350°F for 10 to 12 minutes until the biscuits are golden brown and risen. During the last 3 minutes, tent with foil if needed to prevent overbrowning.
Notes
- Use cold butter to ensure flaky biscuit layers.
- Lightly flour the surface and your hands to prevent sticking when kneading.
- Tenting with foil during the last few minutes of air frying helps avoid over-browning.
- Serve warm with butter, honey, or your favorite spread.
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
