Air Fryer Pumpkin Biscuits Recipe

I absolutely love how this Air Fryer Pumpkin Biscuits Recipe turns out every time. There’s just something so cozy and warm about pumpkin-spiced baked goods, especially when they come together quickly in the air fryer. Whether you’re rushing through a busy morning or craving a little seasonal treat, these biscuits hit the spot with minimal fuss and maximum flavor.

When I first tried making pumpkin biscuits in the air fryer, I was pleasantly surprised by how soft and tender they became, with a slight golden crust that’s just perfect. You’ll find that using pumpkin puree adds a delightful moistness, while the pumpkin spice and brown sugar give these biscuits that crave-worthy autumn vibe. Trust me, once you try this Air Fryer Pumpkin Biscuits Recipe, it’ll become a go-to in your seasonal baking rotation!

Ingredients You’ll Need

The blend of simple pantry staples with pumpkin puree creates these tender biscuits with a hint of sweetness and spice. Having quality butter and fresh pumpkin spice really takes this Air Fryer Pumpkin Biscuits Recipe to the next level, so shop mindfully!

• All-purpose flour: The base of our dough that gives these biscuits structure without being too dense.
• Light brown sugar: Adds a gentle sweetness and moisture thanks to its molasses content.
• Baking powder: Your rising agent to make these biscuits fluffy and golden.
• Pumpkin spice: The magical blend of cinnamon, nutmeg, and clove that makes these biscuits seasonally delicious.
• Kosher salt: Balances the sweetness and enhances all the flavors.
• Cold unsalted butter: Cubed for easy cutting into the flour; crucial for that flaky texture.
• Canned pure pumpkin puree: Keeps the dough moist and infuses it with pumpkin flavor.
• Buttermilk: Helps tenderize and add a subtle tang that complements pumpkin beautifully.

Variations

I love how flexible this Air Fryer Pumpkin Biscuits Recipe is — it’s easy to tweak to your liking or dietary needs. You’ll find that swapping a few ingredients can personalize it perfectly for you or your family.

• Gluten-Free Version: I’ve tried using a gluten-free flour blend with success; just be sure your blend contains xanthan gum for the right texture.
• Sweet Add-Ins: My family goes crazy when I toss in some mini chocolate chips or chopped pecans before baking.
• Dairy-Free Option: Substitute melted coconut oil for butter and use a plant-based milk with a splash of lemon juice instead of buttermilk.
• Spice Variation: If you’re not into pumpkin spice, adding cinnamon and ginger alone still gives a lovely warmth.

How to Make Air Fryer Pumpkin Biscuits Recipe

Step 1: Mix Dry Ingredients and Cut in Butter

Start by whisking together your flour, brown sugar, baking powder, pumpkin spice, and salt in a medium bowl. This creates an even seasoning base. Then, using a fork or two table knives, cut the cold butter cubes into the flour mixture until it looks like coarse crumbs. This step is key — the cold butter creates those flaky layers you want in biscuits. I like to work quickly here so the butter stays cold.

Step 2: Add Pumpkin and Buttermilk

In another bowl or a liquid measuring cup, whisk together the pumpkin puree and buttermilk until smooth. Pour this wet mixture into your flour and butter mix, then stir gently with a fork until just combined. You’ll get a shaggy dough — don’t overmix it. Overworking the dough can make the biscuits tough, so keep an eye on that texture.

Step 3: Shape and Cut the Dough

Turn your dough out onto a lightly floured surface. Give it a gentle knead with clean hands just until no dry patches remain; this only takes a few presses. Then pat the dough into a neat 4-by-4 inch square. I find a square shape makes it easy to cut even portions. Use a sharp knife or a bench scraper to cut into four equal squares. Brush the tops with melted butter for a golden finish — I never skip this step because it adds so much flavor and color.

Step 4: Air Fry to Perfection

Place your biscuit squares in a single layer inside the air fryer basket. For this recipe, cook at 350°F for 10 to 12 minutes. Keep an eye toward the end of cooking. If you notice they’re browning too fast, tent them loosely with foil for the last 3 minutes to prevent burning. When they’re puffed up and golden, they are ready — that smell alone makes it worth the wait!

How to Serve Air Fryer Pumpkin Biscuits Recipe

Garnishes

I love brushing these biscuits with a little melted butter right after cooking, then sprinkling a bit of cinnamon sugar or even a light dusting of powdered sugar for a touch of sweetness. Warm maple syrup is also amazing if you want a breakfast-style treat. For a savory twist, a pat of cinnamon honey butter or cream cheese works beautifully.

Side Dishes

My go-to pairing includes a hot cup of chai latte or coffee. For meals, these biscuits go perfectly alongside creamy soups, like butternut squash or tomato basil — the pumpkin flavor in the biscuits complements those dishes wonderfully. I’ve also served them next to roasted veggies and a simple salad for a balanced meal.

Creative Ways to Present

For holiday gatherings, I’ve arranged these pumpkin biscuits in a circle on a decorative plate and placed a small bowl of whipped cinnamon butter in the center. It looks inviting and encourages sharing. Another fun idea is slicing them into smaller squares and serving as mini sliders with savory fillings for brunch parties.

Make Ahead and Storage

Storing Leftovers

I place leftover biscuits in an airtight container and keep them at room temperature for up to two days. This recipe’s moisture keeps them soft unlike typical biscuits. If you want to keep them fresher, storing in the fridge is fine but I recommend reheating before serving.

Freezing

I’ve frozen uncooked biscuit dough squares by wrapping them tightly in plastic wrap and freezing in a zip-top bag. When I want fresh biscuits, I thaw the dough slightly then air fry as usual. You can also freeze cooked biscuits in an airtight container and reheat later — just be sure to reheat gently to keep them tender.

Reheating

The air fryer is perfect for reheating leftover pumpkin biscuits because it crisps the outside without drying out the inside. Just 2-3 minutes at 300°F does the trick. A quick pass in the microwave works in a pinch but can make them a bit chewy, so I avoid that if I can.

FAQs

Final Thoughts

This Air Fryer Pumpkin Biscuits Recipe quickly became one of my fall favorites because it’s so simple, flavorful, and perfect for sharing. I encourage you to try it soon — whether for a cozy weekend breakfast or a last-minute dessert, it’s a little bite of autumn comfort you’ll keep coming back to. Grab your air fryer and give this recipe a go; I promise you’ll love the tender, spiced magic inside each biscuit.

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