Name: Cinnamon Crunch Pumpkin Cathead Biscuits for Cozy Mornings
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 2 cups cake flour (homemade cake flour can be made by mixing all-purpose flour with cornstarch); 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 Tbsp baking powder; 1 tsp baking soda; 1 Tbsp pumpkin pie spice or cinnamon (feel free to use just cinnamon if preferred); 1/2 tsp salt; 1/2 cup salted butter (unsalted butter works if that's what you have); 1 cup pumpkin puree; 1/2 cup buttermilk (substitute with homemade buttermilk using milk and vinegar or lemon juice); 1/2 cup Greek yogurt or sour cream (can act as a buttermilk substitute in a pinch); 1 tsp vanilla bean paste or extract (pure vanilla extract is a perfect alternative); 1/4 cup brown sugar (brings extra moisture and sweetness); 1/2 cup butter (soften beforehand for easier mixing and airy texture); 1/4 cup maple syrup (adds delightful sweetness)

As I rolled out the dough on a crisp fall morning, the sweet aroma of cinnamon and pumpkin filled my kitchen, instantly warming my spirit. There’s something truly magical about baking, especially when it involves these delightful Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter. What makes them irresistible is their fluffy texture inside and the satisfying crunch on top, perfect for cozy breakfasts or brunch gatherings. Plus, they come together quickly with minimal fuss, making them an exceptional choice for those busy mornings. Who wouldn’t want to treat themselves to a comforting, homemade delight like this? Curious to uncover the secrets behind this fall favorite? Let’s dive into the recipe together!

Why are these biscuits a must-try?

Warm, Comforting Flavors: The delightful combination of pumpkin and cinnamon creates a cozy taste that’s perfect for chilly mornings.
Easy to Make: With simple ingredients and straightforward steps, anyone can whip these up in no time.
Perfect for Sharing: These biscuits are a crowd-pleaser at any brunch or breakfast gathering, offering a delicious treat your friends and family will love.
Versatile Options: Feel free to switch up spices or use sweet potato puree for a unique twist – there’s a version for everyone! Pair them with a warm drink or even enjoy with a drizzle of maple syrup for an extra touch of sweetness. If you’re in the mood for more pumpkin goodness, check out my Cinnamon Roll Savor for a cozy dessert option!

Cinnamon Crunch Pumpkin Cathead Biscuits Ingredients

For the Biscuits

Cake Flour – Provides structure for a tender biscuit; homemade cake flour can be made by mixing all-purpose flour with cornstarch.
All-purpose Flour – Adds body and enhances the biscuit’s texture.
Granulated Sugar – Balances the spices with a touch of sweetness.
Baking Powder – A leavening agent that helps the biscuits rise beautifully.
Baking Soda – Contributes to tenderness, making the biscuits light and airy.
Pumpkin Pie Spice or Cinnamon – Infuses warm flavors; feel free to use just cinnamon if preferred.
Salt – Enhances and rounds out all the flavors in the biscuits.
Salted Butter – Adds creaminess and richness; unsalted butter works if that’s what you have.
Pumpkin Puree – The star ingredient, providing moisture and that lovely pumpkin flavor.
Buttermilk – Ensures tenderness and a slight tang; you can substitute with homemade buttermilk using milk and vinegar or lemon juice.
Greek Yogurt or Sour Cream – Boosts moisture and can act as a buttermilk substitute in a pinch.
Vanilla Bean Paste or Extract – Enriches the flavor profile; pure vanilla extract is a perfect alternative.
Brown Sugar – Brings extra moisture and a deeper sweetness to the biscuits.

For the Whipped Maple Butter

Butter – Soften beforehand for easier mixing and airy texture.
Maple Syrup – Adds delightful sweetness and brings a seasonal flavor to your butter.

With these ingredients for your Cinnamon Crunch Pumpkin Cathead Biscuits, you’re on your way to creating a cozy breakfast that will be a hit with loved ones!

Step‑by‑Step Instructions for Cinnamon Crunch Pumpkin Cathead Biscuits

Step 1: Preheat the Oven
Begin your adventure by preheating your oven to 400°F (200°C). This is crucial for achieving that perfectly golden-brown exterior on your Cinnamon Crunch Pumpkin Cathead Biscuits. While the oven warms up, gather your baking sheets and line them with parchment paper, ensuring your biscuits will bake evenly and won’t stick.

Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. This mixture forms the foundation for your biscuits, and it’s essential to whisk thoroughly until no clumps remain. Visualize a beautiful blend of colors—this is where the magic begins!

Step 3: Cut in the Butter
Next, add the cold salted butter to the dry ingredients. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it resembles coarse crumbs or sand. This step is vital; the bits of butter create rich, flaky layers in your Cinnamon Crunch Pumpkin Cathead Biscuits once baked. Take your time for a great texture!

Step 4: Add the Wet Ingredients
In a separate bowl, mix together the pumpkin puree, buttermilk, Greek yogurt, and vanilla until well-combined. Pour this mixture into your dry ingredients and gently stir until just combined. Be careful not to overmix; the dough should remain slightly lumpy for those fluffy biscuits we all crave.

Step 5: Scoop onto the Baking Sheet
Use a large spoon or cookie scoop to drop generous spoonfuls of the dough onto your prepared baking sheet. Aim for about 2 inches apart to give them room to spread while baking. As you form these lovely mounds, you’ll see how generous and inviting they will look once baked, ensuring delightful Cinnamon Crunch Pumpkin Cathead Biscuits.

Step 6: Top with Cinnamon Crunch
Take a moment to prepare your cinnamon crunch topping by mixing additional brown sugar and cinnamon together. Generously sprinkle this mixture over each biscuit before baking. This not only enhances the flavor but also adds a delightful texture and sweetness that makes every bite irresistible.

Step 7: Bake Until Golden
Place your baking sheet in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown, and the biscuits have puffed up beautifully. Keep an eye on them during those final minutes; they should look fluffy and inviting, filling your kitchen with a cozy aroma.

Step 8: Make Whipped Maple Butter
While your biscuits bake, prepare the whipped maple butter. In a medium bowl, soften your butter and whip it using a hand mixer until airy and creamy. Gradually incorporate the maple syrup, ensuring it’s blended well, creating a sweet topping that complements your Cinnamon Crunch Pumpkin Cathead Biscuits perfectly.

Step 9: Serve Warm
Once the biscuits are done, remove them from the oven and let them cool slightly on the baking sheet. Serve warm with a dollop of your homemade whipped maple butter, and enjoy the delightful textures and flavors of this perfect fall breakfast treat.

What to Serve with Cinnamon Crunch Pumpkin Cathead Biscuits

Elevate your cozy breakfast experience with delightful pairings that perfectly complement the warmth and flavor of these seasonal biscuits.

Maple Syrup: A warm drizzle enhances the sweetness and adds a delightful sticky texture, making each bite feel like a special treat.
Fresh Fruit Salad: Juicy apples, pears, and pomegranate seeds provide a refreshing contrast, bringing a burst of brightness to your morning plate.
Crispy Bacon: The salty crunch of bacon balances the sweetness of the biscuits, creating that perfect savory-sweet harmony.
Savory Sausage: A side of seasonally spiced sausage brings hearty flavor, making your breakfast truly satisfying and well-rounded.
Hot Coffee: A steaming cup of coffee is a classic companion, warming you up while accentuating the cozy flavors of your biscuits.
Chai Tea: The warming spices in chai complement the pumpkin and cinnamon beautifully, offering a comforting, aromatic alternative to coffee.
Pumpkin Spice Latte: For the ultimate seasonal experience, enjoy these biscuits alongside a rich and creamy pumpkin spice latte, perfect for chilly mornings.

Let these delightful pairings create a complete breakfast experience that warms both your heart and soul.

Make Ahead Options

These Cinnamon Crunch Pumpkin Cathead Biscuits are ideal for meal prep, saving you time on those busy mornings! You can prepare the dough up to 24 hours in advance by mixing and scooping it onto the baking sheet, then covering it tightly with plastic wrap and refrigerating. Additionally, the whipped maple butter can easily be made ahead and stored in the fridge for up to 5 days—just give it a quick whip before serving to maintain its airy texture. When you’re ready to enjoy your biscuits, simply bake them straight from the fridge, adding a couple of extra minutes if needed for a golden, fluffy finish. Each bite will taste just as delightful as if they were fresh from the oven!

Expert Tips for Cinnamon Crunch Pumpkin Cathead Biscuits

Cold Ingredients Matter: Use cold butter and buttermilk to create steam pockets in the biscuits, ensuring they rise beautifully and stay fluffy.
Mind the Mixing: Avoid overmixing the dough; gently stir until just combined to keep your Cinnamon Crunch Pumpkin Cathead Biscuits light and tender.
Uniform Topping: For even crunch and sweetness, sprinkle the cinnamon topping consistently over each biscuit before baking.
Serve Them Warm: Always enjoy your biscuits warm for the best flavor and texture—this is when they are truly irresistible!

Cinnamon Crunch Pumpkin Cathead Biscuits Variations

Feel free to explore these delightful twists, as they can enhance your biscuit experience in exciting ways!

Sweet Potato Swap: Use sweet potato puree instead of pumpkin for a unique flavor with a similar texture.
Sweet potatoes bring a natural sweetness and a rich color. You might just find this version becomes a new favorite!
Lower Sugar Option: Cut back on the brown sugar or omit it entirely for a lighter touch.
This makes the biscuits less sweet but still deliciously comforting. You can easily enjoy them with more whipped maple butter!
Spice It Up: Experiment with nutmeg or allspice for a distinctive flavor profile that dances on the palate.
These spices pair beautifully with pumpkin, adding warmth and depth. Don’t hold back; let your creativity shine!
Gluten-Free Twist: Substitute with a gluten-free all-purpose flour blend for a gluten-free version of these biscuits.
You won’t sacrifice texture or flavor—everyone can join in on the fun without hesitation.
Extra Crunch: Add chopped pecans or walnuts to the topping for added crunch and nuttiness.
The nutty flavor complements the pumpkin perfectly and provides a delightful contrast in texture.
Zesty Flavor: Incorporate finely grated lemon or orange zest into the biscuit dough for a citrusy pop.
The bright notes will elevate your biscuits, making them an even more refreshing breakfast treat!
Cinnamon Sugar Topping: Replace the traditional topping with a mix of cinnamon and sugar for a sweeter finish.
This creates an irresistible outer layer that makes every bite burst with sweet goodness.
Maple Pecan Butter: Whip maple syrup and finely chopped pecans into your butter for a deliciously nutty spread.
It adds a beautiful layer of flavor that’s perfect for slathering on your warm biscuits. For a sweet surprise, try pairing with my Cinnamon Roll Savor!

Feel empowered to mix, match, and create your perfect batch of Cinnamon Crunch Pumpkin Cathead Biscuits!

Storage Tips for Cinnamon Crunch Pumpkin Cathead Biscuits

Room Temperature: Store biscuits at room temperature in an airtight container for up to 2 days to maintain their fluffy texture and flavor.
Fridge: For longer freshness, refrigerate your biscuits for up to 5 days; reheat in the oven at 350°F (175°C) for best results.
Freezer: You can freeze the dough for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time for perfectly warm Cinnamon Crunch Pumpkin Cathead Biscuits.
Whipped Maple Butter: Refrigerate whipped maple butter for up to a week, or freeze it for longer storage; just let it soften before serving.

Cinnamon Crunch Pumpkin Cathead Biscuits Recipe FAQs

How do I select the best pumpkin puree for my biscuits?
Absolutely! When choosing pumpkin puree, look for brands that list 100% pumpkin on the label, with no added sugars or spices. If you prefer a fresher taste, you can cook and puree a sugar pumpkin at home. Just roast it until tender, scoop out the flesh, and blend until smooth—this will provide a rich and flavorful base for your Cinnamon Crunch Pumpkin Cathead Biscuits.

What is the best way to store Cinnamon Crunch Pumpkin Cathead Biscuits?
Very important to know! Store your biscuits at room temperature in an airtight container for up to 2 days to keep them fluffy. If you want to keep them fresh longer, refrigerate for up to 5 days; just reheat in the oven at 350°F (175°C) for optimal texture. Always take care to cool them before placing them in the container to avoid moisture buildup.

Can I freeze the dough for later use?
Of course! To freeze the dough, scoop the biscuit dough onto a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to 2 months. When you’re ready to bake, simply preheat the oven and bake from frozen, adding an additional 3-5 minutes to the baking time. This way, you can enjoy freshly baked biscuits any time you desire!

What can I do if my biscuits turn out dense?
No worries, my friend! If your biscuits come out dense, it’s likely due to overmixing the dough or using too much flour. Make sure to measure flour correctly—spoon it into the measuring cup and level it off rather than scooping straight from the bag. Also, always stir until just combined; a few lumps are perfectly fine! For an extra fluffy texture, consider using cold ingredients and ensuring your leavening agents are fresh.

Are there any allergy considerations with this recipe?
Very thoughtful of you! If you or someone you’re serving has allergies, here are a couple of alternatives: use gluten-free flour blends instead of cake and all-purpose flour. For dairy-free options, substitute butter with a plant-based alternative and use non-dairy milk mixed with vinegar as a buttermilk replacement. Always double-check ingredient labels to ensure they meet your dietary needs, especially with spices like pumpkin pie spice that might have added ingredients.

How should I serve my biscuits for the best flavor?
Absolutely delightful! The best way to serve your Cinnamon Crunch Pumpkin Cathead Biscuits is warm, straight from the oven. Pair them with a generous dollop of your homemade whipped maple butter, or even drizzle additional maple syrup on top for extra sweetness. These biscuits also complement a nice cup of warm coffee or spiced tea, making for a perfect cozy breakfast experience. Enjoy!