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Cinnamon Crunch Pumpkin Cathead Biscuits

Cinnamon Crunch Pumpkin Cathead Biscuits for Cozy Mornings

Delightful Cinnamon Crunch Pumpkin Cathead Biscuits for cozy breakfasts or brunch gatherings with irresistible fluffy texture and satisfying crunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 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
For the Whipped Maple Butter
  • 1/2 cup butter soften beforehand for easier mixing and airy texture
  • 1/4 cup maple syrup adds delightful sweetness

Equipment

  • Oven
  • Baking Sheets
  • Mixing Bowls
  • Whisk
  • pastry cutter
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Cut the cold salted butter into the dry ingredients until it resembles coarse crumbs.
  4. 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.
  5. Use a spoon or cookie scoop to drop spoonfuls of the dough onto your prepared baking sheet, spacing them about 2 inches apart.
  6. Prepare the cinnamon crunch topping by mixing brown sugar and cinnamon, then sprinkle over each biscuit before baking.
  7. Bake for 18–22 minutes, or until the biscuits are golden brown and puffed up.
  8. While the biscuits bake, prepare the whipped maple butter by whipping softened butter and gradually incorporating maple syrup.
  9. After baking, let the biscuits cool slightly and serve warm with the homemade whipped maple butter.

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 150IUCalcium: 30mgIron: 1mg

Notes

For the best results, use cold ingredients and avoid overmixing the dough to keep the biscuits light and fluffy.

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