Air Fryer Pumpkin Biscuits Recipe

If you’re looking for something cozy and quick to bake up, this Air Fryer Pumpkin Biscuits Recipe is an absolute gem. I love how the warm pumpkin spice flavor blends perfectly with flaky, buttery biscuits, making it an ideal treat for fall mornings or an afternoon snack when you want just a little pumpkin comfort without the fuss. Plus, using the air fryer means you get those golden edges fast, with a tender crumb inside—no oven preheating required!

When I first tried this recipe, I was amazed at how simple it was yet incredibly delicious. You’ll find that these biscuits are wonderfully moist without feeling heavy, thanks to the pumpkin puree and buttermilk combo. Whether you’re entertaining guests or just treating yourself, this Air Fryer Pumpkin Biscuits Recipe works beautifully any time pumpkin cravings hit.

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Ingredients You’ll Need

These ingredients come together beautifully to create the perfect balance of flavors and texture. I always recommend using cold butter to get those flaky biscuit layers, and look for canned pure pumpkin puree—not pumpkin pie mix—for the best results.

• All-purpose flour: Acts as the base; you want this to be fresh for the best tender crumb.
• Light brown sugar: Adds a mild sweetness and depth, complementing the pumpkin nicely.
• Baking powder: Your leavening agent that helps the biscuits rise beautifully.
• Pumpkin spice: Gives those warm autumn flavors with cinnamon, nutmeg, and more.
• Kosher salt: Enhances all the flavors – never skip the salt!
• Cold unsalted butter: Key for flakiness; keep it chilled and cut into cubes for easy incorporation.
• Canned pure pumpkin puree: Provides moisture and classic pumpkin flavor without added sugar.
• Buttermilk: Adds tang and moisture while reacting with baking powder to make your biscuits tender.

Variations

I love playing around with the Air Fryer Pumpkin Biscuits Recipe to suit different moods or dietary needs. A little tweak here or substitution there can personalize it perfectly for your family’s taste.

• Gluten-Free Version: I swapped the all-purpose flour with a gluten-free flour blend once, and the texture stayed lovely—just make sure your blend includes xanthan gum for structure.
• Spice it Up: Sometimes I add a pinch of ground ginger or cloves for an extra warm punch; you’ll find it really enhances that pumpkin vibe.
• Sweeten It: If you like sweeter biscuits, try brushing the tops with a little honey or maple syrup instead of melted butter before air-frying.
• Dairy-Free Option: Use coconut oil instead of butter and a plant-based milk mixed with lemon juice as a buttermilk substitute—it still turns out fantastic!

How to Make Air Fryer Pumpkin Biscuits Recipe

Step 1: Mix the Dry Ingredients & Cut in Butter

Start by whisking together the flour, brown sugar, baking powder, pumpkin spice, and kosher salt in a medium bowl. Then, grab your cold, cubed butter and incorporate it into the dry mix using either two knives in a cutting motion or a fork. What you’re aiming for is a coarse, crumbly texture like a rough meal—this is what gives your biscuits their tender, flaky crumb.

Step 2: Stir in the Pumpkin and Buttermilk

In a separate small bowl, whisk the pumpkin puree with the buttermilk until smooth. Pour this wet mixture into your dry ingredients and stir them gently with a fork just until everything comes together into a shaggy dough. The key here is not to overmix; you want a slightly lumpy dough to keep the biscuits tender.

Step 3: Shape and Cut Your Biscuits

Turn the dough out onto a lightly floured surface. Using your hands, gently knead it just enough to eliminate dry spots—about 5-6 folds. Then pat the dough into a 4-inch square and cut into four equal squares. Before cooking, brush the tops with melted butter; this gives you a lovely golden finish with a bit of richness.

Step 4: Air Fry to Perfection

Place your biscuit squares in a single layer inside the air fryer basket, making sure not to crowd them. Cook at 350°F for 10 to 12 minutes. If your biscuits start browning too quickly near the end, tent them loosely with foil to prevent burning while they finish cooking. You’ll know they’re done when they’ve puffed up and turned a beautiful golden color.

How to Serve Air Fryer Pumpkin Biscuits Recipe

Garnishes

I like to top these biscuits with a dab of honey butter or a light smear of cream cheese pumpkin spread—it complements the spice so well. You could also dust lightly with cinnamon sugar if you’re serving them for a sweet breakfast treat.

Side Dishes

These biscuits go beautifully with a bowl of hot soup like butternut squash or tomato basil, making for a cozy lunch. For breakfast, I often pair them with scrambled eggs and crispy bacon—my family goes crazy for that combo!

Creative Ways to Present

For a fall brunch, I arrange these biscuits on a wooden board with little bowls of pumpkin butter, jams, and clotted cream. Adding some fresh herbs or edible flowers on the side makes it feel special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigeration helps, but they’re best enjoyed fresh or reheated within a day or two for the best texture.

Freezing

I’ve frozen these biscuits before by wrapping each one tightly in plastic wrap, then placing them in a freezer bag. When you’re ready, just thaw overnight in the fridge and reheat gently in the air fryer or oven.

Reheating

To reheat, I pop the biscuits back in the air fryer for 2-3 minutes at 320°F to refresh their crisp edges and warm inside without drying out. Alternatively, a quick zap in the microwave works if you’re in a hurry, but it softens the texture slightly.

FAQs

Final Thoughts

Seriously, if you haven’t tried this Air Fryer Pumpkin Biscuits Recipe yet, you’re in for a delightful surprise. It’s one of those recipes I keep coming back to whenever I want quick, comforting flavors with zero hassle. I love sharing it because it feels like a warm hug packed into a biscuit, and I know you’ll enjoy making them just as much as eating them. Trust me—once you try these, any other biscuit recipe might just take a backseat!

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