Pumpkin Stuffed Biscuits

There are days I want to make a croquembouche, and then there are days I want to make Pumpkin Stuffed Biscuits. Today it’s the latter.  

Pumpkin Stuffed Biscuits

Happy October!! It’s a great month for two reasons. 1) My birthday is just around the corner, and 2) We can indulge our pumpkin cravings without shame! And indulge I did with these Pumpkin Stuffed Biscuits. 

I went hard-core semi-homemade with this one. You don’t need to make a sugar sculpture every week to still be a pastry nerd. Sometimes you just want some warm pumpkin goodness sandwiched inside a flaky, buttery biscuit. Let us also remember that it is October so no shame! 

Pumpkin Stuffed Biscuits

Grab a jar of pumpkin butter (basically pumpkin puree with extra sweetness and spice) and a tube of biscuits. You know the tube that scares the bajeezus out of you when it pops open? It’s the lazy baker’s version of a jack in the box.

Take a biscuit and cut it in half so it resembles a set of hamburger buns, add pumpkin butter to the center, seal the biscuit halves closed, and stand in a loaf pan. In about 40 minutes, you’ll have an easy fall breakfast to share. 

Pumpkin Stuffed Biscuits

Unless you’re feeding a group, you’re going to have left overs. These Pumpkin Stuffed Biscuits are most heavenly warm, and I’ve found the toaster oven to be the best way to reheat them. Pull off a biscuit and toast until golden. It adds a crunchy exterior to the entire biscuit that I couldn’t get enough of. Seriously, I had three in one morning. But let’s re-remember, it’s October so no shame!!

Happy Sifting! 

Pumpkin Stuffed Biscuits
A quick and easy fall breakfast.
Print
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 1 tube of biscuits
  2. 1/3 cup pumpkin butter
  3. 1 TBS unsalted butter, melted
  4. ½ tsp pumpkin spice
Instructions
  1. Preheat oven to 350°F.
  2. Take an individual biscuit and cut through the middle hamburger style, so you have two discs.
  3. Place 2 teaspoons of pumpkin butter in the center of one of the biscuit discs. Top it with the other disc and pinch the edges to seal in the pumpkin butter. Place standing up in an ungreased loaf pan.
  4. Repeat the last two steps for the remaining biscuits. (I used a can with eight biscuits.)
  5. Mix melted butter and pumpkin spice together and brush on top of the biscuits.
  6. Bake for 35-40 minutes. The top should be golden and your kitchen should smell like heaven on earth.
Sifting Through Life http://siftingthroughlife.com/
 Pumpkin Stuffed Biscuits

4 thoughts on “Pumpkin Stuffed Biscuits

  1. I am glad you chose the latter,too! I had no idea what croquembouche was until I asked your mom. Sounded like a not so nice word. Keep the recipes and articles coming, I am really enjoying them. 😘😘😘😘

  2. I would DIE for these to be sitting in front of me right now. I mean, fluffy, sweet and pumpkin filled- does it get any more fall than that!? Love this recipe!

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