Cooking with Cat: Mini Pumpkin Biscuits

A great side with any meal.

Fall is my favorite season of the year and I especially enjoy making seasonal foods. I was excited when I read this recipe because I really like pumpkin, and this is a great variation on  a traditional biscuit. These mini pumpkin biscuits are the perfect fall recipe for your whole family to enjoy.They are a nice addition to any meal, or they make a delicious and filling snack.  Pumpkin is a good source of vitamin A, vitamin C, iron and dietary fiber. For more information on the necessary nutrients your baby needs, check out our nutrient chart.

This recipe makes 12 servings.

Here is what you will need:

1 cup all-purpose flour
1 1/2 tablespoons sugar
1 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon baking soda
¼ teaspoon salt
1/8 cup chilled butter, cut into small pieces
1/4 cup buttermilk
1/2 cup canned pumpkin
1 egg white, well beaten


Mix in sugar with the flour.


Add baking powder, baking powder, baking soda, salt & pumpkin pie spice.


Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.


Mix buttermilk, egg white and pumpkin together.


Combine pumpkin mixture with the flour mixture.


Stir until moist and dough forms.


Turn the dough out onto a lightly floured surface; knead lightly 5 times.


Roll dough to about 1/2-inch thickness.


Cut into biscuits with a 1 1/2-inch biscuit cutter.


Place the biscuits on a baking sheet coated with cooking spray. Bake at 450 degrees Fahrenheit; for 8 minutes or until golden brown.

Serve plain or tastes great with a small dab of honey butter* or pure maple syrup. Store extra biscuits  in an air tight container and warm before serving.

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.