Description
These Pumpkin Shortcakes are a fall twist on the classic dessert. Fluffy pumpkin-spiced biscuits are layered with sweet pumpkin cream and whipped topping for a cozy, festive treat.
Ingredients
Scale
- For the Pumpkin Biscuits:
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup pumpkin puree
- 1/4 cup milk
- For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, brown sugar, baking powder, pumpkin pie spice, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- In a small bowl, whisk pumpkin puree and milk. Stir into dry ingredients until just combined. Do not overmix.
- Drop spoonfuls of dough onto prepared baking sheet (about 8 biscuits). Bake 15–18 minutes, until golden brown. Let cool.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- In a separate bowl, stir pumpkin puree, maple syrup, and cinnamon. Fold gently into half the whipped cream for a pumpkin cream layer.
- Split biscuits, then layer with pumpkin cream and plain whipped cream. Top with a sprinkle of cinnamon and serve.
Notes
For extra crunch, add chopped pecans or candied ginger between layers. Best served fresh, but biscuits can be baked ahead and stored airtight for 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 285
- Sugar: 12g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin shortcakes, fall dessert, pumpkin whipped cream, pumpkin spice dessert, Thanksgiving sweets