Pumpkin Drop Biscuits with Cinnamon Butter

Perfect for a special fall breakfast, or served along with a steaming soup, these pumpkin biscuits with cinnamon butter are delicious and a perfect seasonal treat! All my kids and my hubby loved these!

Pumpkin is not only a fall-favorite, but it is also very good for you. It is low-fat, very high in vitamin A and fiber, to name just a few of the health benefits! That’s even more reason to bake up more pumpkin goodies this time of year, right? (as if we really needed a reason!)

These slightly sweet biscuits are made will all wheat flour, milled flax seeds are also tucked in, and the use of pumpkin keeps them moist- and of course, lends the wonderful pumpkin nutrition, flavor, and color, too!

And then, an easy cinnamon butter gives the perfect compliment to these biscuits. Don’t skip it! It’s really the special touch.

I’ve already made this recipe twice in one week, and I’m anticipating a few more batches before pumpkin season is over!

Enjoy!

Cinnamon Biscuits (melt-in-your-mouth)

I’m excited to share this recipe with you today because these Cinnamon Biscuits were SO good..and yes, melt-in-your mouth good!

I’ve made cinnamon biscuits many times before- but each time I’ve improved my outcome little by little. Last night I  made these along with dinner and WOW! They turned out perfect, and I now have a new love. 🙂 So, ditch the canned biscuits. (move over, Grands!-You’ve been replaced!)

I like this recipe because:

1. Moist and tender…not dry or crumbly.
2. Filling is made with only honey and cinnamon- not extra sugar and butter
3. Added nutritious ingredients- when I’m making something a little more on the indulgent side of things- like these- I like to see if I can bump up the nutrition a bit. So, in these, I used half wheat flour and added milled flax seed and some wheat germ. Even your picky eaters will never know there is anything remotely healthy about these.
4. The glaze. Oh yes- this glaze completes the cinnamon biscuit. Pour it on when the biscuits are hot from the oven and it melts down all around them, and creates the perfect finish. It’s made with a little bit of cream cheese.
5. Quick to make. Cinnamon “Rolls” are very yummy, too- but they use yeast, which will require time to let the dough rise. These biscuits are much faster!
6. And lastly- they are finger-licking DELICIOUS!

The Classic Snickerdoodle

Sugar and Spice and Everything Nice~ that could describe the classic Snickerdoodle cookie! They’re rolled in ‘sugar and spice’ (cinnamon sugar), they have a delicate flavor, they’re soft, and they have been baking into cute little round cookies in people’s kitchens for years now. I would say that is a pretty  nice cookie!

I’ve seen many recent versions of this cookie that have been dressed up, adding this and that in an effort, I guess, to make an old recipe new again. But I like old recipes!!

So, in an effort to keep the simple and basic alive and well, I share with you my go-to version for Snickerdoodles.

• 1 cup butter, softened (2 sticks)
• 1 1/4 cups sugar
• 2 eggs
• 2 3/4 cup unbleached, white flour (I did only 1 cup white and 1 3/4 cup white-wheat…you could adjust this as desired)
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt

Coating:

• 2 Tbs. sugar
• 2 tsp. cinnamon

In a mixing bowl, beat the butter, sugar, and eggs  until fluffy.

Add in the dry ingredients. Mix well.

In a small bowl, combine the cinnamon and sugar.

Roll the dough into balls- (approx. a heaping Tbs of dough at a time is what I do)

Roll the balls in the cinnamon sugar and place on an ungreased cookie sheet.

Bake at 400 for 8-9 minutes. They should be puffy and still look a little soft. (over-baking will make these dry)

Remove from the oven and allow to sit for a minute to set.

Remove to a wire rack.