Best 3 Creamy Pumpkin Filled Biscuits Recipes

PUMPKIN PATCH BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

CHOCOLATE BISCUIT CUPS WITH PUMPKIN-CREAM CHEESE FILLING

Steps:

• For the biscuits: Preheat the oven to 400 degrees F. Spray two 12-cup mini muffin pans with nonstick spray.
• Whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, salt and baking soda in a large bowl. Add the shortening and use your fingertips to pinch it completely into the flour mixture.
• Using a box grater, grate the cold butter into the flour. Toss until all the pieces are coated. Pinch and drop the butter pieces in the flour until the butter pieces are flattened and incorporated. Stir in 3/4 cup of the chocolate chips.
• Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.) Add the buttermilk to the flour mixture. Gently mix the dough with a rubber spatula until there are no dry bits of flour left. The dough should be slightly sticky.
• Transfer the dough to the prepared work surface. Lightly coat your hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat rectangle, 1/2 inch thick. Sprinkle the dough with flour, then fold it into thirds (like a letter). Press the dough out again, sprinkle with a little flour and fold it into thirds again, this time folding in the open ends first. Repeat one more time. The dough should no longer be sticky.
• Roll the dough out to 1/4-inch thickness. Then cut twenty-four 2 1/2-inch circles out of the dough. Press a circle into each mini muffin cup. Refrigerate until cold, about 15 minutes.
• For the pumpkin cream cheese filling: Beat the cream cheese and brown sugar in a large bowl until smooth. Add the egg, then beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
• Pour the filling into the biscuit-lined cups. Sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake until the tops are set and the biscuits are golden brown and crisp, about 16 minutes. Let cool 5 minutes before serving.

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.