Pumpkin Biscuit Bake

Warm, buttery pumpkin biscuits with a pecan-maple butter—perfect for fall mornings.

60 min Serves 9 Medium

Our own summary of the original by Francesca Zani — the full post and photos live at delish.com.

This Pumpkin Biscuit Bake combines a tender, spiced biscuit with browned butter for extra richness. After baking, it's cut into squares and served with a sweet pecan-maple butter. It's an easy, crowd-pleasing breakfast or brunch treat.

Directions

Set your oven to 425°F. Line an 8x8-inch baking pan with parchment paper. Put 12 tablespoons of butter in the pan and place it in the oven until the butter melts and turns brown, about 10 minutes.

In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin spice, and salt. In a large measuring cup, stir together the heavy cream and pumpkin puree.

Make a well in the center of the dry ingredients. Pour the cream mixture into the well. Use a spatula to stir until a sticky, orange dough forms. Carefully transfer the dough to the pan with the browned butter, spreading it into an even layer.

Bake the biscuit until it is puffy and golden, 25 to 30 minutes. Let it cool for about 20 minutes, then cut into 9 squares.

In a small bowl, mix the chopped pecans, maple syrup, and the remaining 6 tablespoons of butter. Serve this mixture alongside the biscuits.