Cottage Cheese Maple Pumpkin Biscuits

Whenever the weather starts to cool down, I always get the urge to bake warm pumpkin treats.

These cottage cheese maple pumpkin biscuits are one of my favorite things to make because they turn out so soft and fluffy.

Blending cottage cheese with the pumpkin puree is the secret here, because it adds incredible moisture without making the dough heavy.

It also helps create tender, flaky layers that practically melt in your mouth once they come out of the oven.

To top it all off, the sweet maple glaze adds just the right touch of sweetness to balance the warm spices.

Why I Love This Recipe

Flaky Layers – Simple dough folds and grated frozen butter create wonderfully tall, flaky layers you can pull apart.

Incredible Texture – Blended cottage cheese and pumpkin puree keep the biscuit centers remarkably soft, tender, and moist.

Rich Maple Glaze – The warm maple syrup glaze adds the perfect touch of buttery sweetness to every single bite.

Cozy Autumn Spices – Fragrant pumpkin pie spice infuses warm, comforting fall flavor into every batch of golden dough.

The Ingredients

For the Biscuits

• 2 1/2 cups All-Purpose Flour
• 3 tbsp Light Brown Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 cup Unsalted Butter, Frozen
• 3/4 cup Full Fat Cottage Cheese
• 1/2 cup Pumpkin Puree
• 1-2 tbsp Cold Milk

For the Maple Glaze

• 1 cup Powdered Sugar
• 3 tbsp Pure Maple Syrup
• 1 tbsp Unsalted Butter, Melted
• 1 pinch Salt

How to Make This Recipe

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper. Blend the cottage cheese and pumpkin puree until completely smooth, then refrigerate while you prepare the dry ingredients.

Step 2

Whisk the flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice in a large bowl, breaking up any brown sugar lumps. Grate the frozen butter into the bowl on the large holes of a box grater and toss to coat.

Step 3

Pour the pumpkin cottage cheese mixture over the flour and stir with a fork until a shaggy dough forms. Add milk 1 tablespoon at a time only if dry flour remains at the bottom.

Step 4

Turn the dough onto a floured surface and pat it into a rectangle about 1 inch thick. Fold it into thirds, turn it 90 degrees and pat it out again.

Repeat the folding 2 more times, then pat the dough to an even 1 inch thickness. The folds give these soft pumpkin biscuits flaky, pull-apart layers.

Step 5

Cut out biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting. Place them on the baking sheet so they just touch and chill for 10 minutes.

Step 6

Bake for 15-18 minutes, until puffed and golden at the edges. Let them cool for 5 minutes.

Step 7

Whisk the powdered sugar, maple syrup, melted butter and salt until smooth. Spoon the maple glaze over the warm biscuits and let it set for a few minutes before serving.

Quick Tips

Blend the Wet Ingredients Smooth

You’ll get the best results if you blend the cottage cheese and pumpkin puree until all the curds disappear completely.

Any leftover curds will melt unevenly in the oven and leave wet spots inside your biscuits. A blender or small food processor makes the mixture totally smooth in less than a minute.

Keep Your Butter as Cold as Possible

I recommend keeping the butter in your freezer right up until the exact second you are ready to grate it.

If the butter warms up, it will mix into the flour like paste instead of staying in tiny cold shreds. Those cold shreds are what melt in the oven to create flaky, distinct layers.

Add the Milk Gradually

From my experience, canned pumpkin puree can hold different amounts of water depending on the brand you buy.

Only pour in the cold milk if there are still dry patches of flour resting at the bottom of the bowl. If the dough comes together easily without it, feel free to skip the milk completely.

More Favorites

• Cottage Cheese Apple Cinnamon Oat Bars
• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Protein Maple Pecan Cookies
• Cottage Cheese Protein Pumpkin Pie Pancakes
• Cottage Cheese Pumpkin Spice Bread

Quick Answers

Do I really have to blend the cottage cheese first?

Yes, blending the cottage cheese with the pumpkin creates a smooth base that distributes moisture evenly throughout the dough.

If you skip this step, the curds can leave wet pockets in the dough and create an uneven texture.