I am in love with the autumn season. I love everything about autumn; the crisp cool breeze, the gray clouds that scatter across the sky, the smells of chimney smoke and changing colors and, of course, pumpkin everything. Pumpkin pie, pumpkin soup, pumpkin stew, pumpkin seeds, cookies, rolls, etc. You name it, I’m there. These little spiced pumpkin biscuits are awesome, and the cream is an absolute must. Super easy and super good! This is another one of my recipes from ” Eat My Biscuits “. Unfortunately, I have taken this book out of commission for the time being to add more recipes to it and do a little tweaking that my editor missed. But, it will be back up in 2021.
For The Biscuits:
1-15 oz can pumpkin puree
1-14 oz can sweetened condensed milk
1 tbs brown sugar
1 tsp pumpkin spice
1 lg egg
1 can flaky layer butter biscuits
1 lg egg
1 tsp water
Cinnamon and brown sugar for sprinkling
For The Cream:
2 c whipped cream
2 oz softened cream cheese
2 tbs sour cream
1 tsp pumpkin spice
Preheat oven to 300˚
Use a hand mixer to combine pumpkin, condensed milk, 1 tbs brown sugar, pumpkin spice and 1 egg. Once your pumpkin mixture is combined well, transfer it to a nonstick pot and cook over medium low heat, stirring often for the first 15 minutes. Allow to cook an additional 30 minutes, stirring occasionally. Prepare your biscuits by separating on a nonstick workstation. Sprinkle each biscuit with cinnamon and brown sugar. Spray 8 muffin molds generously with nonstick cooking spray. Tuck your biscuits into the molds, 1 per mold. Fill each biscuit 2/3 full of the pumpkin mixture. Sprinkle with cinnamon. Bake for 40-50 minutes. Meanwhile, make your spiced whipped cream. In a chilled mixing bowl, combine whipped cream, cream cheese, sour cream and 1 tsp pumpkin spice. Mix well using a hand mixer. Return to refrigerator until ready to use. Once your biscuits are done, allow to cool about 10-20 minutes and top with your spiced whipped cream.
Girl-Chef Tastes 