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We ate our breakfasts “Survivor-style” when I was little.

It was every man, woman and child for himself.  You got up when you wanted, you ate when you wanted, and if someone had already devoured every last morsel of your favorite flavor of bagel (cinnamon raisin), leaving only the everything bagel which so does not go with the strawberry cream cheese you were completely intent on having?

Then you were stuck with Cheerios and there was nothing anyone was going to do about it.

Which is totally a fine, average, start-your-day-off-right kind of breakfast.

(Especially when dipped in strawberry cream cheese!)

(No comment.)


But let’s be honest with ourselves.

Strawberry cream cheese cinnamon raisin bagel >>> Cheerios.

That’s just real math, plain and simple.


The only exception was on holidays when my dad would sit us all down at the kitchen table and insist on breaking out his sunny side up egg and cheese omelet skillz.

(I use the word “insist” loosely.  He never had to ask me twice.)

I rarely make eggs now, mainly because mine never taste as good as those holiday morning breakfasts did.  (Plus, I couldn’t flip an omelet if my life depended on it.  Any and all attempts always end up as scrambled eggs.  Always.)


Which is fine, actually, because family breakfasts are one of the holiday comforts that I most look forward to.  More than presents, more than pumpkin cheesecake, more than the tequila shot contests that always seem to go down at approximately 10:35 pm between my father, brother, and cousin, way more than having to hold my brother’s proverbial hair back as he recovers from aforementioned tequila shot contest in the bathroom at approximately 12:42 am…just give me two of my dad’s sunny side up eggs and a slice of toast with butter and I’ll be happy until Easter (when we get to have Easter bread for breakfast!).


This year, though, I think I’m going to have to swap out the toast with butter for these pumpkin biscuits with cranberry curd.  I originally made them for my Eggland’s Best Pink Party, but they definitely deserve a place at the holiday breakfast table.

The biscuits are soft and fluffy and taste like maple pumpkin cinnamon heaven, while the cranberry curd is tart and sweet and something that you’re really going to have a hard time not eating straight from the bowl.  Which you should totally do because, did I mention that with these you get both fruits and veggies into your breakfast? Word up.

Get em while they’re still hot (and before you have to tackle your brother for the last one.  That would kinda ruin the whole “holiday spirit” thing, methinks.)

Picnik collage

Pumpkin Biscuits
Makes 6-8, adapted from Sugarcrafter


  • 2 cups unbleached AP flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter
  • 3/4 cup pumpkin puree
  • 1/2 cup almond milk or regular milk
  • 2 tbsp maple syrup


  1. Preheat the oven to 450.  Line a baking sheet with parchment paper (or use a silpat).  In a large bowl, whisk together the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg.  Blend in the butter using a pastry cutter.
  2. In a medium bowl, combine the pumpkin, milk and maple syrup.
  3. Pour the wet ingredients into the dry ingredients and stir until the mixture holds together.  Knead lightly on a floured surface and roll out to 1-inch thickness.  Using a 2 inch biscuit cutter, cut the dough into circles.  Re-roll the scraps and repeat until all of the dough is used up.
  4. Place the biscuits on the prepared baking sheet/silpat.
  5. Bake 12-14 minutes or until golden brown.  Serve warm.

Cranberry Curd
Makes about 5 cups, adapted from Nigella Lawson via Not Without Salt 


  • 1 lb fresh cranberries
  • 1 cup plus 2 tbsp water
  • 7 tbsp butter
  • 1 2/3 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 6 eggs


  1. In a medium saucepan, place the cranberries and water over low heat.  Cook until the berries have popped and they are tender.  Pass the cranberries through a fine sieve or food mill.  Put the puree back into the pan.
  2. Add the butter, sugar, salt, and vanilla into the pan.
  3. Lightly beat the eggs in a separate bowl and then add them to the cranberry mixture, stirring all the while.  Cook slowly over low heat, stirring continuously so the eggs don’t cook.  Once thickened, pass through a fine sieve to make sure there are no curdled egg remnants.  Place a piece of plastic wrap over the curd to keep a skin from forming.  Cool in refrigerator before serving.

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You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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94 Responses to Pumpkin Biscuits with Cranberry Curd

  1. Those biscuits belong on my life! What a fabulous holiday (or everyday…) breakfast. My dad used to make us pancakes for a special occasion, so good.

  2. okay stunning- the specs of white on the pumpkin colored biscuits with the gorgeous cranberry sauce peaking through is almost to much for me to handle this morning! They look incredible

  3. Julia says:

    My mom would give us bagels. I liked 1 block of cream cheese per side of my toasted extra onion bagel. What 9 year old loves onion bagels? This girl. I really think I could go for a pumpkin bagel with cranberry cream cheese right about now, you know whatim sayin’ ???? Or just the entire batch of pumpkin biscuits with cranberry curd, delicious!!!!

  4. Deborah says:

    I’m afraid that the only thing my dad knows how to “cook” is toast. 🙂 These biscuits sound amazing, but I’m all about that cranberry curd!!

  5. Yum yum yum! I’ve made these pumpkin biscuits too and they were delish, but your cranberry curd totally puts them over the top! And holiday breakfasts with the fam are a favorite tradition of mine too 🙂

  6. Sam says:

    I’m pretty sure these biscuits prove my theory that this year we should do Thanksgiving Brunch instead of Thanksgiving Dinner…

    They look amazing!

  7. Guess who has a container of pumpkin hanging around in the fridge with these biscuits name written all over it? Guess! Guess who also has enough cranberries to make a half batch of this curd to go with it. Commence breakfast bliss!

  8. Jeanette says:

    Love the idea of pumpkin in biscuits and that cranberry curd looks amazing! Would make a nice gift for the holidays.

  9. Joanne says:

    Seriously, you need to open up a bakery. Or a catering service. Or a travelling kitchen/van that you can serve this food from. The people would be lining up …

  10. Strawberry cream cheese cinnamon raisin bagel does not sound like it works well together at all, Joanne! You were blessed with odd tastes as a kid, too, I see! 😉 Still love it, though. 🙂

  11. Pam says:

    I am so going to make the cranberry curd, which I originally read as “cranberry crud”

  12. Catherine says:

    Dear Joanne, Sounds delicious!! I love all the pumpkin recipes that are being tried this season…Holiday memories are wonderful. My dad used to make the best breakfast too. Blessings for a beautiful day. Catherine xo

  13. Amy says:

    If that cranberry curd is anything like my favorite lemon curd, there are no words…

  14. Faith says:

    These biscuits with the cranberry curd would make a stunning holiday breakfast! I’m printing this recipe out for my mom right now…in high hopes that my dad takes the day off breakfast-making (my dad’s omelet skillz are not so impressive as your dad’s, lol!)!

  15. Claudie says:

    Nice! It’s great how you’ve taken those two flavors and matched them using two components on the plate. Plus, this cranberry curd looks so pretty and bright! It livens the whole dish 🙂

  16. These look amazing! I am always game for new things to try with fresh cranberries–cranberry curd is a score! Happy Thanksgiving!

  17. Lora says:

    We are both biscuit girls today! Your pumpkin ones are gorgeous!

  18. I agree, I would totally eat these in place of toast, they look awesome! I just made 3 omelettes for the kids. It took me a long time to figure it out how to flip it right! Now I do it like 5 days a week for all the kids! I’d rather eat the pumpkin biscuits though.

  19. I don’t remember when I have seen a more beautiful way to have biscuits.

  20. I didn’t even look at the recipe before I decided this was going in my bookmarks; just the name and those photos was enough to convince me!

    Also, your nail color is gorgeous. I really need to step out and be more daring than princess pink every week.

  21. Danielle says:

    So many pumpkin recipes so little time. And that curd – yum!

  22. Patsyk says:

    I totally want to make these next weekend! YUM! The cranberry curd sounds so delicious!

    oh, and that nail color is gorgeous! love it!

  23. Looks unusual and delicious. About that deal, I wonder how your sponsors would feel if I bought one, got one free, returned one to get my money back and kept the free one:)

  24. Mary says:

    These both sound wonderful as stand alones, together they are dynamite. I can’t wait to try them. I hope you have a great day. Blessings…Mary

  25. Foodycat says:

    The colour of that curd is phenomenal! Sounds gorgeous.

  26. Michelle says:

    I dunno, I’d say tackling one’s sibling tends to be completely within the holiday spirit. But that’s just me 🙂 The pumpkin biscuits look delish! Never thought about cranberries as curd; I’ll have to definitely try that sometime.

  27. Maria says:

    The colours are so gorgeous Joanne! These look beautiful!

  28. OK – must try both. I love curds – and ’tis the season, right? SO easy to make each and perfect for an afternoon tea with a friend. Thank you for the colourful, flavourful and seasonal inspiration! The biscuit appears quite moist in the dipping photo! My dad used to make us the BEST breakfasts, ever! I think his fried bacon with tomato on buttered toast as my number one fav!

  29. Rachel says:

    Holiday breakfasts are probably my favorite eating this time of year. Give me pancakes, waffles, eggs, and these biscuits and I’ll forget all about Thanksgiving dinner!

  30. Allison says:

    Um, wow. That last picture? Yeah, just wow. Thanks for sharing!

  31. Mmm maple pumpkin cinnamon heaven, that’s a place I want to be. I love that these biscuits don’t have eggs in them as I rarely have eggs in the house now.

  32. I love holidays morning too…
    God everything feels so calm and good, just pure simple life. No rush, no madness just a lazy beautiful day…
    These biscuits looks so good!!!!
    I bet they taste divine….

  33. Veronica says:

    Oh, so yummy! I love that your fingernails look festive too.

  34. Jenna says:

    The cranberry curd sounds (and looks) magical. And I love recipes from Tracy (Sugarcrafter), so I’ll have to consider overcoming my baking lethargy and tossing together a batch.

  35. I have to tell you the cranberry curd looks absolutely ridiculous. I love the color and I bet it is the perfect compliment to this warm biscuits.

  36. These are perfectly rustic and the cranberry sauce looks divine!

  37. Ahhhh yes….bagel morning brawls…anwayyy, I would gladly trade my everything bagel in for one of those lovely biscuits! And the curd sounds like a fabulous treat to go along.


  38. Kim says:

    Wow! This is truly a remarkable combination:) I really love the hefty use of maple syrup in the biscuits and I know I would have no problem devouring my fair share of these. Delicious!

  39. I’m not sure I’ll ever motivate enough to really bake like you do, but that curd…that curd I can do! Love the way it looks on the plate.

  40. Geni says:

    I’ve never heard of cranberry curd?! What a fabulous pairing with those biscuits!

  41. Haha Im awful at flipping omelettes too! These are a much tidier option 😉

  42. OohLookBel says:

    This is the first time I’ve seen a recipe for ‘biscuits’, and what a good one it is. Love the idea of pumpkin and cinnamon in them, it’s so American!

  43. Gloria says:

    Look amazing Joanne I love the colour of your biscuits!! beauty! gloria

  44. I want these.

    Besides that, the secret to making omlettes? Cook them like a pancake.

  45. debbie says:

    These are definitely a great breakfast food but also a wonderful addition for Thanksgiving dinner!!!

  46. Amy says:

    The biscuits look delicious, but the cranberry curd looks like it steals the show!

  47. These look really delicious! Cranberry curd-very clever!

  48. Juliana says:

    Pumpkin biscuit? Look awesome…so different, especially paired with cranberry curd…beautiful picture Joanne.
    Hope you have a wonderful week ahead 🙂

  49. SnoWhite says:

    These look awesome!

    I used to love days we ran out of milk when I was a kid — we got to soften ice cream & use that for “milk” in our cereal 🙂 It’s especially excellent with rice krispies.

  50. Katelyn says:

    Yum! Love both the biscuits and the curd. I make lemon curd all the time, but I’ve never tried cranberry! I think you get less cooked egg pieces though if you beat the eggs with everything else before you add it to the pan. No sieve necessary.

    Omelettes can be a pain to flip, but I am convinced that’s partially why the frittata was invented!

  51. Pam says:

    Holiday breakfasts are the best. The biscuits look amazing on their own then you add the cranberry curd and make it over the top irresistible!

  52. Megan says:

    The biscuits look amazing, and I am even more intrigued by the cranberry curd. It’s such a stunning color!

  53. Reeni says:

    Pumpkin biscuits with cranberry curd? Yes, please! I’d be up a the crack of dawn to make sure I got one! Scrumptious.

  54. Julie says:

    Yum! Pumpkin biscuits with cranberry curd, does it get any yummier than this.

  55. they look amazing as always! we dont really celebrate thanksgiving in hong kong, but we should!

  56. Sarah says:

    i made these too. it was a few weeks ago and now you’re making me want more!

  57. Claudia says:

    Wow, your nails match the cranberry curd. You are so organized! I’ve been using pumpkin a lot too, so lovely roasted first, then there’s usually enough to do all sorts of things with later.

  58. Lyndsey says:

    Yes! So good for sure! Love the idea of the cranbeey curd…you got me thinking!

  59. Mo 'Betta says:

    I was thinking about making pumpkin biscuits for Thanksgiving, now I’m sure of it! and that cranberry curd sounds amazing.

  60. Candace says:

    I’m trying once again to tell you how wonderful these look. I’m having commenting issues again. uggh! Candace

  61. Swathi says:

    Love to see pumpkin recipes as I am in search of them.

  62. sophia says:

    The irony is, Joanne…that I will never be able to sleep now until I try your pumpkin biscuits. Why oh why don’t you do same-day delivery? >:-(

  63. Victoria says:

    Still dreaming about that curd. Sooooo need to make it soon 🙂

  64. Carolyn Jung says:

    Pumpkin biscuits with cranberry curd sounds better than the usual pumpkin and cranberry on the actual big feasting day. Heck, maybe this Thanksgiving, I’ll just set out a big tray of these rather than a pie. I bet people would go crazy for them.

  65. Miriam says:

    Why didn’t I think of pumpkin biscuits before?? You’re awesome!! Miriam@Meatless Meals For Meat Eaters

  66. The biscuits look delicious and I love the color of the cranberry curd too. Yum! 😉

  67. Michele says:

    Love your blog! This recipe sounds wonderful. And they look delicious!

  68. Barbara says:

    That’s fabulous, Joanne! The color of the cranberry curd is such a vivid red and it looks wonderful against the pumpkin! Great recipes!

  69. Sanjeeta kk says:

    Oh how delicate and yummy these biscuits look and the cranberry curd is a perfect dip with it.

  70. grace says:

    you don’t see cranberry curd too often, and that’s a shame–it has a brilliant color and i’m sure the taste is outstanding!

  71. Meghan says:

    Can’t wait to try and make this this weekend!!!

  72. Kristen says:

    I seriously need some of those RIGHT NOW!! They look wonderful.

  73. Nutmeg Nanny says:

    My household was the same way. You had to learn to fend for yourself. Whether it was getting the good breakfast or saving your seat when you got up. I would be happy if I woke up and saw these amazing muffins and curd. I have never heard of cranberry curd but I want it now!

  74. Seems like the perfect Thanksgiving dessert!!

  75. Lori says:

    Pumpkin cranberry biscuits popped in my head just last night! These sound 10 times better than what I was thinking though with that curd. I’m thinking Thanksgiving Day breakfast!

  76. That Girl says:

    It’s too bad I made pumpkin whoopie pies last night – I think that was the final pumpkin straw for my ever-patient husband. These might have to wait till next year.

  77. sally says:

    Pumpkin and cranberry–two of my favorite flavors! It doesn’t get much better than the combination of these recipes.

  78. Shawnda says:

    Cranberry curd? That sounds pretty magical!

  79. teresa says:

    oh my gosh, these look SO good! what a marvelous breakfast!

  80. love the cranberry curd but adore the matching polish! 😉

  81. Nicole, RD says:

    Firstly, I love everything bagels! Sooo much better than cinnamon raisin! 😉

    And these biscuits look so good. I can’t decide which I want more. Because I want both BADLY. Like your strawberry cream cheese and cinnamon raisin bagel. Agony.

  82. Shannon says:

    ooh, what a great idea. i’ll take these over bagels any day!

  83. marla says:

    Everything about this is total perfection. Dipping these pumpkin delights in that cranberry curd…oh my! LOVE.

  84. Dina says:

    those biscuits look great! that cranberry curd is a beautiful color.

  85. Johanna GGG says:

    love pumpkin scones (they will always be scones to me) – sometimes I make them and eat leftovers for breakfast – our breakfasts as a child were survival of the fittest and even now are quite casual but I love a special one

  86. Chris says:

    You call something with pumpkin a “biscuit” in the South and that could get you shot. Just joking but they are pretty serious about their biscuits the South.

    That curd makes for great presentation!

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