Pumpkin Spice Knots

All it takes is a refrigerated can of biscuits to make this Fall dessert. 
Course Dessert
Cuisine American
Keyword pumpkin spice knots
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 43kcal
Author Emily Grace


  • 1 tube of refrigerated biscuits (8ct)
  • 1/4 cup unsalted butter melted
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 2 tbsp white sugar


  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper or lightly coat with nonstick spray.
  • In a small bowl, whisk together the melted butter, pumpkin pie spice, and brown sugar; set aside.
  • Halve each of the 8 biscuits, making 16 pieces.
  • Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
  • Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  • Brush knots with remaining butter mixture and sprinkle white sugar over tops.
  • Serve immediately.


Use a "basic" refrigerated biscuit dough - not buttery or flaky layers. I have made these with the buttermilk variety and it turned out fine.


Calories: 43kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 3mg | Sugar: 3g | Vitamin A: 90IU | Calcium: 4mg | Iron: 0.1mg