In a large bowl, whisk together the flour, baking powder, soda, pumpkin spice and salt.

Use the cheese slicer side of a cheese grater, to slice the butter into the bowl. Using your fingers, rub the butter into the flour until it’s in little bits that are between pea and kidney bean sized.

Whisk together the buttermilk and pumpkin puree in a separate bowl. Pour it over the dry mixture and use a rubber spatula to stir until you can’t spot any wet bits.

Use your hands to fold the dough over itself and gently squeeze it as you do. Keep doing this until the dough comes together in a rough ball.

Transfer to a floured surface and press the dough into a one inch thick circle. Use a 3 inch biscuit cutter to cut out circles. Set the biscuits on a parchment lined quarter sheet cookie pan (keep them just an inch apart). Scrunch up the leftover dough and repeat. You’ll likely have enough dough for five biscuits.

Set the tray in the freezer for at least 30 minutes but up to 2 hours.

Preheat the oven to 425 F. Bake the biscuits until browned and the middles don’t look wet or doughy.

If you are not eating them all the day of baking, they can be frozen and rewarmed in an oven preheated to 200 F.