Preheat oven to 40o degrees F. Line a baking sheet with a silicone baking mat or a piece of parchment paper.
Whisk the dry ingredients together. Cut the cold butter into the dry ingredients until crumbly. Mix the pumpkin puree and buttermilk together. Make a well in the center of the dry ingredients and pour the pumpkin and buttermilk into the well. Use a fork to quickly mix the dough together to form a ball. Transfer the dough to a lightly floured surface and knead a few times until the dough comes together. Roll out on a floured surface to 1/2" thickness. Use a 2 1/2 to 3" round cookie cutter to cut out the biscuits. Transfer the biscuits to the baking sheet and re-roll the scraps.
Bake for 12-14 minutes, or until golden brown.
For cinnamon maple butter:
Beat butter until light and fluffy. Add the maple syrup a little at a time, beating well. Add the cinnamon and vanilla extract and beat for another minute or so. Transfer to a small bowl, cover and chill until ready to use, or serve immediately.
Recipe Notes
Yields 18 2 1/2-inch biscuits, less if you use a larger cutter and a heaping 1/2 cup maple cinnamon butter.