In a large mixing bowl, combine dry ingredients
Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients.
In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined.
Roll the dough out on a well-floured surface to 1-inch in thickness. Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits.
Place the biscuits on a greased baking sheet 1 inch apart. Bake the biscuits at 425°F for 19-22 minutes until golden brown.
Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven.