2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg (or 1/8 tsp dry nutmeg)
2 tablespoons finely grated Parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/2 cup canned pumpkin
1/4 cup heavy cream
Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon Parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make soft dough.
Turn the dough out onto a lightly floured surface and roll out into 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. (You will need to gently re-roll scrapes to get all of your biscuits). Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon Parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze