1 3/4 cups Flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon baking soda
1/2 cup stick butter (1 stick)
3/4 cup pumpkin puree
1/3 cup buttermilk
1 Tablespoon butter, melted
Preheat oven to 425 degrees and spray baking sheet with nonstick spray.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt and baking soda. Cut in the stick of cold butter until the mixture resembles coarse crumbs.
In a small bowl, mix together the pumpkin puree and the buttermilk. Add to the crumb mixture and stir until just moistened.
Turn the dough out onto a lightly floured surface and knead 8 to 10 times. Pat or roll out to a 1" thickness. Cut out rounds with a biscuit cutter or the top of a glass. Place biscuits on a greased cookie sheet about 1" apart.
Bake for 18-20 minutes or until golden brown. Melt the remaining 1 tablespoon of butter and spread over the top of the biscuits. Serve warm.