Preheat oven to 400 F.  Line a baking sheet with parchment paper.

 

Combine flour, sugar, baking powder, salt, cinnamon, allspice, cloves, and nutmeg in a large bowl. Cut in butter with a pastry blender or forks until mixture resembles coarse meal. You can also blend the dry ingredients together in a food processor.

Whisk together buttermilk, pumpkin and honey. Add buttermilk mixture to flour mixture; blend until just combined. 

 

Turn dough onto a lightly floured surface. Knead lightly 4 times to bring the dough together. Using your hands (or a rolling pin) press dough into a 1/2-inch thick 9×5-inch rectangle. Dust top of dough lightly with additional flour. Fold dough crosswise into thirds (like you're folding a letter). Reform dough into a 1/2-inch thick, 9×5-inch rectangle. Repeat rolling the dough out and folding it once more.  Gently roll or pat to a 3/4 inch thickness. Cut dough with a 3-inch biscuit cutter. Place biscuits, 1/2-inch apart, on a baking sheet lined with parchment paper. Bake at 400 F for 12-15 minutes or until golden. 

 

Serve warm. With honey and butter (or honey butter).