Preheat oven to 450. Line baking sheet with parchment paper or Silpat
Stir together the flour, baking powder, soda, salt, and spice in a bowl.
Cut the butter into small chunks and add to the flour mixture. Using a pastry cutter or food processor, cut the butter into the flour until it makes reaches a crumblike texture.
Stir together the pumpkin and the milk until smooth.
Add the pumpkin and milk to the flour mixture and stir with a fork until mixed together.
Turn the dough out onto a lightly floured board. Handling the dough lightly, pat the dough flat with your hands and sprinkle the surface lightly with flour. Fold the dough over on itself and turn a quarter turn. Repeat four or five times until the dough is no longer sticky.
Roll the dough out to a 1” thickness and cut into 2” biscuits with a lightly floured cutter. If you don’t have a biscuit cutter you can use a sharp knife and cut square biscuits. Cut as many biscuits as possible from the first roll. Gather together any scraps and roll out once more to cut more biscuits.