Preheat the oven to 425F, and line a baking sheet with parhement paper and set aside.
In a large bowl whisk all the dry ingredients together. Add in the cold cubed butter, then using a pastry cutter or two forks cut the butter into the dry mixture until the butter mixture turns into small pea-sized chunks.
Using a rubber spatula, stir in the buttermilk and pumpkin puree into the dry mixture until a soft dough forms. Don't overmix.
Turn the dough onto a floured surface, and knead it 2-4 times to bring it together. This will keep you from overworking the dough and heating it up.
Now onto the fun part, shape the dough into a rectangle then gently fold the left side of the rectangle over the right side, gently pat it down. Now fold the top of the rectangle over the bottom of the rectangle and pat it down again gently.
Repeat the folding process two more times. before shaping your rectangle again and flattening it with a pastry roller to about an inch in thickness.
Flour a 2.5-inch cookie cutter or biscuit cutter and cut 4 biscuits with it. Firmly press the dough down without twisting the cutter. You can gently wiggle it to remove the biscuit and biscuit cutter. You can bake the dough discard as is or shape them into a puck and bake with the rest of the biscuits. This one is for snacking!
Place the biscuits on the prepared baking sheet, top them with flaky sea salt (this step is optional), and bake for 13 minutes or until golden brown
Pull out the biscuits from the oven and let them cool just enoug to be able to handle them and serve!