In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, ground cinnamon (optional), and baking soda.

Cut ½ cup of the cold butter into small cubes, then cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

In a small bowl, combine the pumpkin and buttermilk, then stir into the dry mixture just until combined.

Roll the dough out on a well-floured surface to 1-inch in thickness. Use a 2 ½-inch biscuit cutter to cut out 6 round biscuits. Discard the dough scraps or form into 2 more biscuits.

Place the biscuits on a greased baking sheet 1 inch apart.

Bake the biscuits at 425°F for 19-22 minutes until golden brown.

Melt the remaining 2 tablespoons of butter and brush over biscuits as soon as they’re removed from the oven.

Serve the biscuits warm.